Associate Manager, Global Technical Product Development

Since 1935, GNC has been a global leader in health and wellness innovation, inspiring people to achieve their goals with a trusted and dynamic range of products. As #TeamGNC, we prioritize our consumers, constantly collaborating and developing new ideas to deliver cutting-edge solutions. Our team is passionate about driving change and turning aspirations into actions. We believe that good health is the greatest gift, and there's nothing more rewarding than helping others achieve it. Join us in empowering others to Live Well!

At GNC we embrace a “Live Well” philosophy, fostering a dynamic environment where innovation meets passion.  Whether someone is an athlete or just starting to focus on their health, we want to deliver the cutting-edge products they deserve. We are looking for an individual who is excited and eager to play a pivotal role in driving excellence in the health and wellness industry. This position offers the opportunity to engage in a collaborative environment where you will make a personal impact every day.

The Associate Manger of Technical Product Development will work closely with technical management to support product development technical processes, projects, and team members to ensure desired product specifications and consumer experience are achieved for GNC’s private branded products.

This position is responsible for leading the sensory program which includes coordinating and scheduling internal taste tests, determining the appropriate sensory tests, maintaining the test kitchen, organizing samples and benchmarks, setting up/cleaning up all sensory taste panels, collecting and summarizing test results/data into an organized report, and providing feedback to panel participants, technical management and, jointly with the project managers, back to the suppliers. Additionally, this position will also provide formulation support to the suppliers to overcome solubility, dispersion, color, flavor and aroma challenges.

This individual will collaborate and work across product development (domestic and international), product design, quality control, packaging, brand, and business units. External collaboration will include manufacturer and raw material supplier partnerships related to product development activities.

Sensory & Consumer Experience

• →Coordinate and execute all product development activities to assess the sensory profile for new and existing ingredients and products.
• →Determine the appropriate test methods and organize, schedule, and execute all sensory taste panels to efficiently evaluate and approve new and/or improved ingredients and products.
• →Work within sensory software to create sensory tests and gather test data. Analyze and summarize test data and provide suggestions for product changes and/or product approval based on the review and analysis. 
• →Grow the sensory program by assessing and qualifying new groups of participants, new test methods and questionnaires, sampling programs for leadership teams, etc.
• →Identify any issues or concerns regarding product requirements, ingredients, timing, etc. that could jeopardize product launch and delay product timelines.
• →Ensure proper sample/ benchmark preparation and retention protocols for all product samples, raw materials, benchmark/reference products, and finished products.
• →Establish criteria for sensory aspects for newly approved products and perform the organoleptic review for all first production products. 
• →Grow the sensory training program for internal GNC employees through partnership with key flavor suppliers. 
• →Organize and support all flavor house visits and working sessions in the test kitchen. 
• →Provide critical feedback to contract manufacturers / food technologists for next steps.

Test Kitchen

• →Responsible for ordering and organizing all product samples, including benchmark, references, and manufacturer product samples.
• →Ensure the test kitchen is properly stocked with supplies to support taste tests, presentations, and benchmark reviews. Maintain in-code inventory of all products and conduct quarterly clean-outs and replacement of inventory in the test kitchen storage area.
• →Categorize, prepare, present, and clean-up all samples for sensory taste tests, management presentations, group tours, and supplier visits.  

Product and Project Management

• →Lead product development technical activities (self-managed and team-managed) and report on project status, scope, challenges, and risks regarding product requirements/specifications and launch timing.
• →Partner with PD project managers to ensure project is meeting all requirements (timelines, costing and product claims/features and sensory requirements).
• →Actively participate in troubleshooting with internal and external R&D teams to resolve feasibility, sensory, or other technical challenges.
• →Partner with Product Design team in early-stage evaluation of ingredients and potential formulation options.
• →Review and develop (where necessary) facts panels for food and dietary supplements to ensure they are meeting labeling requirements based on the Code of Federal Regulations.
• →Review artwork to ensure accuracy for technical aspects (e.g. facts panel and other copy/callouts specifying amounts or features pertaining to ingredient levels or allergens).
• →Manage process and uphold ongoing quality related partnerships. (e.g. banned substance testing)

Documentation & Formulation

• →Support the Project Managers in requesting, reviewing, categorizing, and submitting all supporting documentation for new and reformulated product launches, including but not limited to, raw material documentation, product test results, product facts panels & scripts, and product formulations.
• →Identify and clarify customer requirements, establish target product profiles, and verify product performance. Work closely with Project Managers to ensure projects stay within requested concept, costing and launch timing.
• →Maintain accurate records (electronic and paper) of project details and reports.
• →Provide regular updates to cross functional teams in a concise format to include status, challenges, issue resolution and ensure success of the programs.

Process Improvement

• →Analyze practices, processes, and documentation for, but not limited to, sensory evaluation, facts panel creation/review, formulation feasibility analysis, quality control testing and troubleshooting of technical challenges. 
• →Additional duties as assigned.

• →Responsible for supervising multiple projects.
• →This job has the opportunity for supervisory responsibilities.

• Hybrid work environment, 3 days in-person attendance (Pittsburgh, PA) in addition to ability to work remotely.
• Regularly required to stand; walk; sit; use hands or fingers to handle or feel; reach with hands and arms; stoop, kneel, crouch, or crawl; and talk or hear.
• Regularly/Occasionally lift and/or move up to 50 pounds.
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
• The noise level in the work environment is usually low/moderate.

* Reasonable accommodations may be made to enable individuals to perform the essential functions.

• Bachelor’s Degree in Food Science, Sensory Science, Chemistry, Biochemistry, Biology, Human Physiology, Pharmacology, Medicine, Nutrition or related field; or an equivalent combination of education and experience sufficient to successfully perform the key accountabilities of the job required
• 1-3+ years’ experience in R&D, Product Development or Sensory Science in a technical role
• 1-3+ years of previous raw materials/ ingredients, quality assurance, and regulatory experience preferred.
• Ability to taste and screen various products and ingredients for flavor and sensory evaluation without dietary limitations preferred. No food allergies, food aversions or food restrictions.
• High degree of proficiency MS Office Suite, Outlook & Internet applications. Experience with Red Jade preferred. 
• Strong analytical, prioritizing, interpersonal, problem-solving, presentation, budgeting, project management (from conception to completion), & planning skills
• Strong verbal and written communication skills (including analysis, interpretation, & reasoning)
• Solid understanding and application of mathematical concepts
• Ability to develop and maintain collaborative relationships with peers and colleagues across the organization, as well as, internal and external clients.
• Ability to work well autonomously and within a team in a fast-paced and deadline-oriented environment.
• Ability to work with and influence peers and senior management.
• Self-motivated with critical attention to detail, deadlines, and reporting
• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
• Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
• Ability to read, write, and comprehend simple instructions, short correspondence, and memos.
• Ability to work overtime as necessary.

General Nutrition Centers International is an Equal Opportunity Employer