The R&D Manager is directly responsible for technical leadership on assigned research and development projects. This includes but is not limited to improvement of existing products, concept and prototype development, costing, specification management, product rollout and launch, as well as pro-actively initiating unique new products in baked and fried categories.
• Meet with team members in order to drive the product development process.
• Identify, develop, and report new products/innovations in support of business unit objectives.
• Identify new product and new business opportunities within existing brands/categories.
• Study methods to improve aspects of food such as chemical composition, flavor, color, and nutritional value.
• Coordinate the development of new products for flavor, color, nutritional content, and adherence to government, company policy, and industry standards.
• Demonstrate products and make presentations (cuttings, samples) of results and recommendations to various groups, both internally and externally
• Manage project and resources to ensure priority projects are being completed on a timely and cost effective basis.
• Writes and edits reports and regular updates to provide concise summaries of project work.
• Identify and execute cost reduction initiatives via formulation revision, process improvement, and qualification of alternative suppliers.
• Investigate ingredient and process innovations through suppliers and technical literature.
• Evaluate food processing and storage operations, assist in the development assurance programs for such operations.
• Develop specific goals and plans to prioritize, organize, and accomplish work.
• Develop food standards and specifications.
• Ensure the work environment is sanitary, safe, and orderly based on MIOSHA, FDA and Dept. of Agriculture rules and regulations

Requirements Include:
• Bachelors Degree in Food Science
• 2+ year’s supervisory experience in R&D.
• Fried and baked experience a must.
• Demonstrated knowledge in ingredient technology, food science and food processing required.
• Proficient in written and oral communication skills.

This entry was posted on Wednesday, September 1st, 2010 at 8:36 am and is filed under Bakery. Responses are currently closed, but you can trackback from your own site.