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Food Scientist

Job ID


Job Location

US-MD-Owings Mills

Job Category

Scientific Research


Regular Full-Time



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This position is responsible for using their creativity and expertise in developing formulas, processing procedures, and specifications for new and reformulated products. This position also serves as a technical resource for product nutrition and processing related issues. This individual is responsible for the development of products. They are responsible as a technical resource by making recommendations and providing guidance to many areas within the organization, such as manufacturing, procurement, and quality.



  • Develop new products from concept to commercialization
  • Identify and evaluate materials for alternates and potential cost savings options
  • Assist with the sourcing and evaluation of co-packers
  • Conduct Shelf life studies on products
  • Reformulate existing products for product improvements or based on cost savings opportunities
  • Function as a technical resource for various departments
  • Provide process direction and recommendations to manufacturing for new and existing products
  • Lead cross departmental meetings related to the production of formulated products


  • 3-5 years of experience
  • Bachelors of Science degree in Food Science, Nutrition or Chemistry
  • Strong knowledge of food science, health and nutrition, food manufacturing processes, quality assurance principles, ingredient supply market and market research practices
  • Ability to work in a lab, pilot plant and manufacturing scale environments
  • Organization and presentation skills
  • Proficiency with all Microsoft Office programs, including excel, word, and power point
  • Proficiency with ESHA Genesis
  • Collection, documentation, analysis and interpretation of data
  • Knowledge of food or packaging processing methods and techniques; particularly in baking, extrusion, RTD beverages and dry blending
  • Good verbal and written communication skills, analytical skills and the ability to work with professional and nonprofessional personnel

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