Job Number: 2561
Food. Purpose. You.
serve the world by making food people love. As one of the world’s leading
food companies, General Mills believes that food should make us better.
Food brings us joy and nourishes our lives, connecting us to each other and
the earth. General Mills operates in more than 100 countries and markets
more than 100 consumer brands, including Cheerios, Häagen-Dazs,
Nature Valley, Betty Crocker, Pillsbury, Old El Paso, Yoplait and more.
Headquartered in Minneapolis, General Mills had global net sales of US$17.6
billion during fiscal 2015.
We seek out the best
talent, then give them development resources,
support and the chance to lead something big. Choosing a career with
General Mills means joining a company where you can make a difference in
the lives of millions of people. There is tremendous opportunity here for
individuals who want to advance food through innovation and serve the
General Mills is
looking for a motivated individuals with product development skills to
support initiatives for our Meals platform supporting dry dinners and sides
(Helpers, Good Table, Potatoes, and Salads) and the the
Soup Business Unit (Progresso). This individual will work closely with
experienced colleagues to advance projects. This position is a great
opportunity for someone who wants to strengthen product development skills
& who likes to deliver immediate results. There also will be
opportunities to work with consumers and external partners.
- Laboratory/bench-top experimentation
- Interaction with suppliers and external partners
- Management of several different projects simultaneously
- Procurement and management of ingredients, specs, PSEs
- Communication and partnership with the technical team & business team
is a non-exempt position (eligible for overtime).
General Mills is not
offering relocation assistance for this position at this time.
High School Diploma required + 1 years of work experience
Strong technical and problem-solving skills
Experience with heat sterilization technologies including
retort, aseptic processing, and hot-fill-hold is a plus
Solid understanding of food science/ingredient functionality
and food safety
Culinary experience, or minimally, interest in developing
culinary skills for product development
Familiarity with basic analytical methods
Organizational & project management skills;
documentation of experiments and results
Partnership and communication skills with internal and
external partners and with cross-functional team members
Proficient in Excel, Word, ELN, PLM, Specs, PSEs
Ability to work both independently and in team settings
including work on project teams that involve a variety of other functions
Ability to take on a wide range of assignments
Bachelors degree in
Agriculture, Agriculture - Dairy/Food, Baking Science, Chemistry, Biology,
Communications, Dairy Science, Dietetics, Food Safety, Food Science, Food
Science and Industry, Food Science and Technology, Food Technology, Foods
and Nutrition, Home Economics, Nutrition, Quality Control, Science -
General, Science - Grain, Science - Technology, Statistics, or Sensory