Job Location: Hershey, PA

Hershey, PA preferred. Open to Plymouth, IN. 
 

Summary: 

Reporting to the Senior Manager, Salty R&D and based either at the Plymouth, IN R&D lab or the Hershey Tech Center, the Research Scientist, Salty R&D position provides project leadership through assisting on high complexity projects, leading workstreams within larger projects, and/or leading low complexity projects with support. A low to medium level of autonomy is required depending upon the workstream. A successful candidate is learning how to demonstrate and apply technical knowledge while developing and sharing technical expertise within functional area and cross functionally within the organization.  This candidate is expected to communicate project updates to cross-functional team members and management. This candidate is learning how to influence cross functional team members and how to build personal networks.

Specific Role Focus Area: 
• Leverage knowledge and experience to drive Salty product innovation with focus on pretzels and private label initiatives.  
• Support prototyping and development from benchtop to manufacturing scale
• Participate in project design and methodology, test ideas through experimentation, and determine next steps through problem solving and statistics
• Problem solving through application of knowledge and creative thinking
• Ensure product knowledge and technology transfer through project reports and presentations
• Collect, organize, and analyze date to draw actionable conclusions
• Actively work to expand baking and snack expertise while staying engaged in current snacking trends
• Support continuous improvement initiatives, including internal and co-man opportunities
• Work within a team to ensure product recipe and specification documentation is complete and accurate

This role will interact and partner with: 
• R&D team members
• Manufacturing, Operations and Plant Quality Assurance
• Quality and Regulatory Compliance
• Project Management 
• Procurement
• Marketing
• Engineering
• Continuous Improvement 
• External Vendors

•This role will require 25% domestic travel.

Major Duties/Responsibilities: 
New product project execution from benchtop through commercialization.
• Lead 40%
• Assist 25%
• Lead/Support private label and branded innovation projects working with internal and external partners to scale from bench through commercialization.
• Champion assigned projects through innovation process 
• Seek new ingredient and technologies to address formulation/processing challenges
• Test ideas through experimental design, collect and analyze data using analytical process tools to provide recommendations
• Have a good understanding of current ingredient and processing technologies across salty snacks industry and continue to explore new and breakthrough technologies
 

Data Migration/Validation 
• Audit legacy data to ensure accurate ingredient and recipe entry
• Follow up with suppliers, vendors, cross-functional team members for any missing information
 

Process Improvement Support
• Support process improvement initiatives by partnering with Supply Chain, Engineering, and QRC.   
 

Knowledge capture and transfer
• Design and execute experiments, analyze data, and provide conclusions 
• Prepare all project reports as required 
• Create and deliver presentations of significant results to drive business decisions    .

Minimum knowledge, skills and abilities required to successfully perform major duties/responsibilities:  
Food Science or Food Engineering is desirable. The candidate will have knowledge of Good Manufacturing Practices (GMP),  typical lab analytical techniques, baking and/or snacks technologies, and research methodology.  Candidates should be comfortable operating laboratory, pilot plant and plant equipment and possess excellent math and computer skills. Familiarity with new product development process is beneficial. 

• Strong understanding of principles of food chemistry and ingredient functionality is desirable.
• Operations/Manufacturing knowledge with some exposure to a production environment
• Familiarity with regulatory and standards compliance with some exposure to ESHA Genesis
• Technical writing
• Good Manufacturing Practices (GMP)
• Scale-up/plant test process
• Ability to collaborate across departments and leverage external consultants and vendors to deliver on project timelines
• Ability to work effectively in a team environment and independently in a flexible work environment with changing priorities
• Excellent problem-solving skills
• Ability to occasionally work outside of typical work hours (nights/weekends) to support project work
• Be able to limit X lbs, bench, stoop, stand, etc  and work in a warm environment 
• Possess good computer skills (basic knowledge of Word, PowerPoint, Excel, MS Teams).  

Minimum Education and Experience Requirements:  
Education and Experience: BS degree in Food Science, Chemical Engineering, Food Engineering, Chemistry, or related field with 2-4 years’ experience, MS in Food Science or related field with 0-2 years’ experience.  Intern and prior research project work will be considered; baking product development experience is preferred.

#LI-AM1