Description: Description: C:\Users\pmgray.AD\Documents\FoodHACCP\indexcopynews_files\title2.gif

Requisition Number:


Job Title:

Food Scientist

Area of Interest:

Research & Development/Product Innovation

Position Type:

Full Time - Regular



State / Province:




Skills / Experience Requirements:

• BS in Food Science or related field required. MS preferred
• Minimum 3 years of cereal, snack, extrusion or dry milling product development experience.
• 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 preferred.
• 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 cross-functional teams.
• Experience with experimental design, statistical data analysis, and interpretation of results is highly preferred.

Travel Requirements
• 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

Job Description:

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. Minorities/Women/Veterans/Disabled

Essential Functions
• 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 Bunge’s 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 customers.
• 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 outlook
• Open to offer new ideas and think out of the box
• Demonstrates a high degree of energy, personal commitment, and ownership
• Willingness to continuously learn


Apply Now





Main Page

Description: Description: setstats            Copyright (C) All rights reserved under

            If you have any comments, please send your email to