NPD Technologist

K.A.G. Recruitment have been instructed to support our client to recruit an NPD Technologist to join their existing team in Bodmin.

Hours: 37.5 Hours per week - Monday to Friday- 08.30-17.00

You will work across various categories and work closely with the relevant Development Managers as well as other stakeholders. You will manage the factory side of the NPD process from technical product handover through to post launch reviews across all areas of the category.

Duties:

• Ensure all NPD products run efficiently in production and there is a formal handover of new products to site operational teams.
• Participate in site and Group NPI
• Attend production trials where required and co-ordinate sample despatch to customers and group for approval
• Trial of new or alternative ingredients
• Develop detailed reports on trials and circulate to site and group teams where relevant.
• Validate recipes developed by group to ensure they are nutritionally complete, of required palatability, legally compliant and efficient on site.
• Develop ambitious value engineering and continuous improvement plans with Group Manager to ensure cost effective options are continuously challenged, tested and implemented.
• Support Group teams with recipe amendments based on raw material availability.
• Participate in site audits to cover clauses specific to R & D function and responsibility
• Co-ordinate raw materials and finished product for analysis against site, customer and group plan.
• Participate in customer visits and presentations where required.
• Ensure thorough knowledge of relevant legislation within the R & D remit
• Weekly plans and reports

You will ideally be educated to degree level in a Food Science, Nutrition, related discipline with commercial experience from within a Manufacturing environment. A strong communicator with exceptional organisation skills and problem solving ability who has the capability to work to deadlines within a rapidly changing environment.

Experience of working within a Food Manufacturing environment, ideally within meat would be advantageous. You will be comfortable within a meat environment and be able to conduct organoleptic assessments/taste panels of meat products (pork, beef, lamb, and poultry).