The Food Technologist
works with others to develop new products and improve existing products
designed to meet the needs of consumers and customers. He/she will have a
strong basic understanding of ingredient functionality and have the ability to formulate new products based on that
knowledge. This person understands and highlights the cause and effect of
product/ingredient/process changes and identifies effective solutions.
He/she will conduct pilot plant testing, evaluation, troubleshooting, and
cost reduction feasibility testing to assure continued cost, quality and
marketplace competitiveness. He/she will work toward reducing variability
and ensuring reproducibility of high-quality, high-value products.
A four-year college degree in
Food Science, Food Technology, Food Chemistry, Cereal Chemistry, Food
Engineering, or a related field.
3+ years of related experience
(R&D) in a food manufacturing environment.
Related experience in dry mix
product development preferred.