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BPW Lab
R&D Specialist
Career Insights for Food and Agricultural Scientist / Technologist
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Based on Florida data
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What they do
A Food and Agricultural Scientist or Technologist studies plants and animals used in food production. Researches topics related to improving quality and productivity in agriculture and livestock farming, or food science and nutrition. May specialize in applying food science to food product development.
$77,207 / year median in Florida
+15% projected growth
Job Description
Job Summary Results-driven R&D Specialist with experience in product development, testing, process optimization, and cross-functional collaboration. Skilled in conducting research, analyzing data, and translating findings into innovative solutions that support business objectives. Passionate about continuous improvement, quality standards, and bringing new ideas from concept to implementation. Responsibilities Lead research and development projects focused on developing new food and beverage formulations that align with market trends and consumer preferences. Conduct laboratory experiments, sensory evaluations, and microbiological testing to optimize product quality and safety. Ensure all products comply with FDA regulations, HACCP protocols, GFSI standards, HARPC requirements, and other regulatory/legal compliance standards in production. Collaborate cross-functionally with manufacturing, quality assurance, packaging, and marketing teams to facilitate seamless product development processes. Collect and analyze data related to formulation chemistry, process efficiency, and sensory attributes to inform decision-making. Perform root cause analysis for product issues, implement corrective actions, and drive continuous improvement initiatives. Develop detailed documentation for new products including formulations, process parameters, and quality control procedures. Experience Proven experience in food processing or food technology roles within the food and research industry. Strong laboratory experience with skills in microbiology, biochemistry, sensory evaluation, and analysis techniques. Demonstrated knowledge of regulatory standards such as FDA regulations, GFSI certification requirements, CGMP (Current Good Manufacturing Practices), HACCP principles, and HARPC (Hazard Analysis and Risk-Based Preventive Controls). Experience managing research projects from concept through commercialization with effective project management skills. Familiarity with food safety management systems, quality assurance practices, and quality systems implementation. Background in developing new product formulations using scientific research methods combined with culinary or food formulation chemistry expertise is highly desirable. Excellent communication skills for cross-functional collaboration and presenting technical findings clearly to diverse teams.