Food Technologist

Summary of major duties:  

Project Leadership  

• Undertaking and executing product and process optimization projects of varying importance, complexity or scope.
• Undertaking and lead Innovation QDR . Supporting capital & non-capital QDR process within the timeline of project gate.
• Undertake projects as assigned and make suggestions for initiation of projects or their abandonment as experience allows.  Provide updates to project teams and management throughout the company that allows for timely decision making and the execution of testing as per schedule.
• Assume responsibility for participating in project design and methodology, problem solving through application of knowledge and original thinking. Identify, develop and validate product and process optimization projects through preparation of experimental formulations and process designs, and manufacturing trials.
• Participate in projects up to and including implementation, to include product and process support, training and process sustainability initiatives.

Project Leadership  

• Close collaboration with R&D, Regional Technical Solutions & Technical Assurance, Finance, QRC, Manufacturing and Marketing will be required. Under general direction, take initiative to secure from such resources for all pertinent advice, ideas, and information having a bearing upon a project.

Product and Process Optimization  

• Recommend process improvements within operations to provide the optimal solution for the given project. Working with R&D team on conforming initial process and product specifications, formulations, scope of work and schedule.
• Work with R&D team in conducting proof of principle testing to evaluate technical and financial feasibility for proposed solutions.  Review results of tests with others and recommend further testing and/or changes deemed necessary to formulation and manufacturing processes to assure process capacity and efficiency to meet the business plan.
• Prepare project reports, deduct significance of results and conclusions and make presentations of findings to Management as pertinent to complete assignments.
• Responsibilities include documentation of manufacturing feasibility trials and product sample generation, cost estimation techniques, system and project proposal development, supplier evaluations, coordination of implementation with manufacturing staff; process commissioning, and successful transition of deliverables to plant operating staff, including training and technical knowledge to assure sustainability of improvements.
• Provide project management services as required to deliver optimization projects including cost, schedule, and resource management.

Product and Process Technical Support  

• Support product and process improvement initiatives within Malaysia plant
• Utilize food science and process engineering principals, technical training and judgment to resolve product quality, process troubleshooting and optimization initiatives.
• Utilize root cause analysis and structured problem solving methodology to identify root cause, develop and implement solutions to projects.

Technology Application Evaluation  

• Utilize technical training and skills in the discovery and application of new or emerging technologies for Hershey process and product optimization initiatives to meet strategic growth and cost initiatives. • Assist Project Manager & R&D team in determining technical feasibility and economic justification for new technology applications.
• Coordinate the operation of plant, laboratory equipment or apparatus in the performance of tests or the implementation of improvements.                            

Process Management  

• Develop and maintain up to date knowledge related to processing technologies, equipment, and product formulas in a minimum of two technical areas related to chocolate, confectionery, candy or related snack foods.
• Develop knowledge and proficiency related to change management (Product Change Management, Quality Through Engagement, Product Excellence Program, Good Manufacturing Practices, Product and Process Specification Development, Recipe Development System, Product and Process Change Policy, Alternate Supplier Policy) from discovery through execution phase.  

Subject Matter Expert  

At this level, incumbent is considered to be a subject matter expert in two or more of the following areas: Technical Expertise in Chocolate, Innovation, Process Optmization,  Troubleshooting for any Operation / Quality issues related to prodct design & processes , etc.  

Would be expected to provide plant-wide leadership, project management, training, coaching, etc in the specified area of expertise.  

Continuous Improvement  Identifies continuous improvement opportunities and leads implementation through Cost Saving, Process Optimization and Process / product Design Issues.  Leads improvement teams and prepares/presents reports. 

Established PQS for new product development from R&D  

Global Leadership Behavior Manage and collaborate closely with peers and higher stakeholders on any issues / way forward for any improvement works  

Education:  

Bachelor's Degree in Food Science, Food Engineering, or Chemistry. 

Experience:  

Minimum of  5+ yrs of related experience.