FOOD SCIENTIST - QC/Regulatory/Product Development

Pappardelle's Pasta Co.

Pappardelle's Pasta Co. is a 39+ year old small family gourmet pasta manufacturer of fine handcrafted pasta and sauces,based in Denver, CO. With over 100+ dried pasta flavors in a variety of long and short cuts, Pappardelle’s has established a reputation for quality and creativity in the Rocky Mountain region as well as across the country through our farmers market & niche specialty store program. Additionally, we create for executive chefs at white tablecloth restaurants, hotels & resorts -- our filled fresh, frozen raviolis and sauces demonstrate the commitment to flavor through hand made small batch kitchen practices and sourcing of the best, seasonal ingredients.

We take our products very seriously, but also have a pleasant, fun & respectful workplace. If you think you're very good at what you do and want to work with others like you, then read on ...

IS THIS THE RIGHT JOB FOR YOU?

Are you passionate about working with high quality food? Want the chance to turn your creative energy and fresh ideas into reality? More important than your experiences is your willingness and drive to dive head first to tackle new projects and challenges, with enthusiasm. You will definitely expand your experiences with us, as no one tries to make all of the crazy combinations of pasta flavors and fillings as we do, and these always stretch the limits of pasta’s known frontier.

Must have insatiable intellectual curiosity w/o any bias. Must also share our commitment to core values of best pasta ever created, collaboration & teamwork, integrity & mutual respect, nimbleness, execution excellence, innovation, hard work and accountability. Must be able to work on own, as well as side by side with production personnel when needed to understand or improve SOP’s or to solve scale up or production problems.

Please note: this is a one person "department" with minimal training or oversight, and we do not have an in-house lab facility.

PRIMARY INTERFACE RELATIONSHIPS: President, Marketing & Sales Team, Operations Director.

MAJOR OVERSIGHT AREAS:

R&D: Spearhead (with strong collaboration with other cross-functional internal experts) all of Pappardelle’s research & development, from conception to commercialization scale-up. Keep up on food trends & new food related technologies.
SOURCING: Manage sourcing of existing and new raw materials, including development and adherence to material specifications, and vendor interactions. Includes our clean foods projects.
LABEL PROGRAM: Ensure ongoing compliance with all labels (including Ingredient and Allergen statements and Nutritional Panels).
QA/QC: Manage and implement our internal quality assurance/quality control program. Coordinate customer complaint investigations and responses, as well as customer regulatory compliance certifications.
SOP’s: Leadership role in developing, improving and managing our Standard Operating Procedures.
Food Regulatory Compliance & Some Workplace Safety Compliance: Oversee FDA, state and local food safety compliance matters, including FSQA, HACCP & GMP’s, & 3rd Party Audits. Help with certain OSHA workplace compliance and training matters, along with Director of Operations & Director of Machinery Maintenance.

QUALIFICATIONS(ideal):

B.S. in Food Science or Chemistry or Bakery Science or Food Engineering.

Experience in kitchens, pasta (or other doughs) & sauces, food processing or manufacturing

Proficient in spreadsheets (Microsoft Excel or Apple Numbers) and databases.

Knowledge, Skills & Abilities should include (no particular order): (1) strong problem solving skills using scientific method & analytics (usually this includes strong math skills), (2) very detailed, (3) excellent record keeping/document skills, (4) self-driven (w/ limited oversight), results oriented & able to work independently, (5) strong multi-tasker, (6) project management skills, (7) food chemistry knowledge, (8) food safety knowledge (including HACCP, FSMA & other FDA rules), (9) strong oral & written communication skills, (10) ability to execute tasks w/o benefit of written procedures or requests (i.e., can handle ambiguity), (11) ability to leverage emotional intelligence to adapt style, vocabulary and content to your audience. (12) Effective listening skills.

Associate Food Scientist

Tender

Overview

Are you looking to make a difference in the world? Boston Meats is revolutionizing the food industry by solving a major global challenge: how to make meat production ethical and sustainable. Going beyond the existing plant-based burgers, we are developing alternative meat whole-cuts – think steaks and chicken breasts – using innovations in manufacturing, materials science, and tissue engineering. This will transform how the world consumes meat and protein. Spun out of Harvard University in 2020, we are actively building our core technical team.

We are seeking a Product Development Associate Food Scientist to join our team to help develop a new class of alternative meat products. You should have an expert understanding of food ingredients and their interactions to create products of desirable taste, texture, and cooking properties. In this critical role, you will lead the food formulation of our line of alternative meat products and help showcase the superiority of our approach.

