Food Scientist - Springdale, Arkansas

Location: Springdale, Arkansas

Summary: Completes Griffith US Product Development projects and technical initiatives to develop new and optimized products for key clients that support the overall Griffith Foods business strategy.

Essential Duties & Responsibilities:

• Functions as a scientist to develop new and optimized products in execution of technical activities that support key clients and the overall Griffith Foods business strategy.
• Applies food science principles in research and development.
• Works with limited independence, exercising ingenuity and judgment in the approach to tasks. Responsible for the design, planning, execution, and reporting of experiments and projects.
• Works within assigned priorities, projects, and timelines concurrently.
• Use technical and problem-solving skills to approach projects.
• Communicates project progress internally and externally with clients and suppliers.
• Completes product formulation activities to drive efficient production of safe and regulatory compliant food products.
• Follows Product Development processes to ensure efficiencies and effectiveness of function.
• Supports Innovation and Sensory activities that support the long-term strategy of the organization.
• Represents Product Development in professional business relationships with GLUS client and supplier base.
• Responsible for maintaining the security of all information regarding product formulas and related confidential information.
• Conducts reverse engineering on competitive products.
• Reformulates existing products for product improvement or cost savings opportunities.
• Functions as a technical resource for various departments.
• Drives new product concepts for product category by contributing ideas.
• Applies culinary fundamentals and knowledge into development strategy.
• Maintains GLP's, GMP's and all required laboratory records, using electronic systems and written protocols.

Qualifications:

• Bachelor’s degree in Meat Science, Food Science, Food Technology, Food Chemistry, or related technical degree.
• Minimum 2-3 years’ experience of Research & Product Development or Quality Systems experience within the food industry.
• Strong communication and interpersonal skills.
• Must be able to eat and taste animal protein products and allergens including but not limited to wheat, dairy, and egg.
• Must be able to lift at least 25 lbs.
• Ability to communicate effectively and openly while working with a cross-functional team.
• Must be a self-starter, independent, energetic and resourceful.
• Travel up to 20%.