1st Major Area of Responsibility – Sales, Marketing, and
• 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
• 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
• 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
• 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
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
• Implements and executes scientific application
projects in collaboration with customers, sales, marketing, or a larger
o Utilize scientific methods to evaluate hypotheses,
execute experiments/trials and generate accurate data.
o Coordinate interdepartmental activities and research
• 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
• Collaborate with customers to set-up, run and
evaluate trials to accomplish established objectives.
4th Area of Responsibility – Evaluation,
Analysis, and Communication
• 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
• 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
• 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
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
• 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