About You

You are a food product development wizard, having matured food products from the bench through piloting stage all the way to market.
You have 2-5 years of work experience in product development, food formulation, and food science.
You have a track record of leading novel ingredient, flavor, or food product R&D projects.
You have experience developing plant-based meat or dairy products using state-of-the-art technologies.
You are well-versed in meat, food, or flavor chemistry on a molecular level.
You are an expert in food processing technologies and equipment for plant ingredients. You understand food engineering, analytical testing, and processes used in food manufacturing.
You are an experimentalist first and foremost but have other skills as well – you can interface comfortably with vendors, customers, and investors. You are ready to wear many hats and get stuff done.
You want to grow with the company, support new hires, and, over time, manage a team of passionate individuals like yourself.
You have a passion to change the world for the better. You are not just looking to cash a paycheck – what you do for work matters to you deeply.

Responsibilities

You’ll lead the development of a new class of food products leveraging our in-house manufacturing capabilities as well as commercial systems.
You’ll interpretate customer needs to inform the company’s core mission of creating alternative meat products with amazing taste, texture, and cooking properties.
You’ll design, build, and test benchtop and pilot plant experiments, gathering and analyzing data, documenting and reporting results, and making strategic recommendations for future product development.
You’ll iterate constantly on food product formulations, with both hands-on and digital tools.
You’ll preserve all forms of intellectual and material property generated from the above activities, including writing protocols for novel processes, staying up to date with the relevant IP landscape and state-of-the-art technologies, writing patents, and supporting buildout of our company’s IP portfolio.
You’ll work with vendors to identify and procure new technologies and capabilities.
You are a core member of the team who will lead our food science initiative. We rely on your contribution and resourcefulness to drive the success of our common mission.

At Tender Food, we are deeply committed to diversity, equality, and inclusion. Our goal is to create an environment and company culture where people from all walks of life can come together in an inclusive manner and be an amazing force for good!

Food Scientist/Sr. Food Scientist

Promotion In Motion Inc

Apply now

We are one of North Americas premier makers of fruit snacks, confections, and other treats. Ranked amongst the top 50 on Candy Industry Magazines Global Top 100 confectionery companies in the world. PIM has also been named as one of the fastest growing CPG companies in the U.S. by The Boston Consulting Group and IRI, for the fourth time in six years to receive this recognition.

At PIM our goal is simple: We delight consumers with delicious, high-quality snacks and confections. Our commitment is to develop, manufacture and market the highest quality products in a responsible, ethical, and transparent manner. We put consumers at the core of what we do and are continually looking to improve our people, knowledge, processes, and technologies to accomplish this.

JOB SUMMARY

Applies scientific and engineering principles in research, development, production technology, packaging, processing and utilization of foods. Develops new and improved methods and systems for product processing and production. Studies methods to improve the quality of the manufactured products, such as flavor, color, texture, convenience, or physical, chemical and microbiological composition of the manufactured product. Supports the development of product formulations, evaluation of new products and ingredients. Assists in the definition of process parameters, procedural specifications, shelf life evaluations, coordinates pilot and manufacturing trials, documents trial results and coordinates product start-ups. Tests new products in the laboratory and develops specific processing methods and interacts with the process engineer, QA/QC, production management, packaging and marketing leaders to resolve problems.

Applies scientific and engineering principles in research, development, production technology, packaging, processing, and utilization of foods. Develops new and improved methods and systems for product processing and production. Studies methods to improve the quality of the manufactured products, such as flavor, color, texture, convenience, or physical, chemical and microbiological composition of the manufactured product. Supports the development of product formulations, evaluation of new products and ingredients. Assists in the definition of process parameters, procedural specifications, shelf-life evaluations, coordinates pilot and manufacturing trials, documents trial results and coordinates product start-ups. Tests new products in the laboratory and develops specific processing methods and interacts with the process engineer, QA/QC, production management, packaging, and marketing leaders to resolve problems.

ESSENTIAL JOB FUNCTIONS

1. Benchmarking, pilot development and formulation of snack products.

2. Product testing; physical, chemical, analytical, sensory and shelf-life testing.

3. Strong focus on delivery and results.

4. Preparation of SOPs for new products developed.

5. Develop product formulations and work on prototypes.

6. Evaluate and approve ingredients.

7. Test and define procedures and processing parameters.

8. Coordinate pilot plant trials and manufacturing scale up process.

9. Explore and test improvements in existing products.

10. Establish procedures.

11. Document technical information and prepare reports for trials.

12. Coordinate production start-up and assist in providing technical support.

13. Identify understanding of how products will in normal plant conditions.

Requirements

Food Scientist:

Bachelors Degree in food science or related field