Applications Scientist - Ingredients
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.
Food Science or related field. (Minimum)
- B.S. with 5 years’ experience
- M.S. with 2 years related field
- Milk Powder and protein
technical experience strongly recommended
- 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
- Preparation of product
demonstrations and assistance at tradeshows, distributor and customer
- 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
- Develop strong awareness of
food regulations and guidelines for accurate representation of
- 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.