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Associate Food Scientist - Florence, KY






At The Schwan Food Company, we are driven to bring our customers delicious foods and reliable services. That's how we grew from a "one-man-and-a-truck" delivery business in rural Minnesota to a multibillion-dollar private company with thousands of team members nationwide. Our commitment to delicious foods shows in all we do, from careful ingredient selection and quality food making to delivering a great experience wherever you shop and eat.

The foods we make reach customers in many ways. We deliver directly to our customer's homes through our popular food-delivery business, offer well-known retail brands such as Red Baron®, Freschetta®, and Tony's® pizzas, Pagoda® snacks and appetizers, and Mrs. Smith's® and Edwards®desserts, and bring innovative food solutions to our customers in the food-service industry. To learn more, visit us at

This position under direct supervision is responsible for leading small product development projects and teams as assigned. The incumbent works under the guidance of project leaders to develop basic formulas processing procedures and specifications for new products product enhancement and cost reduction products to meet project parameters and business unit strategies.

Uses chemistry microbiology engineering and other sciences to study the principles underlying the processing and deterioration of foods; analyze food content; discover new food sources; research ways to make processed foods safe palatable and healthful; and apply food science knowledge to determine best ways to process package preserve store and distribute food.

Assists in providing technical solutions to production issues as it relates to ingredient formulas processing procedures and specifications to ensure continuous production of existing products and maintain product quality and safety.

Assists in the development of experimental formulas processing procedures and specifications for raw ingredients subassemblies and finished products for simple new product product improvement and cost reduction that meet project parameters of established pricing marketing goals food regulations and operation feasibility.

Organizes and manages basic test runs to validate or modify experimental formulas and processing procedures to develop final specifications and ensure reproducibility for the production of finished products and subassemblies.

Works with team members to ensure successful start-ups of new products product improvement cost reduction ingredient formula modifications or process changes.

Evaluates ingredients and processing techniques to identify and commercialize simple product improvement and cost reduction opportunities.

Assists in evaluating confirming acceptability updating specifications and implementing proposed ingredients for supplier optimization.

Documents various work according to established procedures and guidelines provides timely and effective oral and written communication and prepares reports to project team to ensure complete communication of project status progress issues solutions timeline and accountability.

Supports innovation by joining in the development of new ideas new products or new product platforms through ideation sessions and bench top experimentation.

Responsible to conduct yourself and ensure your subordinates (if applicable) conduct themselves in a manner consistent with company mission values code of ethics policies and other standards of conduct.


Education: Bachelor of Science degree (U.S. or foreign) or equivalent in Food Science Dairy Science Foods & Nutrition Studies Biological Sciences or related field or equivalent combination of education and/or product development experience.

Years of Related Experience: 0-3 years related experience

Knowledge/Skills/Abilities: Basic communication and interpersonal skills. PC skills including Microsoft Office Suite particularly Excel and Word. Basic knowledge of Algebra Geometry Physics Chemistry and Statistics. Basic knowledge and understanding of food ingredients food chemistry food processing and food functionality. Must be able to comprehend technical articles research papers or presentation. Must be able to apply technical knowledge learned. Basic ability to define problems collect data establish facts draw valid conclusions and offer solutions; ability to taste and ingest any type of food product currently under development. Preferred experience in Product Development

The employing subsidiaries of The Schwan Food Company are Equal Employment Opportunity Employers. All qualified applicants will receive consideration for employment without regard to disability, age, race, color, religion, gender, vet status, national origin or other protected class.


Business Unit: Schwan's Shared Services, LLCJob ID: 16003225


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