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Food Scientist - Le Sueur, MN



Responsible for conducting physical, chemical and microbiological research and testing on dairy products.



Job duties include the following:


                     Conducting bio-nutritional research for infant formulas, nutraceuticals, and related food products.

                     Validating and developing microbiological, analytical, functional, and physical test procedures for new products.

                     Verifying defined procedures for production using bio safety level 1 microbiological cultures.

                     Developing methods to improve nutritional value and physical, chemical, and microbiological composition

                     Testing new products in laboratory; and (6) collaborating with senior scientists to resolve problems, conducting  statistical analyses to identify trends, and researching new technologies. 





                     M.S. in Food Science, Microbiology, or related.

                     Two years of food laboratory experience, including specific experience with milk, high purity whey protein isolates and excipient lactose, and performing and developing microbiological testing using internationally recognized compendia references.

                     Ability to design microbiological and analytical experiments to investigate and resolve product quality issues; proficiency with component analysis using NIR technology, traditional wet chemistry methods, analysis of product color using CIE/L.a.b. color space instrumentation, spectrophotometer, and particle size analysis using laser diffraction technology.

                     Ability to apply advanced scientific principles in food science and technology, including GLP, SOP, MSDS, GMP, test procedures, and HACCP.



We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.


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