Technologist

Position: Technologist

Location: Monterrey, Nuevo León

Summary:

• Design and develop new products in the R&D Laboratory for our current customers in the Food Service Industry.  
• Execute and follow up Penetration and Retention Projects (RAPI) which are focused on sauces and dressings in Food Service customers. 
• Support the portfolio transformation and nutrition initiatives aligned with our company aspirations. 
• Search and test alternative raw materials to assure business continuity.  

Major duties & Responsibilities:

• Applies and be up to date in food science knowledge and product application to identify R&D solutions, focus on sauces and dressings technology.
• Follow up of each new project from development to launching.  
• Assure the quality and safety of the products in the development and elaboration at laboratory level.  
• Operation, maintenance, and cleaning of pilot plant machinery, making use of personal protective equipment. 
• Provide the necessary information to the finance area and Regulatory for the correct documentations request. 
• Elaboration of technical test reports as support for our customers, as well as manufacturing procedures for new developments. 
• Participate with the Implementation Team in each new product and processes introduction in manufacturing lines. 
• Correct use of Griffith tools to ensure the correct implementation of the project (CRM, Griffith Apps, DAX, Tickets Request). 
• Be active member of the Sensory Panel of Griffith Foods. 
• Design and elaborate of new products, under commercial and technological requirements established by the clients, as well as regulatory requirements according to the regulations applicable to the request. 
• Design and offer products according to Griffith Aspirations: Nutrition, Alternative Protein, Innovation, Sustainable. 
• Looking with suppliers food additives and raw materials according to the project. 
• Preparation of samples for presentations, having an active participation in the support provided to our customers both remotely and at their facilities if necessary, so some level of flexibility to travel is necessary. 
• Industrialization of culinary recipes based on scientific understanding. 
• Contact with customers on product presentations for technology showcasing.  
• Support raw materials for having alternative formulas. 
• Improve formulas according to customer request. 
• In charge of GPE (Griffith Performance Excellence) projects, cost reduction through formula optimization. 
• Transform portfolio according to New Global Nutrition Criteria. 
• Validate physical-chemical analysis, sensory trials, packaging dimensions, etc., for each alternative formula. 

Knowledge and Experience:

• Bachelor's degree in Food Engineering, or related
• 3 years or more in the Development of new products. 
• Formulation of food products (Strong focus on sauces and dressings). 

• Knowledge and experience in food science. E.g., additives and functional ingredients. 
• Basic Knowledge in Nutrition.
• Fluent English.