DESCRIPTION: Under the supervision of the Research and Development Manager, the incumbent of the position sees to the implementation, execution, monitoring of new product development projects for Nellson's existing and potential customers as well as their transitions to production units.
The person will also be involved in the development of innovative concepts and the use of emerging ingredients
SCOPE AND RESPONSABILITIES:- Manage the implementation, execution, and monitoring of projects to develop new products, improve existing products and products transferred from customers, according to the defined parameters
- Liaise with suppliers for the search for new ingredients and the request for information.
- Interact with clients to follow up on projects and requests of various kinds.
- Ensure the transition of information internally with the various departments.
- Plan and prioritize task to meet established deadlines and customer expectations
- Prepare technical documentation in compliance with regulatory requirements.
- Explore new product concepts and evaluate new applications or ingredients.
- Ensure the effective transition of new products to their commercialization (plant trial, start-ups).
- Participate in the drafting of scientific reports.
REQUIRED SKILLS:Academic training: DEC or University Degree in a discipline related to the food sector
Experience: Minimum de 5-7 years of experience in Research and Development.
Special skills: - Rigor, perseverance, attention to details
- Curiosity, critical and creative scientific spirit
- Autonomy, sense of initiative and organisation
- Problem-solving skills
- Fluency in French and English, good communication skills
- Fluency with information technology and mathematical concepts.
- High level of integrity, diplomacy, and professionalism
- Strong skill to work as a team.
- Experience conducting plant trials / process validation testing.
- A firm foundation in food science is required.
- Strong product formulation skills.
- Firm understanding of ingredient functionality and nutrition.
WORKING CONDITIONS: Monday to Friday, 40 hours per week. The schedule may be modified as necessary to ensure the efficiency of the service.
