The Senior Manager, Food Science is responsible for ensuring that the principles of Food Science are integrated into the development, manufacture and end-use of the Company’s products.  This position reports to the Vice President, Innovation and Development. 

Leading a team that works within the Innovation function driving the new product development process, with responsibilities for raw materials, PLM system, technical transfer, product sensory and stability.

Duties and Responsibilities:

Product Innovation

• Drive product development cycle which results in consumer preferred formulas for new and existing products
• Manage the New Product Development (NPD) cycle by collaborating with Marketing department on new product ideas, Product Creation team on development and perform sensory evaluation of samples for their refinement
• Support Line Trials of approved samples
• Ownership of NPD sample program
• Scientific knowledge for problem solving

Sensory

• Compusense software
• New product development evaluations
• Research such as external consumer central location taste tests and internal employee taste panels to measure acceptability of new products
• Shelf-life evaluations of new products and other test variables
• Cross-functional support executing shelf life sensory panels of Operations variables as needed

        Shelf-Life Stability

• Direct the Company’s shelf-life testing program
• Set shelf life and stability standards for new products through risk assessments
• Scientifically analyze new and existing products to ensure they are chemically and microbiologically stable, and will remain wholesome throughout defined shelf life

        Raw Materials

• Lead the development, approval and execution of all raw material specifications with supplier documentation
• Drive overall progress in quality and landscape of raw material portfolio such as non-GMO, RSPO, Fair Trade or other desired certifications

        Product Improvements and Business Continuity

• Improvement or reformulation of existing products in response to needs based on concerns or issues from consumer complaints, Operations, Regulatory or Procurement
• Drive complaint reduction through focused efforts on fat bloom and off flavor
• Analyze food safety and food quality data including finished product results, ingredient issues, leading to actions that drive food safety and quality improvement

        Process and System

• Product Development PLM ownership of DevEx system and data (formulas, piece builds, candy packs)
• Technical transfer of data interface with SAP
• Improvement and identification of internal work streams and systems

Team and Culture

• Influence team by modelling and teaching of RSC values
• Develop team through hiring and professional development of team members
• Supervision of four, including interns and contractors as needed

 Basic Qualifications:

• Bachelor’s degree in Food Science, Nutrition, Microbiology, or related scientific field
• 10 years of progressive experience in Food Science or R&D
• Excellent data analysis skills with the ability to interpret data at a high level for a non-scientific audience
• Proficiency in Microsoft Office suite of products
• In-depth knowledge of shelf life and stability standards

Preferred Qualifications:

• Master’s degree in Food Science, Nutrition, Microbiology, or related scientific field
• Experience in Confectionary
• Experience conducting and evaluating sensory and stability testing
• Experience managing or supervising others

Work Environment/Physical Demands:

• Approximately 20% travel to manufacturing facilities, trade shows, and suppliers
• Physical demands include sitting and standing for extended periods of time, repetitive hand movement, and lifting items weighing up to 25 pounds.