Research Scientist

Hershey, Pennsylvania (Onsite)

Contract

Major Duties/Responsibilities:

1. 90% · Project Leadership

2. 10% · Product and Process Improvements Program Management

• Lead product development projects which provide innovative new products in the Chocolate space. These areas include formulation development, ingredient development and product transformation interactions.

• Perform prototyping and development from bench top to pilot plant to full manufacturing scale.

• Interact closely with a cross-functional group of technical, professional, and managerial staff of R&D, as well as production, engineering, and marketing.

• Understand the business and financial impact of the projects.

• Apply technical rigor and scientific principles and practices.

• Provide input for technical feasibility for new product concepts.

• Partner with Supply Chain to provide technical support to drive quality and value improvement in products and process

• Lead ingredient shortage mitigation workstreams to minimize supply chain impacts to the business.

Minimum knowledge, skills and abilities required to successfully perform major duties/responsibilities:

· Experience leading innovation initiatives, which could include product development, quality improvement, cost improvement, technology validation and process optimization.

· Demonstrated ability to learn new technical knowledge and apply it during development and commercialization processes. Specific technical knowledge in chocolate is a plus.

· Demonstrated experience in learning and applying process platforms.

· Knowledge of various technical disciplines (Sensory, Research, Engineering and Packaging)

· Demonstrated Influencing skills.

· Proven administrative ability, decision-making skills, financial understanding, business integration skills, and technical expertise.

· Demonstrated problem solving and evaluation capabilities.

· Excellent troubleshooting skills.

· Excellent written and verbal communication skills.

· Must be open to and comfortable with change.

· The candidate much be able to work independently, and as part of a team in a fast-paced, growth-oriented business.

Minimum Education and Experience Requirements:

Education and Experience: BS in Food Science, Chemistry, Biology, Chemical Engineering, Food Process Engineering, Bio Engineering or similar with 2-4 years of applicable experience. Experience in Chocolate Production and/or Innovation, and experience in a Client environment is a plus

PRI Global

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Research Scientist