Product Development Scientist

COMPANY OVERVIEW:

Balchem is committed to making the world a healthier place by delivering trusted, innovative, and science-based solutions for the health and nutritional needs of the world. Balchem employs approximately 1,400 employees worldwide who provide the service, quality, and technology that enables our customers to win with their customers. We have built a reputation for delivering results to all of our stakeholders. Founded in 1967, Balchem, a Maryland corporation, became a publicly-traded company in 1970 and is listed on Nasdaq under the symbol “BCPC.” Our corporate headquarters is located in Montvale, New Jersey, and we have a broad network of sales offices, manufacturing sites, and R&D centers, primarily located in the U.S. and Europe. The Company consists of three business segments: Human Nutrition and Health, Animal Nutrition and Health, and Specialty Products.

POSITION SUMMARY:

The Food Scientist position will leverage scientific training and industrial experience to develop and scale-up new products for the food and beverage market. This position is expected to tackle projects with meaningful technical complexity, ensuring diligence in the development, scale-up, and commercialization of innovative products that deliver on business goals.

The position requires a strong ability to work cross-functionally to set goals and timetables, drive innovation, and support commercialization efforts. Additionally, this individual will support execution of local and global strategies and business initiatives while providing technical expertise to internal and external customers.

ESSENTIAL FUNCTIONS:

• Lead and champion a culture of safety across all activities
• Develop new products in the food and beverage space which may include, but is not limited to, the following: beverage and frozen dessert bases, variegates, coatings, and lipid-based inclusions. This includes sourcing of ingredients and documents, as well as evaluating and mitigating potential risks (ie costing, lead times, minimum order quantities, etc).
• Create benchtop prototypes for both internal and external customers that utilize flavors, colors, stabilizers, and other ingredients to create delivery systems customized to specific customer requirements as well as current food trends.
• Oversee production of newly commercialized products and monitor initial batches to ensure a successful scale-up.
• Drive the conceptualization, development, and commercialization of new products
• Support cross functional internal initiatives including, but not limited to, cost reduction initiatives, production efficiencies, and quality improvements
• Optimize and validate functional performance and sensory properties of various food products.
• Conduct product testing, including sensory analysis and analytical testing, as well as review and analyze resulting data.
• Help manage and maintain inventory of ingredients and supplies which may include obtaining materials from Balchem’s warehouse.
• Support the commercial team by translating unmet consumer needs into actionable scientific and technological insights.
• Execute experiments to create technical data supporting the business's commercial strategy.
• Exhibit conceptual, creative and analytic problem solving – the ability to break down complex issues and simplify by focusing on what matters.
• Provide technical support to customers, sales teams, and internal departments on products and technologies with guidance from senior members of the team.
• Collaborate with Marketing, Sales, Operations, Quality, Regulatory, and relevant stakeholders to achieve cross-functional business objectives.
• Deliver written and oral reports on project status, experimental results, and technical recommendations.
• Take an independent and disciplined approach to organizing work activity, prioritizing tasks, and analysis; seek out additional projects and activities to drive the business forward
• Ensure the integrity of the R&D laboratory through accurate record-keeping, test design, and adherence to sanitary practices.
• Utilize various software systems including Microsoft Office as well as other software systems.
• Other duties as assigned.

QUALIFICATIONS:

• Bachelor’s Degree in Food Science or a related scientific field with 4+ years of experience in new product development, or a Master’s degree with 2+ years of relevant experience.
• Knowledge of bakery products including breads, muffins, cookies, cakes, etc is a plus.
• Proven track record in product formulation including use of flavors, colors, and stabilizers; specification creation; commercialization; and new technology development while demonstrating a history of delivering winning results.
• Strong understanding of functional and sensory evaluation methods.
• Advanced problem solving, data analysis, and evaluation skills.
• Ability to learn new categories quickly, navigate in a complex, fast-paced business environment and manage and prioritize multiple projects while delivering high-quality results.
• Commitment to continuous learning and staying current with industry trends and innovations.
• Excellent written and verbal communication skills with demonstrated ability to effectively collaborate with cross-functional teams (Marketing, Operations and Manufacturing, Quality and Regulatory) and Senior Management.
• Proficiency with computer software, including MS Office (Excel, Word, PowerPoint, Outlook) and product formulation tools.

WORKING CONDITIONS:

• Work involves the use of typical food science lab equipment, computers, and instrumentation.
• Occasionally, must be able to work on their feet for extended periods in the lab, pilot, and manufacturing plant.
• May be required to lift and carry large boxes or bags, and the work environment may occasionally be noisy, wet, slippery, and subject to temperature variations.
• Some business travel by automobile, bus, train, and/or plane is required.

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Balchem is committed to a workplace culture that values and promotes diversity, inclusion, equal employment opportunities, and a work environment free of harassment and hostility.