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R&D Scientist II Job at Michael Foods, Inc. in Minneapolis, MN

 

 

 


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Position:

R&D Scientist II

Company:

Michael Foods, Inc.

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Job Location(s):

Minneapolis, MN

Start Date:

ASAP

 

Employment Term:

Regular

Employment Type:

Full Time

Starting Salary Range:

Not Provided

 

Required Education:

Bachelor's Degree

Required Experience:

3 to 7 years

Required Security Clearance:

None

Related Categories:

Business Ops - Research/Development

Position Description

POSITION SUMMARY:
Under limited direction, the Scientist II is responsible for understanding customer/consumer requirements, food science, and production processes - translating that knowledge into new and improved products.  This position is expected to lead and participate in cross-functional project teams and is the champion of design quality.  The Scientist II is also involved in improving the quality of existing products, reducing costs, and maximizing the return to the shareholders. 
 
DUTIES AND RESPONSIBILITIES:          

  • Development of products through designing, planning and execution of experiments for bench top, pilot plant and full scale plant trials.
  • Ensure that basic scientific knowledge of raw materials and their interactions, in combination with consumer insight, is incorporated into new product designs. 
  • Collaborate with R&D groups, quality, manufacturing, purchasing, marketing and external suppliers.
  • Conceptualize new product ideas and translate into prototypes.
  • Effectively troubleshoot development or manufacturing issues utilizing knowledge of existing formulas and their interactions with manufacturing processes.
  • Lead margin improvement and cost savings projects.
  • Conduct shelf-life, sensory, product performance, and quality attribute testing as part of the product development process.
  • Understand and ensure all labeling criteria meet the legal requirements for nutritional and ingredient declaration for finished products with minimal review by senior team members.
  • Apply effective analysis skills to interpret data, evaluate options and determine next steps with guidance from senior team members as needed.
  • Complete projects within required timelines and specifications as directed by manager.
  • Provide written project summaries, technical reports and recommendations to management.
  • Maintain accurate and appropriate documentation to support costing, labeling, scale-up and production of new and existing products.

 
SKILLS AND ABILITIES: 
 

  • Bachelor's degree in Food Science, Culinology or other related technical field, with minimum 3-7 years’ experience.
  • Strong working knowledge of food science, health and nutrition, and food manufacturing processes.
  • Strong teamwork and problem solving skills.
  • Advanced PC skills:  Word, Excel, PowerPoint.  Experience with SAP, statistical software desired.
  • Excellent written and verbal communication, conflict resolution and interpersonal skills.
  • Strong project planning and management skills, ability to lead teams effectively.
  • Ability to prioritize and perform multi-functional tasks simultaneously.
  • Highly motivated individual with ability to work in a fast paced environment.
  • Ability to travel 30-50% is required.

 

 

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