The role of the R&D Manager is crucial in leading research activities and managing scientists who are dedicated to developing and supporting plant-based ingredients.
The Research and Development team is focused on discovering and developing ingredient solutions that provide unique sensory, functional, and/or nutritional benefits, which can be expressed through various combinations of conversion technologies with existing or new plant supply chains.
This position will report to the Director of Research and Development and will align with the initiatives of the three Business Units.
It will also involve close interaction with various functions, including Leadership, Marketing, Sales, Supply Chain, Operations, Engineering, Quality Assurance, and Technical Service.
The essential duties and responsibilities of this role are as follows:
Leading R&D projects with a focus on ingredient research to develop and support new plant-based ingredients that are differentiated by functionality, flavor, or nutrition, and supporting customers with a goal of increasing BSMC ingredient sales
Conducting research and literature reviews to identify market opportunities or gaps and develop innovative ingredients to fill these gaps, in collaboration with other industry or academic experts
Employing various conversion technologies (milling, blending, separation, combination, thermal processing, etc.) to enable new functionality or other benefits (safety, nutrition, flavor) from plant-based supply chains leveraging experimental design and statistical analysis tools
Using various analytical tools and techniques, as well as collaborating with outside analytical labs, to identify and demonstrate functional or nutritional significance of plant-based supply chains to drive marketing value propositions
Being a technical subject matter expert on specific BSMC projects and products
Managing two-three scientists or senior scientists, providing learning, growth and development opportunities while managing performance against goals
Overseeing the Research and Development laboratories to ensure capabilities and operations are maintained, functional, and aligned with evolving business needs
Traveling within the US and occasionally outside of the US (~25% of time) for customer support, plant trials, educational conferences
The following qualifications are required to perform this job successfully:
Excellent internal and external verbal and written communication
Technical problem-solving with plant-based ingredients and foods
Experimental design and statistical analysis
Analytical testing of cereal, seed, and pulse-based ingredients and foods
Clear and accurate documentation of work for IP management
Cross-functional teaming
Applications development and nutritional knowledge in core plant-based foods (bakery, pasta, snacks) is a plus Passion for the food industry with clear views on the role of transparency, authenticity, sustainability, and nutrition. The education and experience required to qualify for this position are:
A minimum B.S. Degree in Food Science, Bakery Science, Nutrition Science, or Cereal Science from an accredited college or university
A minimum of 10 years of R&D experience, preferably with ingredients in the bakery or plant-based foods space
Experience in the management of technical team members is desired
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Seniority level
Mid-Senior level
Employment type
Full-time
Job function
Research, Analyst, and Information Technology
Industries
Internet Publishing
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