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Food Technologist
El Monterey - Dinuba, CA




This position is responsible for development and commercialization of new products; reformulation of products to improve quality characteristics, processing efficiencies or ingredient cost; for testing alternate ingredient vendors; for deigning specifications and standards; and maintaining accurate lab records. This position must handle multiple projects demands and deadlines, organizing workload while maintaining accurate, detailed documentation of tasks and results.

Develop, maintain and achieve product development plans and timelines, including key tasks and milestones to meet project deliverables.

Develop bench top prototypes that meet product concept parameters.

Plan and execute experiments, including analyzing and summarizing results.

Plan and implement consumer tests in conjunction with Consumer Research Manager and marketing.

Plan, monitor and document plant trials and initial plant runs for successful commercialization of new products.

Reformulate products or processes for product improvement, cost reduction or manufacturing efficiency improvements.

Qualify new supplies through evaluation of raw materials to ensure compliance with ingredient specification and finished product quality.

Identify and implement product optimization opportunities to reduce cost and conduct sensory testing.

Work with customers as needed in new product development and reformulations.

Conduct competitive product evaluation and maintain competitive product databases as required.

Maintain awareness of current trends in consumer taste preferences and nutrition.

Keep accurate records of lab work, documentation of ingredients used, formulation modifications.

Maintain knowledge, understanding and adhere to safety policies, USDA, GMP’s, QA, HACCP, Sanitation rules and regulations, and company policies.

Regular and dependable attendance and punctuality is an essential function of this position.

Perform all other duties as assigned.

B.S. or M.S. degree in Food Science and one to three years’ experience in the food industry or equivalent combination of education and experience.

Basic understanding of ingredient functionality/interactions and sensory evaluation techniques.

Ability to manage multiple tasks and projects; manage to established deadlines.

Strong organizational skills and ability to perform with minimal supervision.

Strong communication skills with the ability to communicate clearly with all levels of personnel trough verbal, written and electronic modes.

Strong project management skills with the ability to manage multiple projects concurrently

and prioritize.

An adept critical thinker with excellent problem solving skills.

Ability to holistically analyze opportunities and risk and formulate well-reasoned recommendations

for the business.




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