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About the Role

The Product Development Scientist 2 will plan and organize research and development activities, improve existing product quality, and innovate new products and processes within the Toppings, Creams & Culinary Solutions (TCCS) category.

Responsibilities

• Prepares prototype and line extension products using research laboratories, pilot plants, manufacturing facilities, and equipment.
• Plans, organizes, and completes projects of modest scope or segments of larger projects.
• Selects and/or develops appropriate methods for conducting projects and assists in designing experiments.
• Interfaces with internal departments (e.g., Marketing, Purchasing, Engineering) and customers to accomplish project milestones.
• Selects and evaluates raw materials for experiments.
• Sets up, operates, and maintains research laboratory equipment.
• Works with outside laboratories, universities, ingredient suppliers, and laboratory equipment vendors as needed.
• Designs and conducts complex shelf-life and storage studies, making recommendations for product and/or package adjustments.
• Performs complex measurements and statistical analyses.
• Presents results of complex experiments and recommendations to internal and external groups.
• Orders materials for producing and evaluating complex prototypes.
• Develops solutions to a variety of technical problems of moderate scope and complexity.
• Maintains accurate, up-to-date records, laboratory notebooks, and computer databases.
• Prepares and documents all plant validation trials according to department protocols.
• Ensures the work environment is sanitary, safe, and orderly.

Requirements

• Bachelor's Degree in Food Science, Food Engineering, or a related field with 2+ years of food product and/or process development and project management experience from concept through commercialization; OR M.S. in Food Science, Chemical Engineering, Food Engineering, Biological Engineering, or a related field with 1+ year of food product and/or process development experience from concept through commercialization.
• Knowledge of and/or experience with UHT processing for any emulsified food products.
• Experience applying advanced mathematics (e.g., statistics) and their practical applications.
• Broad understanding of food science disciplines (e.g., biochemistry, microbiology, nutrition, etc.) acquired through both coursework and laboratory experience.
• Demonstrated ability to apply technical standards, principles, theories, concepts, and techniques.
• Strong verbal and written communication and presentation skills.
• Ability to effectively interact with all levels of an organization.
• Demonstrated ability to work in a fast-paced environment.
• Strong PC proficiency in Microsoft 365 applications, including Word, PowerPoint, and Excel.
• Intermediate to advanced proficiency in database and statistical software (e.g., spreadsheets, data analysis, and report writing).
• Experience with relevant software tools (e.g., PLM) is a plus.
• Ability to use presentation and project management software is beneficial.
• Research and Development laboratories are not food-allergen-free environments.
• Employees may occasionally be exposed to Cleaning-In-Place (CIP) detergents.
• Exposure to food ingredients, chemicals, and cleaning agents is expected; appropriate personal protective equipment (PPE) and safety training will be provided.
• Work may occur in varying temperature environments, including refrigerated and heated areas.
• Ability to lift and carry up to 50 lbs. safely.
• Ability to stand for 6+ hours during the workday, with opportunities for sitting.
• Ability to regularly bend, stoop, crouch, and reach.
• Ability to work in confined spaces and at various heights, including occasional climbing of ladders and stairs.
• Ability to push, pull, and maneuver carts, bins, and equipment.
• Manual dexterity and fine motor skills required.
• Ability to use hand tools and equipment safely and effectively.
• Sensory ability to compare and distinguish differences in ingredients, materials, and products through taste, smell, touch, and visual inspection.
• Ability to follow all safety protocols, including proper lifting techniques and ergonomic practices.

Skills

• Food product development
• Process development
• Project management
• UHT processing
• Advanced mathematics
• Statistics
• Food science disciplines
• Biochemistry
• Microbiology
• Nutrition
• Verbal communication
• Written communication
• Presentation skills
• Microsoft 365
• Word
• PowerPoint
• Excel
• Database software
• Statistical software
• PLM software
• Presentation software
• Project management software

Location

• Buffalo, NY

Work Type

• Onsite
• Full-time

Experience Level

• 2+ years of food product and/or process development and project management experience
• 1+ year of food product and/or process development experience

Education Level

• Bachelor's Degree in Food Science, Food Engineering, or a related field
• M.S. in Food Science, Chemical Engineering, Food Engineering, Biological Engineering, or a related field

Salary/Compensations

• $78,941.00 - $106,803.00

About the Company

• Rich’s, also known as Rich Products Corporation, is a family-owned food company dedicated to inspiring possibilities.
• From cakes and icings to pizza, appetizers and specialty toppings, our products are used in homes, restaurants and bakeries around the world.
• Our portfolio includes creative solutions geared at helping food industry professionals compete in foodservice, retail, in-store bakery, deli, and prepared foods, among others.
• With more than 13,500 associates working globally in 100 countries and annual sales of $5.9 billion, Rich’s is a global leader with a focus on everything that family makes possible.
• Rich’s®—Infinite Possibilities. One Family.

Equal Opportunity

• Rich Products Corporation, its subsidiaries and affiliates (“Rich’s”), are committed to a policy of Equal Employment Opportunity, standing up for fairness and maintaining a culture of belonging, to provide an exceptional experience for all.
• We will not discriminate against an applicant or employee on the basis of race, color, religion, sex, national origin, disability, military or veteran status, or any other Federal or State legally protected classes.
• The information collected by this application is solely to determine suitability for employment, verify identity, and maintain employment statistics on applicants.
• Applicants with disabilities may be entitled to reasonable accommodation under the Americans with Disabilities Act and certain state or local laws.
• A reasonable accommodation is a change in the way things are normally done which will ensure an equal employment opportunity without imposing undue hardship on Rich’s.
• Please contact Rich’s Associate Experience Network at hrhelp@rich.com if you need assistance completing this application or to otherwise participate in the application process.