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Food Applications Scientist - Ingredients

Hilmar, CA

Hilmar Ingredients Applications

Job Summary

Conduct applications research on current and newly developed products (milk powders) in order to support sales, marketing, and research efforts. In addition, provide technical training to internal and external customers through communication and demonstration of research data, results and conclusions.

Education

B.S. Food Science or related field. (Minimum)

Experience

  • B.S. with 5 years’ experience
  • M.S. with 2 years related field
  • Milk Powder and protein technical experience strongly recommended

Competencies

  • Conduct, coordinate and manage application project requests relating to applications of Hilmar Ingredients (milk powders) in nutritional products and functional foods and similar market segments including definition of objectives, conducting research, documentation and communication of results and conclusions. May include other Hilmar Ingredients products such as whey proteins and lactose.
  • Support of global sales efforts through timely completion of projects and conclusions.
  • Conduct testing and analysis of current and newly developed products (milk powders) to determine functional, nutritional and/or organoleptic properties and performance in finished applications.
  • Provide technical guidance to management, sales, and other departments relating the use and performance in finished applications.
  • Develop and maintain an understanding of commercial, trade and regulatory issues pertaining to the marketing and use of food ingredients (primarily milk powders) in key countries.
  • Preparation of product demonstrations and assistance at tradeshows, distributor and customer locations.
  • Occasional travel to promote Hilmar products and technologies.
  • Computer Proficient
  • English skills must be proficient to understand, read, write and speak English
  • Promote Company Culture

Technical Knowledge Requirements

  • Attend conferences and seminars to learn about current developments in research of food ingredients and applied sciences.
  • Develop strong awareness of food regulations and guidelines for accurate representation of application formulas.
  • Maintain current knowledge of industry trends and technologies through trade journals and professional organizations and affiliations.
  • Understanding of statistical analysis and implementation.
  • Technical knowledge of the functionality and chemistry of Hilmar ingredients and other key ingredients used in the development of food systems including, dairy, nutrition, bakery, meat, and savory.
  • Ability to effectively communicate with management, research staff, sales and marketing and other departments as well as with customers and other business contacts.
  • Ability to manage and maintain confidential information including R&D projects, sales contacts, financial information, and confidential and proprietary formulations.
  • Ability to apply technical knowledge to troubleshoot difficulties in various customer applications.

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