Process Development Engineer
Location: Buffalo, NY. 
Contract length: 4 months
Schedule: 40 hrs/week
Schedule: Onsite
Pay:  $55/hr - $60/hr, (DOE)

The Process Development Engineer will operate within the Global Toppings, Creams, and Culinary Solutions Center of Excellence (TCCS COE), as part of the Research, Innovation, and Compliance (RIC) team. Role involves process and product innovation, renovation, optimization, and cost savings across assigned product categories. The Engineer will support new product development, network standardization, and plant engineering optimization by researching, designing, developing, managing, and executing innovations in both individual equipment and complete process systems.

Job Responsibilities: 

• Technology Development and Deployment
  • Supports existing team through applying engineering methods and practices to problem solving and project execution.
  • Applies existing and emerging engineering/scientific knowledge to solve problems independently.
  • Engages with internal and external centers of expertise, including equipment vendors, patent/literature searches, and open innovation platforms.
  • Evaluates and integrates input from vendors, consultants, design groups, engineering teams, and packaging suppliers to identify potential solutions.
• Communication & Influence
  • Provides technical support to cross-functional teams including Marketing, Sales, Manufacturing, and external customers.
  • Delivers presentations on new and existing products to category leadership and stakeholders.
  • Offers technical leadership and contributes significantly to both product and process development initiatives.
• Business Acumen
  • Builds strong relationships with internal customers and stakeholders.
  • Develops and renovates solutions that meet financial objectives and improve profitability.
• Strategic Thinking
  • Aligns project work with broader business strategy and understands the roles impact on organizational goals.
  • Serves as support engineer for current and future product and process related projects.

• Required Qualifications
  • Bachelors degree in Food Engineering, Chemical Engineering, or Mechanical Engineering, or a related field, preferably with 5 years of industrial/applied research experience.
  • [ Masters or Ph.D. will be considered, but not a requirement for the role.]
  • Demonstration of accomplishment in product/process development or experimental design.
  • Demonstrated experience in identifying and/or specifying equipment suitable for use in the production of FMCG products.
  • Demonstrated experience in working directly with manufacturing facilities, and supporting with any production related issues.
• Preferred Experience
  • Engineering experience with dairy/non-dairy products and/or emulsion technology.
  • Experience in process optimization and operational efficiency
  • Strong research skills, including setting up design of experiments utilizing bench or pilot equipment and performing research individually or as part of a broader team.
• PHYSICAL REQUIREMENTS:
  • Expected to conduct experiments in laboratory, test kitchen, pilot plant, and production facility environments.
  • Follow company associate and product safety procedures.
  • Occasionally lift up to 50 lbs.
  • Stand and/or sit for extended periods.
  • Distinguish differences in ingredients and materials through taste, smell, touch, and visual inspection.
  • Occasionally work extended hours in environments with noise, odors, and high temperature and humidity.
  • Attend global video meetings outside standard work hours, including evenings and early mornings as needed.
  • Physical dexterity required to operate equipment such as scales and balances.
  • Ability to communicate effectively both verbally and in writing.