Associate Scientist

Campbell's R&D Role

Since 1869, we've connected people through food they love. We're proud to be stewards of amazing brands that people trust. Our portfolio includes the iconic Campbell's brand, as well as Cape Cod, Chunky, Goldfish, Kettle Brand, Lance, Late July, Pacific Foods, Pepperidge Farm, Prego, Pace, Rao's Homemade, Snack Factory, Snyder's of Hanover. Swanson, and V8.

Here, you will make a difference every day. You will be supported to build a rewarding career with opportunities to grow, innovate and inspire. Make history with us.

The role will be responsible for supporting the Research & Development activities across the Meals and Beverages division.

In this role you will be executing projects across the Thermal/Frozen Soup & Broth, Meals & Sauces and Beverage portfolios including brand maintenance, product improvement, cost improvement, and new product development. The scope of the job encompasses the entire Product Development process from idea conception through plant commercialization.

In this role, you will report to the R&D Manager, M&B Product Development.

Essential responsibilities will include but not be limited to:

• Execute work plans for the respective business supporting one or more projects of low to moderate complexity and technical risk.
• Demonstrate organizational and planning skills and proactively progress work to meet deliverables.
• Assist with the development and execution of project timelines, which include contingency planning.
• Leverage vendor capabilities where appropriate to expand formulation possibilities and/or increase speed to market.
• With guidance (as needed) develop prototypes to support concept work and exploratory ideation and continue to refine the prototypes based on consumer feedback.
• Work on the bench and pilot plant line to understand initial feasibility of new products and will conduct ingredient screenings during benchtop evaluation.
• Conduct trials in the Pilot Plant and/or manufacturing facilities to assess manufacturing capability and consumer acceptability.
• Incorporate nutritional and cost parameters into product design.
• Demonstrate flexibility and agility by being able to adapt quickly to changes in direction.
• Partner with team members to advance projects and be able to function effectively in a cross-functional team environment. Lead cross-functional tastings with business partners and stakeholders.
• Communicate plans, results, and project risks to manager, stakeholders, senior functional staff and/or business teams as required.

We are looking for the following abilities and skills:

• Required
  
  Education:
  
  Bachelor of Science in Food Science or related field.
• Minimum Experience:
  
  6 months of food product development experience desired
• Relevant internships, Co-Op programs, and/or Contractor roles will be counted toward experience requirements.
• Demonstrated skills in commercializing products on the bench and / or in the manufacturing environment are desired.
• Creative problem-solving skills.
• Ability to participate in evaluation of food products across a variety of plant and animal-based items, with reasonable accommodations available based on medical, religious or dietary needs.
• Ability to work with ambiguity and seek creative solutions.
• Ability to synthesize data, interpret, and provide recommendations.
• Highly capable with lab practices, running & improving test methods, material preparation, and batch assessment.
• Inclination to work in a team environment.
• Strong planning and organizing skills.
• Good written and oral communication skills.
• Basic understanding of consumer testing methodologies.
• Computer skills including basic fluency in Microsoft Office.

Working Conditions:

• Hybrid working environment from Camden based office, with ~20-30% expected travel to manufacturing locations.
• A significant portion of the job is in the thermal production environment; thus, the work exposes the employee to heat and hot food products, coolers, and freezers requiring the use of personal protective equipment.
• Ability to walk/stand up at times for up to ¾ of the workday.
• Physical ability to handle weights of up to approximately forty pounds.

Handle allergens including dairy, peanuts, tree nuts, soy, wheat, eggs and other food ingredients, chemicals, and allergens while wearing appropriate PPE.

Willingness and ability to taste and evaluate a wide range of food products and ingredients.

Compensation and Benefits:

The target base salary range for this full-time, salaried position is between $61,200-$84,200. Individual base pay depends on work location and additional factors such as experience, job-related skills, and relevant education or training. Total pay may include other forms of compensation. In addition, we offer competitive health, dental, 401k and wellness benefits beginning on the first day of employment. Please ask your Talent Acquisition Partner for more information about our total rewards package.

The Company is committed to providing equal opportunity for employees and qualified applicants in all aspects of the…