Torchora
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Key Responsibilities and Required Skills for a Food Technologist

💰 $65,000 - $95,000

Food ScienceResearch & DevelopmentQuality AssuranceManufacturing

🎯 Role Definition

Are you a creative and analytical food innovator passionate about bringing delicious, safe, and high-quality products to market? This role requires a skilled and driven Food Technologist to join our dynamic Research & Development team. In this pivotal role, you will be the bridge between culinary inspiration and commercial reality. You will manage the entire product development lifecycle, from initial concept and bench-top formulation to pilot plant trials and successful full-scale production. This position requires a unique blend of scientific knowledge, project management skills, and a collaborative spirit to work effectively with cross-functional teams and drive our company's growth and innovation.

📈 Career Progression

Typical Career Path

Entry Point From:

  • Associate Food Scientist / R&D Technician
  • Quality Control / Quality Assurance Technician
  • R&D Intern or Co-op

Advancement To:

  • Senior Food Technologist / Senior Food Scientist
  • R&D Manager
  • Product Development Manager

Lateral Moves:

  • Quality Assurance Manager
  • Regulatory Affairs Specialist
  • Technical Sales Representative

Core Responsibilities

Primary Functions

  • Lead the development of new food products from ideation and concept approval through to successful commercialization, managing all technical aspects of the product lifecycle.
  • Reformulate and optimize existing products to enhance quality, improve processing efficiency, reduce costs, or meet new nutritional and regulatory guidelines.
  • Independently plan and execute bench-top experiments, pilot plant trials, and full-scale production runs to test and validate new formulations, ingredients, and processing methods.
  • Develop, maintain, and manage comprehensive product specifications, including ingredient declarations, nutritional panels, allergen information, and finished product standards.
  • Source, test, and approve new raw materials and ingredients from various suppliers, evaluating them for functionality, quality, cost-effectiveness, and safety.
  • Design, organize, and execute sensory evaluation panels and consumer testing to gather critical feedback on product attributes like flavor, texture, and appearance.
  • Ensure all product development activities, formulations, and documentation strictly adhere to food safety regulations and quality standards (e.g., HACCP, GMP, SQF).
  • Collaborate seamlessly with cross-functional teams, including Marketing, Operations, Quality Assurance, and Procurement, to ensure project alignment and successful product launches.
  • Conduct thorough shelf-life studies, including designing protocols, collecting analytical and sensory data, and interpreting results to establish accurate product dating.
  • Troubleshoot and resolve technical challenges related to product quality, ingredient performance, and manufacturing processes by identifying root causes and implementing effective solutions.
  • Perform a range of chemical, physical, and microbiological analyses on raw materials, in-process samples, and finished goods to ensure they meet all specifications.
  • Actively research and stay current with emerging food industry trends, new processing technologies, ingredient innovations, and competitive product landscapes to fuel innovation.
  • Create and validate product labels for regulatory compliance, ensuring all information (nutritional facts, ingredient lists, claims) meets FDA, USDA, and other relevant standards.
  • Prepare detailed technical reports, project updates, and compelling presentations for internal stakeholders to communicate progress, findings, and recommendations.
  • Manage multiple R&D projects simultaneously, ensuring they are completed on time, within budget, and to the required quality standards.

Secondary Functions

  • Provide ongoing technical support and expertise to the manufacturing team to help optimize production lines and ensure consistent product quality.
  • Partner with the procurement team to qualify new vendors and address any technical performance issues with existing raw material suppliers.
  • Maintain the R&D laboratory environment, including managing ingredient inventory, ensuring equipment calibration, and upholding all safety and sanitation protocols.
  • Participate in the investigation of consumer complaints by conducting product analysis and contributing to root cause analysis efforts.
  • Develop and lead technical training sessions for production, quality, and sales personnel on the specifications and attributes of new or revised products.
  • Assist the regulatory affairs team by gathering necessary technical documentation for product certifications such as Organic, Kosher, Halal, or Non-GMO Project Verified.
  • Support company-wide cost-saving initiatives by identifying opportunities for process improvements or alternative ingredient sourcing without compromising product integrity.

Required Skills & Competencies

Hard Skills (Technical)

  • Food Product Formulation: Deep understanding of ingredient functionality and interactions to create and troubleshoot complex food systems.
  • Commercialization & Scale-Up: Proven ability to transition products from bench-top formulas to successful, large-scale manufacturing.
  • Food Safety & Quality Systems: Proficient in HACCP, GMP, FSMA, and GFSI schemes (SQF/BRC) principles and application.
  • Sensory Evaluation: Experience in designing and conducting sensory panels and interpreting statistical data to guide product development.
  • Nutritional Labeling Software: Expertise in using platforms like Genesis R&D to generate accurate nutritional facts panels and ingredient statements.
  • Food Processing Technologies: Knowledge of common food processing equipment and techniques relevant to the product category (e.g., thermal processing, extrusion, baking).
  • Analytical Testing: Competency in performing standard laboratory tests (e.g., pH, moisture, viscosity, water activity).
  • Project Management: Ability to manage project timelines, resources, and budgets effectively from concept to launch.

Soft Skills

  • Cross-Functional Collaboration: A team player with the ability to build strong working relationships with marketing, operations, and sales.
  • Analytical & Problem-Solving: A data-driven mindset with a talent for identifying root causes and implementing robust solutions.
  • Creativity & Innovation: A passion for food and a creative approach to developing new and exciting product concepts.
  • Communication Skills: Excellent written and verbal communication skills for presenting technical information clearly to diverse audiences.
  • Adaptability: Ability to thrive in a fast-paced environment and manage competing priorities with a positive attitude.

Education & Experience

Educational Background

Minimum Education:

  • Bachelor of Science (B.S.)

Preferred Education:

  • Master of Science (M.S.)

Relevant Fields of Study:

  • Food Science / Food Technology
  • Chemistry / Biochemistry
  • Microbiology
  • Culinary Science

Experience Requirements

Typical Experience Range:

  • 2-5 years of hands-on experience in a product development or R&D role within the food manufacturing industry.

Preferred:

  • A proven track record of successfully commercializing one or more food products from concept to market. Experience within a specific product category (e.g., beverages, bakery, sauces, frozen foods) is highly desirable.
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