Product Development Technologist

Summary

The Product Development Technologist will support research, development, reverse engineering, commercialization, and continuous improvement of breading systems and related food products for PFS Blends. This is a customer-facing role that combines technical product development with strong presentation and sales skills. The role will evaluate competitive products, develop and improve formulations, support customer presentations and product demonstrations, and work with cross-functional teams to move products from bench development through plant scale-up and commercialization.

Poultry manufacturing and breaded food system experience are important to success in this role.

• Develop and improve breading systems, coatings, batters, predusts, seasonings, marinades, and related products, with a focus on poultry applications and commercial manufacturing.
• Conduct deformulation and competitive product evaluations to understand ingredient decks, nutritional profiles, ingredient functionality, processing effects, and product performance.
• Lead and support customer presentations, product demonstrations, sample reviews, commercialization meetings, and post-launch product optimization; clearly communicate product benefits, technical advantages, and recommended solutions.
• Use reverse-engineering findings to build formulation hypotheses and prototypes that meet sensory, cost, nutrition, labeling, and manufacturing targets.
• Plan and execute bench, pilot, and plant trials; document formulas, process conditions, results, and recommendations.
• Partner with Quality, Food Safety, Production, Operations, Sales, and suppliers to scale products, support commercialization, and troubleshoot manufacturing issues.
• Apply a continuous improvement mindset by using trial and production data to improve product quality, consistency, yield, cost, and manufacturability.
• Evaluate raw materials and supplier technologies used in breading and coating systems, including flours, starches, proteins, gums, seasonings, oils, and other functional ingredients.

PRODUCT DEVELOPMENT TECHNOLOGIST

Reports to:

Director, Quality and R&D

FLSA Status:
Exempt

Research, Development & Reverse Engineering:

• Develop and improve breading systems, coatings, batters, predusts, seasonings, marinades, and related products, with a focus on poultry applications and commercial manufacturing.
• Conduct deformulation and competitive product evaluations to understand ingredient decks, nutritional profiles, ingredient functionality, processing effects, and product performance.
• Lead and support customer presentations, product demonstrations, sample reviews, commercialization meetings, and post-launch product optimization; clearly communicate product benefits, technical advantages, and recommended solutions.
• Use reverse-engineering findings to build formulation hypotheses and prototypes that meet sensory, cost, nutrition, labeling, and manufacturing targets.
• Plan and execute bench, pilot, and plant trials; document formulas, process conditions, results, and recommendations.
• Partner with Quality, Food Safety, Production, Operations, Sales, and suppliers to scale products, support commercialization, and troubleshoot manufacturing issues.
• Apply a continuous improvement mindset by using trial and production data to improve product quality, consistency, yield, cost, and manufacturability.
• Evaluate raw materials and supplier technologies used in breading and coating systems, including flours, starches, proteins, gums, seasonings, oils, and other functional ingredients.

• Support plant trials, equipment evaluations, process validation, and technical training related to breading application and food manufacturing.
• Assist with inbound product audits, competitive evaluations, sample preparation and testing, and development of practical testing criteria.
• Maintain organized R&D records, formulations, specifications, test results, and project documentation while following food safety, labeling, sanitation, and equipment-safety requirements.
• Collaborate effectively with customers, sales, internal teams, ingredient suppliers, poultry processors, co-manufacturers, and culinary or technical partners; build strong relationships and perform other duties as assigned.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, experience, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Bachelor’s degree in Food Science, Cereal Science, Chemistry, Culinary Science, or a related field preferred; equivalent relevant experience will be considered.
• Experience in food product development, formulation, deformulation, reverse engineering, or commercialization within a food manufacturing environment preferred.
• Hands-on…