Research Scientist

Research ScientistHershey, Pennsylvania (Onsite)ContractMajor Duties/Responsibilities: 90% · Project Leadership 10% · Product and Process Improvements Program Management • Lead product development projects which provide innovative new products in the Chocolate space. These areas include formulation development, ingredient development and product transformation interactions. • Perform prototyping and development from bench top to pilot plant to full manufacturing scale. • Interact closely with a cross-functional group of technical, professional, and managerial staff of R&D, as well as production, engineering, and marketing. • Understand the business and financial impact of the projects. • Apply technical rigor and scientific principles and practices. • Provide input for technical feasibility for new product concepts. • Partner with Supply Chain to provide technical support to drive quality and value improvement in products and process • Lead ingredient shortage mitigation workstreams to minimize supply chain impacts to the business. Minimum knowledge, skills and abilities required to successfully perform major duties/responsibilities: · Experience leading innovation initiatives, which could include product development, quality improvement, cost improvement, technology validation and process optimization. · Demonstrated ability to learn new technical knowledge and apply it during development and commercialization processes. Specific technical knowledge in chocolate is a plus. · Demonstrated experience in learning and applying process platforms. · Knowledge of various technical disciplines (Sensory, Research, Engineering and Packaging) · Demonstrated Influencing skills. · Proven administrative ability, decision-making skills, financial understanding, business integration skills, and technical expertise. · Demonstrated problem solving and evaluation capabilities. · Excellent troubleshooting skills. · Excellent written and verbal communication skills. · Must be open to and comfortable with change. · The candidate much be able to work independently, and as part of a team in a fast-paced, growth-oriented business. Minimum Education and Experience Requirements: Education and Experience: BS in Food Science, Chemistry, Biology, Chemical Engineering, Food Process Engineering, Bio Engineering or similar with 2-4 years of applicable experience. Experience in Chocolate Production and/or Innovation, and experience in a Client environment is a plus

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