POSITION DESCRIPTION
Date: July 2015
Ref: 12645
POSITION:
Development Engineer (Food & Ingredient Processing)
GROUP:
Bioresources Engineering & Chemistry (BEC)
PORTFOLIO:
Food Innovation
RESPONSIBLE TO:
Team Leader, Food Solutions
LOCATION:
Palmerston North
KEY RELATIONSHIPS:
Internal
Science Group Leader, Bioresources Engineering & Chemistry
General Manager of Science, Food Innovation
Portfolio Manager, Food Innovation
Science Group Leaders, Food Innovation Portfolio
Business Managers
Finance/Human Resources/Legal/ IT
Research staff in the science group and portfolio
External
Customers and other commercial partners, including consultants and
equipment suppliers
Bioresource Processing Alliance (BPA)
MBIE
External researchers, both national and international – e.g. Food HQ,
Massey University, NZ university engineering schools
Purpose of the Position

Contribute to and lead the development of food and ingredient process engineering projects within
the Food Solutions team and the BEC science group.

Be pro-active in the ongoing creation and maintenance of a dynamic portfolio of funded research
and development projects with commercial partners and through BEC and other PFR science
groups.

Ensure project teams and capital resources are used and managed effectively to meet quality and
output targets.
Development Engineer – Food & Ingredients Processing PD – June 2015
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
Develop collaborative and collegial team relationships with internal parties and external parties
(e.g. Massey University and Food HQ) to deliver the best research and development outcomes for
our customers.

Develop and maintain relevant, high quality relationships with customers and collaborators,
especially in the field of process engineering.
Accountabilities
Background
The Bioresources Engineering & Chemistry science group (BEC) develops innovative ingredients,
products and technologies from research into food and other bio-based materials and our researchers
are based in Lincoln, Palmerston North and Auckland. The Food Solutions team within BEC focusses
on food and ingredient development and also is responsible for a nationally-significant food
composition database. The team’s food and ingredient development research ranges from lab-scale
scoping research, pilot plant process development and concept product development through to
commercial-scale developments for PFR’s customers.
Accountabilities
Success will be measured by the following indicators:

Projects and milestones are delivered to contract and full customer satisfaction is achieved.

Outputs (quality reports, papers, patents and products) are achieved in line with PFR strategy and
customers’ contracts

Outputs (process and instrumentation diagrams, flow diagrams, and costings) necessary for scale
up from pilot to commercial are achieved in line with customers’ requirements.

Effective processes for project management are in place, including budget management.

Project and funding opportunities are sought and secured for the team, and developed in
collaboration with the Business Managers, Team Leader and Science Group Leader.

Co-operation and trust are developed with relevant collaborators and customers internally and
externally.
Science Quality and Delivery

Plan and co-ordinate applied research and development projects in consultation with the Team
Leader and key researchers to ensure timely, efficient and cost-effective delivery of project
outputs.

Advise the Team Leader, Science Group Leader, Business and IP Managers about potential IP
opportunities and commercialisation pathways for science and technology outputs.

Prepare high quality reports for customers and papers for journal publication where appropriate.
Development Engineer – Food & Ingredients Processing PD – June 2015
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Collaboration and Customers

Develop and maintain access to the FoodPILOT research pilot plant at Massey University and the
FoodBowl industrial-scale pilot plant in Auckland.

Develop strong linkages with New Zealand research groups in complementary research fields.

Develop and enhance offshore applied research linkages and collaborations where appropriate.

Interact effectively and positively with the NZ and international food industry customers.

In conjunction with Business Managers and Team Leader, ensure customer contracting and
reporting is handled professionally and contracted outputs are completed and delivered to our
customers’ satisfaction and within the business needs of PFR.
Health and Safety

Enact best practice in health and safety and compliance with regulatory procedures.

Ensure compliance with company policies, procedures and practices and Codes of Practice.
Person Specification
Professional Knowledge and Skills

A relevant postgraduate qualification, preferably MSc or PhD or equivalent experience, and
experience in food and ingredient process engineering. Expertise in operating unit processes, and
integration of these into an overall production system for the delivery of research and/or
commercial goals.

Track record in delivering project goals to the satisfaction of customers.

Demonstrated success in applied scientific research, technology development, technology
transfer, or the application of complex specialist expertise. Problems require a high degree of
creative thinking that can be translated into applicable solutions for industry.

Demonstrated track record in leading and completing research projects that make a significant
contribution to team science outputs and attract funding.

Has a proven track record in demonstrating and applying comprehensive knowledge over a broad
range of food and ingredient process engineering projects.

Demonstrated competence in initiating, managing and completing projects.

Demonstrated competence in building relationships with key food industry partners and scientific
collaborators.
Development Engineer – Food & Ingredients Processing PD – June 2015
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Professional Behaviours
The holder of this position is expected to consistently demonstrate the behaviours described in the
Plant & Food Research Leadership Framework. These include:
 Personal Characteristics, which means: being generous, having courage, showing humility, being
self aware, trustworthy and positive
 Personal Capability, which means: demonstrating personal expertise, problem solving, being
innovative or managing innovation, having business acumen, and professional development
 Focus On Results, which means: taking responsibility for results, organising and setting standards
 Interpersonal, which means: communication, collaborating with others, building relationships,
inspiring and developing people.
 Leading Change, which means: having a strategic perspective or a sense of the “bigger picture”,
championing or participating in change, and connecting to the outside world, or bringing in fresh
ideas.
Measures of Performance
An annual review of performance will be conducted by the Team Leader, Food Solutions, and Science
Group Leader, Bioresources Engineering & Chemistry.
Success in this role will be measured by:
 Demonstrated performance against the accountabilities listed above
 Ability to operate within recognised safety standards to ensure personal and team safety.
Development Engineer – Food & Ingredients Processing PD – June 2015
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