**Job Description** Participate in and/or lead small projects or phases of larger, more complex projects related to the development, optimization, and commercialization of new products and quality improvements (ingredients, formulations, fluid, cultured, and frozen) in DFA's manufacturing facilities. **Job Duties and Responsibilities** : + Coordinate the technical plan to achieve project objectives (cost, quality, time) + Incorporate market research insights to create products that delight consumers + Evaluate competitive products to ensure prototypes are comparable or better + Procure raw materials and technical information needed for product and label development + Create cost formulas that meet business unit requirements + Create batching procedures and process flow diagrams that successfully scale up in manufacturing facilities + Coordinate pilot plant development, production trials, and commercialization + Create specifications that achieve consistent finished product quality + Record test procedures and observations + Lead product evaluations and interpret shelf-life results + Coordinate technical input and implement recommendations + Participate in development of technical risks and implement contingency plans + Communicate project results with project leaders or business unit leaders + Document research processes + Follow all DFA good manufacturing practices (GMP) and work in a manner consistent with all corporate regulatory, food safety, quality, and sanitation requirements + The requirements herein are intended to describe the general nature and level of work performed by employee, but is not a complete list of responsibilities, duties, and skills required. Other duties may be assigned as required **Requirements** **Education and Experience** + Undergraduate degree in food science, microbiology, biology, chemistry, chemical engineering, or related curriculum (or equivalent combination of experience and education) + Advanced degree preferred + 2 to 5 years of R&D, product development, innovation at food or ingredient company, or related experience + Certification and/or License – may be required during course of employment **Knowledge, Skills, and Abilities** + Solid knowledge of food science principles; other knowledge areas may include dairy chemistry, fermentation science, enzyme modified products, and/or flavor creation + Solid technical knowledge of ingredients, formulations, and/or fluid, cultured, or frozen products + Solid knowledge of laboratory, pilot plant, and manufacturing facility processes and procedures + Familiar with internal/external customers’ business needs and able search for ways to increase customer satisfaction + Able to operate multiple lab and pilot plant equipment + Able to problem solve and provide solutions by applying knowledge and experience + Able to multi-task and prioritize work activities + Able to lead small projects or phases or larger, more complex projects + Able to work independently and collaboratively + Able to adapt and manage to change effectively + Able to work with accuracy and attention to detail + Able to generate ideas, test their effectiveness, and determine a plan of action + Able to demonstrate professional verbal and written communication skills + Able to communicate and translate technical topics into easy to understand concepts + Must be able to read, write and speak English An Equal Opportunity Employer **Pay Range** $64,000-$91,000/Annually