Jobs- Campbell Snacks/Campbell Soup Company - Sr. Research Scientist, Bakery
Sr. Research Scientist, Bakery
Campbell Snacks/Campbell Soup Company,595 Westport Ave, Norwalk, CT 06851
The Senior Research Scientist is responsible for the coordination and execution of product development efforts for Base Fresh Bakery initiatives, encompassing fresh bread, buns and rolls. This includes new products, line extensions, cost savings, alternate supplier and quality improvements. Incumbent is responsible for ensuring that objectives, budget and timetables are met. This position is a hands on personal contributor position that may manage a technician. The Senior Research Scientist responds resourcefully to new demands and challenges throughout the product & commercialization process (including bench, pilot plant, and plant trials to create prototypes for consumer testing, etc.) and implements best practices. The successful candidate must demonstrate strong interpersonal skills and the ability to influence decisions within the cross functional team (Marketing, Operation Engineering, Manufacturing, QA, Process Development and Package Development) and externally with partners (suppliers, Campbell Soup Company SC COE's, R&D houses, co-manufacturers). The Senior Research Scientist is expected to possess and demonstrate a solid understanding of food science, the business, operations and the commercialization processes. The Senior Research Scientists approach should include a practical application and modification of existing products/new technologies or the identification and innovative creation of new and unique products which achieve business goals. In addition the position will include the ability to provide technical specifications and support to assure smooth roll-outs of new products and processes during plant start ups. This includes the provision of comprehensive process documentation to enable smooth commercialization and training of plant personnel. The Senior Research Scientist must support an environment that fosters innovation and calculated risk taking.
Leads the identification, assessment and validation of formulations from bench-top through commercialization. This includes managing the financial aspects of product development including ingredient costs for plant trials
Ensures all proper documentation is done accurately and on schedule
Conducts and leads assessment and capability studies, product startups/commercialization and provides on-site support to Plant Operations for new products, productivity and quality programs
Fosters an innovation culture in Pepperidge Farm by continually introducing new ideas and product concepts for new products, quality improvements, and productivity.
Creates, designs, supervises the development of new experimental protocols/best practices required to validate product concepts and prototypes.
Independently directs the activities of outside vendors including ingredients and services.
Ability to interact and communicate effectively with Senior Management as well as Plant Management
Must be a good problem solver; able to identify, interpret and analyze the correct data, and provide detailed direction to development projects
Active knowledge and understanding in areas beyond Product Development including Process and Package Development, QA, Project Engineering and thorough understanding of Marketing needs and financial hurdles
Sustain a high level of competence and professionalism in a dynamic business environment
Easily adapts to changing priorities
B.S. degree with a concentration in Food Science, Bakery Science, Food Process Engineering, or Chemical Engineering (Masters preferred)
Product Development/Baking emphasis; preferably someone who has successfully commercialized baked products in the market.
4-8+ years of related experience with a consumer packaged goods background; experience with bread baking unit operations is preferred. Experience in rolls, artisan breads, pasta, doughs and other baked goods is also relevant
Excellent analytical skills, strong attention to details, good communications and interpersonal skills
Ability to handle and lead multiple projects at any given time in a team environment
Passion for food science, product development and consumers as it relates to innovation for new products, line extensions, and productivity opportunities.
Ability to think beyond his or her own (R&D) function to consider the organization holistically.
Travel up to 40%
How to Apply:
Listing Submitted By:George Meropoulos
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