FoodHACCP.com

The comprehensive food safety information website

 

Food Technologist - MIL00773Milwaukee, WI

 

 

 

Working at Cargill is an opportunity to thrive—a place to develop your career to the fullest while engaging in meaningful work that makes a positive impact around the globe. You will be proud to work for a company with a strong history ofethics and a purpose of nourishing people. We offer a diverse, supportive environment where you will grow personally and professionally as you learn from some of the most talented people in your field. With 150 years of experience Cargill provides food, agriculture, financial and industrial products and services to the world. We have 150,000 employees in 70 countries who are committed to feeding the world in a responsible way, reducing environmental impact and improving the communities where we live and work. Learn more at www.cargill.com.

Description

 

Cargill Cocoa & Chocolate North America offers the food industry a wide range of both standard and custom cocoa and chocolate ingredients to be used in food manufacturing, bakery, confectionery, and dairy applications. Our product range includes high quality Gerkens Cocoa Powder, Wilbur Chocolate, Peter’s Chocolate and Veliche Belgian Chocolate. Our facilities in the US and Canada are fully dedicated to produce in accordance with the highest food safety standards.

 

The Food Technologist at Cocoa & Chocolate is a member of the R&D Team and is responsible for research, development and application of cocoa and chocolate products in NA. This includes developing application solutions and optimizations, providing business and customer partnership and demonstrates value creation. This role acts as the lead collaborator in cocoa and chocolate application technologies for the BU as well as for key customers.

 

Principal Accountabilities:

 

20%  FOCUS ON BUSINESS / CUSTOMER RELATIONSHIP & VALUE 

         CREATION OPTIMIZATION 

·        Supports commercial and technical teams to build strong customer relationships and gain market insights

·        Develops strong business and customer understanding to ultimately support the identification of new business opportunities

·        Stays current with scientific literature and general food industry to enable business and market insights

60% CONDUCT TRIALS/ DEVELOP PRODUCT/PROCESS & MEASURES

        RESULTS 

·        Conducts product formulation and sample creation to support:

·        Commercial and technical teams delivering solutions to our customers

·        Supply chain and operational teams finding solutions that enable product or ingredient optimization and manufacturing efficiencies

·        Conducts food application and prototype creation to support formulation work, customer innovation requests and training

·        Provides input to exploration/conceptualization as well as the creative process to support marketing customer unmet need/opportunity space analysis

10% DESIGN, DEVELOP METHODOLOGY / TOOLS & MEASUREMENTS  

·        Develops protocols for formulation and application work in lab/pilot plant to understand the properties of product/systems as it relates to cocoa & chocolate (e.g. flavor, texture, stability, characterization, nutritional content, safety elements)

·        Develops sensory methods, trains sensory panels and maintains calibration/standards in collaboration with FSQR to ensure consistent processes and customer experiences

10% ANALYZE/ INTERPRET/ DOCUMENT & COMMUNICATE RESULTS

·        Conducts analysis and provides interpretation of trials results to internal stakeholders that are completed by self, team members and with minimal direction determines next steps

·        Analyzes, interprets and documents project results (prepares report) for more complex projects and presents results to cross-functional audiences for use in future product development or modificationCargill Cocoa & Chocolate North America offers the food industry a wide range of both standard and custom cocoa and chocolate ingredients to be used in food manufacturing, bakery, confectionery, and dairy applications. Our product range includes high quality Gerkens Cocoa Powder, Wilbur Chocolate, Peter’s Chocolate and Veliche Belgian Chocolate. Our facilities in the US and Canada are fully dedicated to produce in accordance with the highest food safety standards.

Qualifications

 

Required Qualifications:

·        BA/BS in Food Science or related field

·        2 or more years of experience in R&D in food application

·        Experience in working in teams

·        Proficient with Microsoft Office

Preferred Qualifications:

·        M.S. in Food Science or related field

·        5+ years’ experience working with cocoa products and/or key cocoa customers

·        Formal sensory training and protocol development

·        Ability to travel approximately 10%

·        Excellent verbal and written communication skills

·        Project management experience

 Equal Opportunity Employer, including Disability/Vet.

Job

 Research and Development

Primary Location

 US-WI-Milwaukee

Schedule

 Full-time

Job Type

 Standard

Shift

 Day Job

 

Apply Now

 

 

 

 

 

 

 

 

Main Page

Description: Description: setstats            Copyright (C) All rights reserved under FoodHACCP.com

            If you have any comments, please send your email to info@foodhaccp.com