R&D Scientist II Job at Michael
Foods, Inc. in Minneapolis, MN
Michael Foods, Inc.
Starting Salary Range:
to 7 years
Required Security Clearance:
Business Ops - Research/Development
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
- 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
- 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