FoodHACCP.com

The comprehensive food safety information website

Reference # :  16-06840 Title :  Food Scientist

Location :  East Hanover, NJ 

Experience Level :   Start Date / End Date :  08/28/2016 / 03/25/2017

 

 

Description

Describe the broad function and scope of the position:
The Food Scientist position is focused on Product Development. The candidate will support Global Gum innovation on a global platform, including all stages of the product developing lifecycle, from assessing concept opportunities at bench top/pilot plant scale through commercialization. Incumbent will take an active role in supporting development work required to evaluate and design solutions that deliver global innovation with technical excellence.

The individual should be capable of working collaboratively with cross-functional teams, applying technical expertise to solve complex problems, and developing and sharing best practices with the global technical community. They should be capable of identifying and utilizing necessary resources to achieve timely delivery of project objectives, planning and executing work plans with minimal supervision. Personal drive, organization, the ability to manage ambiguity, problem solving skills, and excellent communication skills will be keys to success in this role.



1. Develop gum formulations by defining and executing experiments based on project objectives with minimal supervision. This includes experimental design and execution of bench top, pilot plant and plant trials at required facilities. Individual will be responsible for planning out testing procedures and ordering materials for project in anticipation of needs in order to address potential obstacles. Travel may be required for project work

2. Coordinate formula and informal sensory and analytical testing as necessary per project with cross functional partners. Design and conduct stability studies to ensure global product readiness. Anticipate potential problems and determine next steps in order to address technical issues across regional markets.
3. Synthesize technical information by collecting data and preparing reports that will be utilized by cross functional teams to decide proper steps for implementation. Data should be recorded via specifications and documentation systems.

4. Develop strong cross functional relationships within technology and externally groups in order to create a strong technical network in order to understand technical challenges with gum and ingredient interactions. Awareness of projects/ technical tools to help expedite information transfer across regional teams.

5. Participate in team meetings and provide timely and thorough updates. Confirm all work is in compliance with current standards, including safety, specifications, and documentation.


- Daily communication and interaction with multiple colleagues Global and Regional.

- Interaction with other RDQ colleagues as needed to complete job requirements. Other departments and functions include: Development, Technology, Processing, Analytical, Consumer Science, Pilot Plant, and approved vendors for technical support.

- Primary interaction with RDQ colleagues with some interaction with Procurement, Manufacturing, Commercial, and other functions as needed.

- Some interaction with external contacts such as ingredient and equipment vendors as needed to complete job requirements.

Minimum requirements:

1 BACHELOR'S DEGREE (4 YR) required
1 MASTER'S DEGREE 0 OTHER (specify) - preferred

Major: __ Food Science/Food Engineering/Chemistry/Chemical Engineering or related field


EXPERIENCE: This section should outline the areas of functional/technical expertise and the years of experience in these areas required by the job.

FUNCTIONAL/TECHNICAL EXPERTISE
# YEARS
MIN MAX
1. Bachelor's Degree - General Work Experience 5
2. Master's Degree - Functional Work Experience 2
COMPETENCIES/ABILITIES: These are key observable/measurable skills, knowledge and behaviors required that contribute to successful performance in the position. (e.g., drive for results, customer focus, etc.).

1. Bachelor degree in Food Science, Food Engineering, Chemistry, or Chemical Engineering with 5 or more years of working experience in product development or related R&D field or Master's degree in Food Science with 2 or more years of working experience in product development or related R&D field.

2. Demonstrated strong ability in executing experiments. Working knowledge of chemistry and an ability to leverage it to resolve technical issues.

3. Ability to be self-directed, forward thinking, and make decisions that drive projects. Demonstrates application of knowledge in new or ambiguous situations to solve problems.

4. Ability to contribute effectively in cross functional team setting and to build effective relationships with team and customer

5. Excellent oral and written skills. Manages expectations by communicating what can and can't be done.

6. Organized and able to communicate work status at any point throughout the project.

7. Willing to travel 20% domestically and internationally.

 

Hours per Day

8

Hours per Week

40

Total Hours

2,400.00

 

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