Scientist - Le
for conducting physical, chemical and microbiological research and testing
on dairy products.
duties include the following:
bio-nutritional research for infant formulas, nutraceuticals, and related
and developing microbiological, analytical, functional, and physical test
procedures for new products.
defined procedures for production using bio safety level 1 microbiological cultures.
methods to improve nutritional value and physical, chemical, and
new products in laboratory; and (6) collaborating with senior scientists to
resolve problems, conducting statistical
analyses to identify trends, and researching new technologies.
in Food Science, Microbiology, or related.
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.
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
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.