Our client is a privately owned, fast-growing
manufacturer of sauces, dressings and liquid condiments .
They have 40 years' experience making premium-quality, branded and
private-label products. They currently have a new opportunity for an
Assistant Food Scientist at their facility located in the Southeast.
for conducting research and developing ways to improve the quality of food
and beverages. Takes samples of food to determine nutritional and caloric
content. Communicates findings.
Use chemistry and other sciences to study the underlying principles of
Analyze nutritional content; and discover the caloric, fat content, and
nutritional values of certain food.
Discover new food sources.
Research ways to make processed foods safe and healthy.
Work alongside product developers to find better ways of selecting,
preserving, processing, packaging, and distributing food.
Use nanotechnology to develop sensors that can detect contaminants in food.
Enforce government regulations.
Inspect food processing areas to ensure they are sanitary and meet waste
Green-light food for production and distribution.
Use knowledge of chemistry, biochemistry, microbiology, and engineering to
convert grain, fruit, and vegetables into new food products.
Preserve food supply by assuring its flavor, color, texture, nutritional
quality, and safety.
Act as a troubleshooter in solving food-related problems.
Study the chemical changes that take place in stored or processed foods.
Research the effects of food additives.
Discover ways to process food so fewer nutrients are lost.
Brainstorm and create ways to feed growing world population.
Organizational skills and the ability to understand detailed information
Interpersonal skills to form effective working relationships with people at
Knowledge of a range of sciences and their applications to food
Good business, IT, analytical and numerical abilities
Being a confident independent worker
Meticulous attention to detail, particularly with regard to health, safety
Candidates will need to show evidence of the following: Bachelorís degree
in an appropriate subject is normally necessary, such as food
science/technology, food/chemical engineering, biochemistry, nutrition,
microbiology or chemistry. Possession of a food-related postgraduate
qualification can be beneficial, particularly for candidates without a
relevant first degree. Candidates possessing food industry work experience
are often at an advantage.
Ergonomic Risk Factors:
Ability to lift or move equipment/materials weighing up to 50 pounds, with
or without accommodation.Ability to work with
chemicals with varying degrees of toxicity.Ability
to work for extended periods at computer workstation, lab bench, etc.Ability and willingness to pick up and deliver
Company offers competitive compensation and benefits including vacation,
medical and dental plans, life insurance, profit sharing and a 401(k) plan.
All applicants for this position must be authorized to work in the United
States now and in the future without requiring sponsorship.
For additional information, please contact Susan Canarick, (954) 428-3888
- food industry work: 1 year