Product Development Scientist

Product Development Scientist I

Location:

Missouri City, TX, US, 77489

Segment:
Research & Development

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. Beyond great food, our customers also gain insights to help them stay competitive, no matter their size. Our portfolio includes creative solutions geared at helping food industry professionals compete in food service, retail, in-store bakery, deli, and prepared foods, among others.

Working in 100 locations globally, with annual sales exceeding $4billion, Rich’s is a global leader with a focus on everything that family makes possible. Rich’s®—Infinite Possibilities. One Family.

Rich Products, a $5.5

Billion food manufacturing company, is looking for a Product Development Scientist II to join our growing R&D Team. In this role, you will be responsible for new product development, product maintenance and product improvement for our desserts category. In this role, you will collaborate with cross functional teams to ensure successful development and commercialization of new products, product improvement or cost reductions.

You will conduct routine, non-routine and complex research and development activities concerned with the chemical, biological and/or physical complexity of product formulations in order to develop new products and evaluate and improve the quality of existing products and related processes. You will successfully partner with others cross-functionally. This role is based in Missouri City, TX, with expected travel of 10%.

• New Product Development/Product Improvements/Cost reductions (40%)
• Prepares prototype products using research lab, pilot lab, manufacturing facilities and equipment, as required.
• Administers and coordinates routine assignments, small projects or segments of larger projects, assisting in defining project objectives, organizing and prioritizing tasks and conducting necessary experiments and analyses.
• Interfaces frequently with various internal departments (e.g. Marketing, Procurement, Engineering, QA and Operations) and customers in accomplishing project milestones.
• Selects and evaluates raw materials for experiments
• Sets-up, operates and maintains pilot lab and research lab equipment.
• Designs and conducts basic shelf life and storage studies, including product and package performance evaluations under various conditions.
• Demonstrates new and existing products to staff and/or customers.
• Performs basic measurements and statistical analysis.

• Technical Support (45%)
• Presents results of basic experiments and recommendations to various groups, both internally and externally.
• Orders materials for producing and evaluating basic prototypes
• Develops solutions to routine technical problems by applying basic technical knowledge and experience.

• Record-keeping: (10%)
• Maintains accurate, up to date records, laboratory notebooks and computer database
• Prepare and document all plant validation trials according to department protocol.
• Ensures the work environment is sanitary, safe, and orderly.
• Maintains a sanitary, safe and orderly work environment

• Bachelor’s Degree in Food Science, Food Engineering or related field.
• Knowledge of advanced mathematics (i.e. statistics) and their practical application.
• Broad understanding of food science (e.g. biochemistry, microbiology, nutrition, etc.) acquired through both lecture and laboratory work.
• Ability to apply technical standards, principles, theories, concepts and techniques.
• Solid verbal and written communication skills.
• Demonstrated ability to work in a fast paced environment.

• Research and Development laboratories are not food-allergen-free environments. Individuals with severe food allergies should consider this before applying.
• Employees may occasionally be exposed to Cleaning-In-Place (CIP) detergents through smell or incidental contact during routine operations.
• Exposure to food ingredients, chemicals, and…