Food Scientist

Smucker Foods of Canada Corp. is a subsidiary of The J.M. Smucker Company. For more than 120 years, The J.M. Smucker Company has brought families together to share memorable meals and moments. Guided by a vision to engage, delight, and inspire consumers through trusted food and beverage brands that bring joy throughout their lives, Smucker has grown to be a well-respected North American marketer and manufacturer with a balanced portfolio of leading and emerging, on-trend brands. In consumer foods and beverages, its brands include
_Smucker's_®,
_Folgers_®,
_Jif_®,
_Dunkin’ Donuts_®,
_Crisco_®,
_Café Bustelo_®,
_R.W. Knudsen Family_®,
_Sahale Snacks®, Smucker's_®
_Uncrustables_®,
_Robin Hood_®, and
_ Bick’s_®. In pet food and pet snacks, its brands include
_Rachael Ray_®
_Nutrish®, Meow Mix®, Milk-Bone®, Kibbles 'n Bits®, Natural Balance®, _and
_Nature’s Recipe®_. The Company remains rooted in the
_Basic Beliefs_ of
_Quality, People, Ethics, Growth,_ and
_Independence_ established by its founder and namesake more than a century ago. For more information about our Company, visit


WHY SMUCKER
_?_

In today’s ever-changing CPG industry, The J.M. Smucker Co provides a unique culture of passionate, proud individuals who are motivated to collaborate with one another internally, but still be competitive externally. Our warm, welcoming culture, thrives on bringing families together to share memorable meals and moments.

Our hybrid work model allows for an effective balance for all employees. Our facilities provide a sense of community where people will be proud to gather, work, and learn from one another.
- Position Title:_
- Food Scientist_
- Reports To:_
- Senior Manager, Research and Development_
- Location:_
- Markham, Ontario - Hybrid work model_

The incumbent will be an internally recognized expert/thought leader in food science and product development. The incumbent develops products that meet/exceed consumer liking, performance and financial hurdles. This individual applies advanced food science and chemistry principles in the development of new and improved products and/or processes. Independently plans and performs analysis, tests and experiments to develop and/or improve food products and processes. Direction is required on strategy and execution. They are responsible for leading several projects simultaneously and acts as R&D technical representative on cross-functional team. Projects can be easy to medium complexity.

ESSENTIAL JOB FUNCTIONS SUMMARY
- Responsible for the development of prototypes, evaluation of ingredients, optimization of formulas for quality & cost savings, performance, consumer-liking and profitability in labs, pilot plants, manufacturing facilities and co-packers.
- Provides technical leadership within cross functional teams to deliver initiatives and departmental projects.
- Identifies and advances cost savings and process improvement opportunities.
- Efficiently and successfully formulates new and improves current products leveraging consumer/customer and marketing feedback and sensory shelf-life results.
- Prepares and updates product specifications and follows commercialization procedures.
- Leads technical portion on projects, managing risk and communicating mitigation plans.
- Employs effective interpersonal time and resource management skills to complete projects assignments. Leads multiple projects simultaneously.
- Known internally for technical expertise and demonstrates effective technical leadership skills with particular emphasis on: food science, statistics, food chemistry, shelf-life and modes of failure, ingredient functionality, sensory techniques, scale-up, ingredient processing interactions, analytical and test procedures, formulation, prototype development and patent reading and understanding.
- Builds and leverages strong internal/external network to gain insight, influence and information.
- Help organization stay current with applicable new technologies/ingredients.
- Supports and provides guidance to operations/engineering organizations on evaluation of new production opportunities, improving existing operations, cost-saving ideas, and trouble shooting of major problems.
- Monitor new products trends/competitive trend and activities.

QUALIFICATIONS.

Education/Training:
Required:
B.S. in chemistry, biology, microbiology, food science or related technical field with 2+ years of experience

OR

Strong working knowledge of processing equipment/unit operations, ingredients process interactions, statistical/analytical techniques, and scale-up.

Formulating experience.

Preferred:
Sensory training, dairy experience.

Experience/Knowledge/Skills:

- Experience developing new product and processes from concept development through scale-up and commercialization.
- Good interpersonal skills to coordinate with Corporate resources, outside labs, co-packers and suppliers for the development of new products.
- Ability to sear