3-5 years of product development in confections, specifically in chocolate, gummies, licorice, hard and soft candy.
Ability to support scale-up activities from bench-top development through commercial manufacturing.
Bachelors degree in Food Science, Confectionery Science, Culinary Science, Chemistry, Chemical Engineering, or related field.
Minimum 2-3 years of confectionery product development or applications experience.
Knowledge of chocolate processing, tempering, viscosity management.
Frequent sitting and standing
Some lifting of 20-30 pounds
Requires color perception
Requires comfort with exposure to the big 9 allergens.