Position Overview: The Research Foundation for The State University of New York State is seeking a Food Technologist to (a) provide food and beverage product development support and education to clients of the Institute for Rural Vitality’s Empire State Entrepreneurship Center, predominantly Farm and Food clients engaged in Incubator, Accelerator, and Value-added Product Development ; (b) develop food science-related workshops and virtual programming for Incubator and Accelerator clients; (c) serve as a resource to SUNY Cobleskill faculty in development of academic programming, courses, course modules, or workshops in food science, applied fermentation and food processing; and (d) deliver food science-related courses or trainings to degree- or credential-seeking SUNY Cobleskill students and/or incubator and accelerator clients.  The Food Technologist will be based on SUNY Cobleskill’s campus (with use of campus commercial kitchens, Food Packaging, Brewing and Distilling, Dairy Processing Center, and USDA Fish and Meat Processing Center), though regional travel for meetings with clients may be necessary.  It is expected that work done with and on behalf of clients will lead to successful FDA scheduled process applications, New York State Ag and Markets approvals, and food and beverage product launches.  This position is fully funded from May 1, 2025 through December 31, 2027 with a New York State Regional Economic Development grant; extension is possible with the receipt of additional funding.

Description of Duties:

• Conduct one-on-one product development mentoring and prototyping with Incubator and Accelerator clients, with particular focus on value-added food products/producers in any of the following areas: dairy, fermentation, distilling, meat, and/or food processing.
• Assist clients with recipe development, process methodology development, scheduled processes, testing, license applications, regulatory compliance, production scaling, and co-packer identification
• In collaboration with IRV staff, develop and deliver in-person and/or virtual workshop programming—and print/web materials-- related to product development principles, food safety regulation and food/beverage markets for clients
• In collaboration with other IRV staff and resources, assist clients with their business development needs
• When possible, collaborate with SUNY Cobleskill faculty to integrate baccalaureate students into product development projects done with clients

Minimum Qualifications: 

Bachelor’s degree in Food Science, Food Technology, Food Engineering, or similar program with applied product development experience. Knowledge of food safety regulations and FDA process authorities is essential.  Knowledge of best practices for producing high-quality, small batch value-added products. Strong organizational and communication skills. Ability to work independently as well as with team members; self-starter. Interest in and capacity for delivering educational programming to adult learners, undergraduates and other audiences is key. 

Preferred Qualifications: Advanced degree in Food Science, Food Technology, Food Engineering, or a similar program.  Experience with the development and commercialization of food products.

About SUNY Cobleskill Research Foundation

The State University of New York College of Agriculture and Technology at Cobleskill is an accredited polytechnic college that is primarily baccalaureate and residential. It operates the Institute for Rural vitality which is an economic engine for rural New York through its Farm and Food Business Incubator and Accelerator programs. The College has an enrollment of approximately 2,500 students in 59 programs divided into two schools, Agriculture and Natural Resources; Business and Liberal Arts & Sciences. The Institute for Rural Vitality , SUNY Cobleskill is home to a wide array of extended learning and professional development opportunities.

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