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Food Science Technologist

Location:

Bakery Manufacturing, Harborgate Way, Torrance, CA

Job Code:

378

# of Openings:

1


Description

 

THE POSITION

This position will also carry out any projects and/or research related to the baking science of our existing products and/or new product development.  This includes raw material sourcing and approval, hands on creation and development of prototypes, including small batch testing in identifying formulations, sensory evaluation, product specifications, and documentation.  This role will work closely with other business functions including Production, Engineering, Quality Assurance, Supply Chain, Customer Service, Sales, and Marketing.   

PRINCIPAL ACCOUNTABILITIES

•    Executes the technical aspects of assigned new product projects that include label changes, formula changes, sourcing changes, and innovation.
•    Conduct market research on ingredient functionality and cost savings.
•    Works closely with our ingredient and packaging suppliers on the technical characteristics of our materials.
•    Development of prototypes for new product/concept exploration for evaluation.
•    Conducts small batch (benchtop) experiments and produce sample products.
•    Utilize bakery science knowledge to formulate and develop unique prototypes concepts utilizing both current and future equipment.
•    Provides assistance to Commercialization and Operations when transferring products or processes through the scale-up process
•    Oversees the participation in planning and scheduling of experiments and verifies data collection and conclusions.
•    Run all pilot batches as necessary for project requirements.
•    Support and educate production on new product plant introduction/start-ups while maintaining product quality within specification.
•    Supports Production in process troubleshooting when product quality issues arise, discuss and explain events across all manufacturing teams within the organization, and catalogs troubleshooting events for updating training curriculum and/or future reference. 
•    Serves as a critical thinker to the Production and Quality Control to troubleshoot product quality issues and set preventative measures to keep issues from reoccurring. 
•    Supervised advice on processing and packaging improvements.
•    Executes Continuous Improvement Projects that include any new equipment that will affect the quality and performance of the product.  
•    Makes recommendations for projects and experimental plans to support continuous improvements in our dough systems and finished goods product quality.
•    Developing standards of quality checks and evaluations using scientific testing methods.
•    Develops, executes, and documents experiments designed to prove hypothesis of our products and equipment.
•    Serves as a subject matter expert for all product related formulations, process, and product applications.
•    Provides training, insight, and feedback to plant operations for product formula or quality issues.
•    Participates in sensory training and evaluation to help ensure the highest quality of our products

QUALIFICATIONS

•    Master’s Degree – Preferably Food Science
•    Must have 5-10 years in equivalent position.
•    Food and Beverage Manufacturing –Baking preferred.
•    Hands on prototype development.
•    Skills / Specialty – New Product Development, Project Management
•    Knowledge of physical properties and chemical composition of food and ingredients.
•    Knowledge of extensive areas of food science and technology, marketed food product types and experimental procedures.
•    Fundamental understanding of applied statistical analysis.
•    Ability to follow and enforce company policies and processes.
•    Ability to develop positive and collaborative relationships throughout the organization.
•    Ability to think critically and apply learning to creating solutions.
•    Can conform to shifting priorities, demands, and timelines through analytical and problem-solving capabilities.


Note: This Position Description indicates the critical features of the role as they are presently envisioned.  They are subject to change at any time due to business conditions or other reasons.  The incumbent may be asked to perform other duties as required. 

 

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