Food Technologist II - Buffalo, NY
The Food Technologist II plans and organizes routine and non-routine research and development activities concerned with the chemical, biological and/or physical nature of food in order to evaluate and improve the quality of existing products and related processes and to develop new products and processes. Accountabilities require the ability to successfully partner with others cross-functionally. Work gets done through Speed to Market (STM) or standardized business processes.
New Product Development/Product Improvements/Cost reductions (55%)
∑ Prepares prototype and line extension products using research lab, pilot lab, manufacturing facilities and equipment, as required. Typical project assignments involve small product line extensions and iterative new products (e.g. modifying a customized product formula to create a new product).
∑ Plans, organizes and completes projects of modest scope or are a segment of a larger project. Selects and/or develops appropriate methods for conducting projects and assists in designing experiments.
∑ Interfaces frequently with various internal departments (i.e. Marketing, Purchasing, Engineering) and customers in accomplishing project milestones.
∑ Selects and evaluates raw materials for experiments
∑ Sets-up, operates and maintains research lab equipment.
∑ Works with outside labs, universities, ingredient suppliers and lab equipment vendors as needed by project activity
∑ Designs and conducts complex shelf life and storage studies, including product and package performance under various conditions and makes recommendations for appropriate adjustments in product and/or package as required.
∑ Designs and conducts storage studies, including product and package performance under various conditions
∑ Performs complex measurements and statistical analysis.
Technical Support (35%)
∑ Presents results of complex experiments and recommendations to various groups, both internally and externally.
∑ Orders materials for producing and evaluating complex prototypes
∑ Develops solutions to a variety of technical problems of moderate scope and complexity by applying extensive technical knowledge and experience.
∑ Maintains accurate, up to date records, laboratory notebooks and computer database
∑ Prepare and document all plant validation trials according to department protocol.
∑ Ensures the work environment is sanitary, safe, and orderly.
∑ Maintains a sanitary, safe and orderly work environment
∑ Bachelorís Degree in Food Science, Food Engineering or related field with 2+ years related experience in food preparation/food industry
∑ M.S.in Food Science, Food Engineering, or related field with 1+ year job related experience in food preparation/food industry
∑ Knowledge of advanced mathematics (i.e. statistics) and their practical application
∑ Broad understanding of food science (e.g. biochemistry, microbiology, nutrition, etc.) acquired through both lecture and laboratory work
∑ Ability to apply technical standards, principles, theories, concepts and techniques
∑ Solid verbal and written communication skills
∑ Demonstrated ability to work in a fast paced environment
∑ Lift up to 50 lbs.
∑ Stand for 6 or more hours during the work day
∑ Ability to compare and distinguish differences in ingredients, materials, etc. through taste, smell, touch and visual inspection
∑ Manual dexterity required to operate various equipment such as scales, balances, etc.
Buffalo, New York, United States
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