Reports to: Senior Director of Craft, Quality and Innovation
Location: Watsonville, CA
The R&D Food Scientist is responsible for developing new food products and modifying existing ones. This individual develops benchtop formulas and scales them in the manufacturing environment to ensure consistent quality and cost targets are achieved. The R&D Food Scientist develops and issues product specifications to ensure that the target product is able to be manufactured successfully and profitably. This position collaborates cross functionally with numerous operational stakeholders including marketing, sales, operations, procurement, finance, and other CQI team members to ensure CQI priorities are delivered.
Develops new products from concept through implementation, meeting agreed upon success criteria and timeline milestones.
Conducts plant trials to achieve product viability in the manufacturing environment.
Uses food science expertise to advise and/or troubleshoot problems with existing or new items.
Uses scientific method to define problems and test/validate hypotheses.
Trains front line staff and implements new methods as necessary to ensure product specifications are achieved in manufacturing at all times.
Conducts shelf life evaluation to ensure that products meet consumer expectations throughout the duration of the product shelf life.
Process owner and author for new product brief, vendor brief, plant trial brief, raw product specifications, finished product specifications, ingredient lists, and formula/BOM’s.
Communicates and collaborates regularly with Farmhouse Culture management and peers regarding CQI initiative status, hurdles, risks, and achievements.
Manages R&D lab environment, R&D materials in manufacturing and warehouse locations
Contributes to budget development and management
May directly or indirectly supervise other CQI employees as well as hourly staff during experiments, sample production, plant trials and first production runs of new products.
Leads and/or participates in front-end innovation work as well as competitive product research.
May participate in consumer research initiatives.
Actively contributes solutions and new ideas.
Maintains employee safety, GMP, SQF standards and good laboratory practices at all times.
About Farmhouse Culture:
Farmhouse Culture, a leader in probiotic rich foods creates an innovative range of foods, beverages and snacks built on a foundation of lactic acid fermentation. Farmhouse Culture brand products are inspired by global flavors using the finest local and organic ingredients in Watsonville, CA, along California’s Central Coast. Founded in 2008 by Kathryn Lukas, a trained chef and fermentation enthusiast, Farmhouse Culture’s ferments appeal to the growing demand for simple, great tasting, probiotic rich foods. To learn more about Farmhouse Culture, visit: www.FarmhouseCulture.com
Farmhouse Culture, a leader in live active cultured foods and beverages, was founded in 2008 by Kathryn Lukas in Santa Cruz, CA. A food alchemist and classically trained chef, Kathryn first fell in love with sauerkraut (“kraut”) while cooking in the restaurant she owned in Stuttgart, Germany.?When she returned to her native California, Kathryn saw the opportunity to introduce Americans to the tast...e of fresh organic kraut and began reviving ancient fermentation traditions with reimagined globally inspired flavors.?Today, Farmhouse Culture is recognized as being on the forefront of fermented and probiotic rich foods and beverages. All Farmhouse Culture Kraut and Gut Shot products are Organic, Non-GMO, Plant Based and Gluten-Free.Health In addition to their delicious flavors, raw, living krauts are full of probiotic bacteria and boast significant health benefits. Well documented by both traditional cultures and modern science, raw krauts are known to be excellent in aiding digestion, boosting the immune system and are cancer and heart protective.