Staff Scientist Sweets & Refreshments Product Development

Job Location: Hershey, PA

Summary: 

Reporting to the Sr. Manager of S&R Product Development and working at The Hershey Company’s Technical Center, the Staff Scientist position provides project leadership on multiple high complexity projects and/or offers opportunity for leadership on key platforms. The ability to deliver goals with an elevated level of autonomy on complex projects is required. This individual is expected to teach / mentor others on technical topics. A successful candidate is effectively communicating project and/or program challenges to senior leadership and influencing project/program direction through cross-functional communications.

Specific Role Focus Area: 
• Lead product development projects which provide innovative new products and drive innovation across technology platforms for Sweets with a focus on Sour Strip Brand initiatives. Focus areas include formulation development, ingredient development, and manufacturing capabilities.
• Perform prototyping and development from bench top to pilot plant to full manufacturing scale.
• Interact closely with a cross-functional group of technical, professional, and managerial staff of R&D, as well as production, engineering, and marketing. 
• Understand the business impact of the projects.
• Apply technical rigor and scientific principles and practices.
• Provide input for technical feasibility for new product concepts.
• Partnering with Supply Chain to provide technical support to drive quality, identify manufacturing best practices and value improvement in products and process.

This role will interact and partner with: 
• Marketing
• Sensory Evaluation
• Manufacturing
• Engineering
• Quality and Regulatory
• Project Management
• Technology Development
• Supplier Partners
• Procurement

Approximately 20%- 25% travel required, primarily within the US, but including occasional international travel.

    
Minimum knowledge, skills, and abilities required to successfully perform major duties/responsibilities:  
• Experience leading innovation initiatives, which could include product development, manufacturing relocation, cost improvement, technology validation and process optimization.
• Demonstrated experience in Sweets confection process platforms including extrusion, starch moulding, sanding, and cooking.
• Ability to partner with Sensory and Consumer Insights to develop testing recommendations and interpret results for product optimization.
• Demonstrated knowledge in confection formulation and recipe development for licorice, gummies, hard candy, and other confections.
• Extensive experience in a sweets manufacturing setting with product trials, start ups and trouble shooting.
• Strong knowledge of various technical disciplines (Sensory, Research, Engineering, and Packaging)
• Knowledge of key steps in the development of capital projects, including commercialization, equipment selection, creation of product and process specification documents, equipment acquisition, commissioning and start-up of process equipment and systems, and troubleshooting.
• Understanding of the impact of the key processing parameters in the conversion of raw ingredient and in-process material to finished product and critical for the day-to-day operation of a line.
• Demonstrate influencing skills.
• Communications, decision-making skills, business acumen, and technical expertise.
• Demonstrated problem solving and evaluation capabilities
• Excellent troubleshooting skills.
• Excellent written and verbal communication and presentation skills
• Must be open to and comfortable with change.
• The candidate must be able to work independently, and as part of a team in a fast-paced, growth-oriented business.

Minimum Education and Experience Requirements:  

Education and Experience: PhD in Food Science, Chemical Engineering, or Biological Engineering with 4-6 years related experience, MS in Food Science, Chemical Engineering, or Biological Engineering, with 6-8 years related experience, or BS in Food Science, Chemical Engineering, or Biological Engineering with 8-10 years related experience. Experience in sweets, confections and CPG innovation is a plus. 

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