R&D Product Development

Title: R&D Product Development
Location: Warrendale , PA
Duration: 12 months 
Schedule: M-F 9:00am-5:00pm

Must Haves

• Bachelor’s degree in Food Science, Dairy Science, Meat Science, Chemical Engineering, or related/equivalent field.
• Minimum 3–4 years of real-world product development experience (not entry level).
• Strong benchtop formulation capability — identified as the most critical skill for the first 90 days.
• Hands-on experience running bench experiments, prototype work, analytical measurements, and related lab techniques.
• Ability to manage multiple projects with semi-structured oversight (receives direction, then executes independently with ongoing oversight).
• Strong attention to detail, problem-solving, communication, and critical thinking skills.
• Ability and willingness to be onsite Monday–Friday (full availability expected).
• Ability to travel 15% to factory locations; travel is reimbursed.

Nice to Haves

• Internships or full-time experience specifically in product development.
• Experience with:
  • Condiments & sauces
  • Soups
  • Mac & cheese
• Exposure to foodservice / away from home (AFH) product categories.
• Demonstrated adaptability and versatility across product types or R&D environments.
• Experience with sensory testing, shelf life studies, or analytical/nutritional testing.

Role Summary

This is a research-based technical development role providing direction for and execution of projects across our North America Zone AFH. The candidate will be supporting technical projects to meet business initiatives focused on Innovation and Renovation. This candidate must have a technical background and excellent written and verbal communication skills with the ability to apply prior learning or scientific principles to new situations. This position requires an individual to manage multiple assignments/tasks concurrently and demonstrate the ability to complete work with minimal guidance. Exhibiting a collaborative mindset and applying creative solutions are a must.

Key Components

• Conducting bench top experiments and/or analytical measurements in the lab.
• Test new products for flavor, texture, color, nutritional content, shelf-life, and adherence to government and industry standards.
• Support development and commercialization of new/improved products, existing products, reviewing and evaluating ingredients, and delivering cost savings across the Condiments and Sauces unit.
• Work collaboratively with Packaging, Quality, Operations, Project Management, Marketing, Sales to drive, scope, implement projects to meet the business objectives.
• Includes activities such as feasibility assessments, prototype development, costing, supervision of factory trials, development of recipe and factory documentation, recipe and label development, technical approval, shelf life assessments, and technical support for initial factory production.

Qualifications

• Good communication, attention to detail, critical thinking, and investigation skills.
• Self-starter with a passion to learn a must.
• Handle multiple assignments/tasks concurrently and seek guidance as needed.
• Strong understanding of Design of Experiments.
• B.S. degree in Food, Dairy, Meat Science, or Chemical Engineering or equivalent.
• Internship or Co-op Experience in the food or consumer products industry preferred.