**Job Description** **GENERAL PURPOSE** Participate in the development, optimization, and commercialization of new products and quality improvements (Low Acid and Acidified Canned Foods) in DFA's manufacturing facilities. **JOB DUTIES AND RESPONSIBILITIES** + Follow technical plan to achieve project objectives (cost, quality, time) + Help 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 + Help create formulas that meet business unit and/or customer requirements + Participate in the creation of batching procedures and process flow diagrams that successfully scale up in manufacturing facilities + Participate in laboratory trials, pilot plant development, production trials, and commercialization + Help create specifications that achieve consistent finished product quality and safety + Help gather data required to establish thermal processes to be filed with the FDA or state regulatory bodies + Record test procedures and observations + Participate in product evaluations and interpret shelf-life results + Help coordinate technical input and implement recommendations + Participate in development of technical risks and implement contingency plans + Communicate project results with project 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. **Travel:** 25%-50% (up to 1 week per month) **Requirements** **EDUCATION AND EXPERIENCE** + Undergraduate degree in food science, microbiology, biology, chemistry, chemical engineering, or related curriculum (or equivalent combination of experience and education) + 0 to 2 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** + Knowledge of food science principles + Knowledge of laboratory, pilot plant, and manufacturing facility processes and procedures + Able to operate multiple lab and pilot plant equipment + Able to problem solve, multi-task and prioritize own work activities + Able to work with accuracy and attention to detail + Able to generate ideas, test their effectiveness, and recommend a plan of action + Able to demonstrate professional verbal and written communication skills + Able to follow written and oral instruction + 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 including Disabled/Veterans