Skills / Experience Requirements:
BS in Food Science or related field required. MS
Minimum 3 years of cereal, snack, extrusion or dry milling product
Demonstrated hands-on extrusion and/or dry milling development
experience using laboratory and pilot plant equipment.
Proven in-depth knowledge of extrusion and/or dry milling snacks
formulations and processes.
Experience in extrusion and or dry milling facility is highly
Experience in snacks product development is highly preferred.
Proficiency in Microsoft Office.
Demonstrated skills in project leadership.
Excellent verbal and written technical communication skills.
Demonstrated ability to effectively communicate and interact with
Experience with experimental design, statistical data analysis,
and interpretation of results is highly preferred.
30% travel required to run tests at external facilities, visit
other Bunge facilities or to visit customers.
Ability to relocate to St. Louis, MO in 18-24 months
The Food Scientist will lead and support the design and execution of
product development, customer support, and applied research projects in
Extrusion and dry Milling.
Bunge is an Equal Opportunity Employer.
Lead and support new product development and applied research projects
with high level of independence.
Deliver high quality internal/external training materials,
presentations, and technical documentation to demonstrate and communicate
Bunges extrusion and dry milling capabilities.
Support the development of extrusion in the organization including
providing required education and training.
Design and conduct experiments in the laboratory and pilot plant.
Independently lead, plan and support plant trials at customer
facilities and/or external facilities.
Use industrial or educational background to develop and commercialize
new ingredients for cereal and snacks applications.
Keep appropriate records to support IP strategy.
Keep appropriate records to support internal clients and external
Conduct prior art searches (literature, patents) related to projects.
Stay abreast of cereal, bakery and snack technology environment (market
trends, IP landscape).
Work corroboratively with cross-functional teams including milling,
extrusion, regulatory, QA, engineering and sales.
Provide status updates, project plans & milestones and outcomes to
team, stakeholders and external customers.
Develop industry relationships and network within the professional
organizations like IFT and AACC.
Work with assigned teams to understand project/market needs, define
shared work plans, and gain support/input throughout project timeline.
Works collaboratively with peers and others
Adapts appropriately to shifting priorities
Maintains composure in stressful situations and conveys a positive
Open to offer new ideas and think out of the box
Demonstrates a high degree of energy, personal commitment, and
Willingness to continuously learn