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Requisition Number



Applied Tech Food Scientist II

Job Family

Custom Ingredients

Job Status



Lomira - Technology Center






M-F 8am-4:30pm


Competitive Compensation Package


1st Major Area of Responsibility – Sales, Marketing, and Research Support
(Key Duties)
• Leads and develops scientific-based demonstrations, applications, and sales tools that communicate the value of GCI ingredients through easily understandable principles of culinary arts and food science. Scope includes time-sensitive customer focused projects, sales tools, and R&D ingredient support.
• Leads application support for planning, execution and attendance at industry events/trade shows, such as Annual IFT, Local IFT, RCA, etc.
• Responsible for internal management of sampling program, inventory of products and supplies to ship samples in a timely manner; organization and documentations of samples and supplies to keep lab area and sample area maintained.
• Considerable responsibility for customer satisfaction.
• Uses professional concepts and procedures to solve a wide range of difficult application problems.
• Responsibility for assets and quality and related projects that are critical to corporate strategies and image.
• Considerable responsibility for customer relations and external R&D support; moderate responsibility for product quality and equipment.
2nd Major Area of Responsibility– Application Project Design and Development; Scientific Leadership
(Key Duties)
• Initiates, leads, and designs scientific-based application projects in collaboration with customers, sales and marketing, or a larger research team.
o Develop and/or refine prototype formulations for presentations and demonstrations to customers.
o Develop and/or refine projects to accomplish strategic organizational, product, service, and/or customer focused goals and objectives.
• Investigates the feasibility of applying a variety of scientific principles and concepts to potential applications, e.g., ingredient functionality and processing.
o Participate and contribute to group “ideation” sessions with other researchers to solve technical issues or with other departments to generate new product and/or process ideas.
o Collaborate to determine technical targets and develop assessment of potential success.
• Contributes to industry applied scientific literature and conference by reading current technical, trade and scientific journals, and attending vendor seminars on new equipment and formulations methods pertinent to strategic organizational company objectives.
o Review new methods and equipment; advise said items for application to meet research and testing needs.
o Projects require extensive knowledge of state-of-the-art principles and theories in area of culinary arts and food science.
o Contributes to the development of principles and concepts new to the organization.
o Demonstrates acute technical proficiency, scientific creativity, and leadership with independent thought.

3rd Major Area of Responsibility – Experiment or Trial Planning and Execution
(Key Duties)
• Implements and executes scientific application projects in collaboration with customers, sales, marketing, or a larger research team.
o Utilize scientific methods to evaluate hypotheses, execute experiments/trials and generate accurate data.
o Coordinate interdepartmental activities and research efforts.
• Complete test/experiment preparations including experimental plan design, raw material acquisition, equipment and personnel scheduling, data collection and analytical spreadsheet design, contingency planning, etc.
• Conduct experiments or trials, including equipment set up/cleanup, experimental plan execution and data gathering and compilation.
• Collaborate with customers to set-up, run and evaluate trials to accomplish established objectives.
4th Area of Responsibility – Evaluation, Analysis, and Communication
(Key Duties)
• Conduct a critical evaluation and analysis of all assigned applied technology projects.
o Conduct testing as required, based on experimental goals, e.g. sensory, processing ability, shelf-life, and functional.
o Utilize mathematical, statistical, or financial methods to gain new insights or achieve “breakthrough discoveries” that advance organizational sales goals and interests.
o Search for new ingredient or processing applications, and create opportunities to build sustainable competitive advantage.
• Analyze the potential for commercial application and financial benefit to the organization in collaboration with other departments.
• Compile and communicate comprehensive data summaries, reports and papers to accurately document work and activity.
• Perform other duties and responsibilities as requested or required.


• Bachelor’s degree in Food Science or related field required. Master’s degree preferred. PhD degree will also be considered.
• Certified Culinary Scientist or equivalent training or experience desired.

• Bachelor’s degree with four (4) or more years of experience in food product development, preferably with dairy or functional ingredients, or ingredient application; or
• A Master’s degree with two (2) or more years of experience in food product development, preferably with dairy or functional ingredients, or ingredient application; or
• A PhD degree in a related field.
• Active participation in outside scientific industry organizations.

Job Skills Requirements
• In-depth scientific skills and knowledge (microbiology, chemistry, statistics, biology, sensory science, food science, dairy science, biochemistry)
• Effective and demonstrated customer relation skillset
• Effective writing, presentation, interpersonal and communication skills
• Ability to read, analyze, and interpret scientific and technical journals, financial reports, and legal documents
• Proficient in Microsoft Office Suite

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