About the company
We are a multi-billion-dollar global food CPG conglomerate with the mission to serve society through creation of food. As an innovator of food, we have launched a new brand in the health and wellness space that focuses on meals with optimized nutrition. With this new concept / product, consumers will be able to take in all 33 essential nutrients needed per meal, in a well-balanced manner. Given the success thus far in Japan we are preparing to expand this business internationally. The new business will incorporate local resources, including supply chain and production.
Summary: The R&D Specialist position encompasses a critical support role by managing and executing the product development and production activities. This area of responsibility are required to successfully produce R&D package product samples for both internal and external customers.
Essential Functions- Job Duties: The following duties are considered essential to the job. Qualified individuals must have the ability - with or without reasonable accommodation - to perform the following duties but not limited to:
Under R&D Manager's(or Vice President's) supervision :
1.Understand variety of cuisines and be able to explain, analyze and formulate products, in both creative and traditional fashion. Benchmark with other companies' products.
2.Perform activities relevant to the product development process, which may include but not limited to conceptualization, formulation and prototype evaluation, optimization and standardization, cost calculation, commercial translation and product launch.
The product categories to be developed include not only frozen foods, but also a wide range of products in dried and chilled ones.
3.Select new materials and negotiate prices for new materials and current materials, updating material list or vendors as needed with the goal of reducing the cost of the current materials.
4.Design and test products to ensure shelf life stability and all aspects of product (flavor, color and texture, nutritional content etc.).
nduct variety of applicable tests and analyses on products to determine inherent properties and present analysis of results to the department for further product development and improvement.
6.Research consumer awareness or trends, relating to product development (including legal issues). Execution of research on consumer taste preference through validation internally and/or externally.
llaborate with supply chain management (SCM), R&D department at Nissin Foods (USA), process engineers, plant management, marketing specialists and external customers in order insure projects remain on schedule and within budget.
nduct production trials to ensure successful launch of new and revised products.
9.Monitor production to confirm plant capability and conformance to design criteria and train plant operation.
10.Understand general requirements of quality control and set appropriate quality standards for products.
11.Understand general requirements of laws and regulations related to but not limited to food labeling and food additives. Collaborate with external regulatory consultant to understand regulations.
12.Report and present oral and written updates including product demonstrations to team and customers.
13.Prepare all necessary document such as, but not limited to, test report, Standard Formulation, Standard Process, any other necessary standard/process in commercialization and ensuring food safety.
14.Manage materials (including the purchase and shipping of lab apparatus) and supply inventory.
15.Prepare and clean R&D equipment and monitor the maintenance of goods. Maintain the clean and orderly work environment: Kitchen and Storage.
16.Receive/Send documents & packages and file request forms.
17.Other job duties as assigned.
18.Train assigned associate and check completeness and quality of his/her work and report an immediate supervisor about his/her performance.
Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education and/or Experience: Bachelor's degree (B.S.) or equivalent combination of education and experience. B.S. degree in nutrition, food science, or food technology is required. Minimum 3 years related experience in Research and Development or related field. Knowledge and experience in nutritional science field are preferred.
Language Skills: Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public. Bilingual (English and Japanese) is preferred.
Mathematical Skills: Ability to work with mathematical concepts such as probability and statistical inference, and fundamentals of plane and solid geometry and trigonometry. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
Reasoning Ability: Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Ability to define and to compartmentalize problems, causes, variables, actions taken.
Computer Skills: proficient in Microsoft Office with emphasis on Excel, PowerPoint, Word, Teams and Outlook.
Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this Job, the employee is regularly required to sit and talk or hear. The employee is frequently required to walk and use hands to finger, handle, or feel. The employee is occasionally required to stand; reach with hands and arms; climb or balance and taste or smell. The employee must occasionally lift and/or move up to 30 pounds. Specific vision abilities required by this job include close vision and distance vision.
Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The noise level in the work environment is usually moderate.