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Robertet Group · 1 day ago

Associate Director of Technology

Piscataway, NJ

Full-time

Onsite

Senior Level, Lead/Staff, Director/Executive

$113K/yr - $145K/yr

7+ years exp

Robertet Group is a world leader in natural products, dedicated to sustainability and innovation. The Associate Director of Technology will lead flavor technology programs, ensuring innovation and compliance while managing projects from conception through execution.

Consumer GoodsCosmeticsFood and Beverage

Responsibilities

Lead the flavor technology strategy and roadmap (platforms, processes) aligned to category growth priorities

Find, develop, and support outside/contract research groups on new technologies and ingredients appropriate for Robertet Flavors commercial and technical needs

Present to internal and external customers technical advances, flavoring systems, resulting from research and development projects

Manage projects from conception through execution, ensuring timely delivery and adherence to budget

Commitment to Robertet and SQF Safety and Quality Standards and continuous improvement of the quality management systems

Qualification

Chemical EngineeringFood ScienceLaboratory Project ManagementFood Processing PrinciplesRegulatory RequirementsProduct Development ProcessEnsures AccountabilityValues DifferencesSituational AdaptabilityFosters Improvement & InnovationCustomer FocusCommunicates Effectively

Required

BS in Chemical Engineering, Food Science or Chemistry

Preferred

7-10 years experience

Understanding laboratory project management, along with scale up and production transfer management

Demonstrates foundational knowledge of food processing principles and techniques

Familiarity with regulatory requirements and industry standards

Understands the end-to-end product development process

Effectively collaborates with customers in their production environments, providing guidance and training on the proper application of Robertet products

Ability to think strategically and drive innovation

Possesses a strong grasp of the interactions between flavors and food systems