Food Scientist II-Appl Tech - Fond du Lac, WI
Grande Cheese Company
Fond du Lac, WI, USA
demonstrations, applications, and sales tools that communicate the value of
GCI ingredients through easily understandable principles of culinary arts and
food science. Scope includes time-sensitive customer focused projects,
sales tools, and R&D ingredient support.
Sale, Marketing and Research
- Maintain sampling program,
inventory of products and supplies to ship samples in a timely manner
- Organize samples and supplies to
keep lab area and sample area maintained
- Assist with planning, execution
and attendance at Industry events/trade shows, such as Annual IFT, Local
IFT, RCA, etc.
- Minimal responsibility for
equipment and moderate responsibility for customer satisfaction.
Application Project Design
and Development; Scientific Leadership
- Designs scientific-based
application projects in collaboration with customers, sales and
marketing, or a larger research team.
- Develop and/or refine prototype
formulations for presentations and demonstrations to customers.
- Develop and/or refine projects to
accomplish strategic organizational, product, service, and/or customer
focused goals and objectives.
- Investigates the feasibility of
applying a variety of scientific principles and concepts to potential
applications, e.g., ingredient functionality and processing.
- Participate and contribute to
group “ideation” sessions with other researchers to solve technical
issues or with other departments to generate new product and/or process
- Collaborate to determine
technical targets and develop assessment of potential success.
- Contributes to industry applied
scientific literature and conference by reading current technical, trade
and scientific journals, and attending vendor seminars on new equipment
and formulations methods pertinent to strategic organizational
- Review new methods and equipment;
advise said items for application to meet research and testing needs.
- Projects require knowledge of
state-of-the-art principles and theories in area of culinary arts and
- Uses professional concepts and
procedures to solve a wide range of difficult application problems.
- Demonstrates potential for
technical proficiency, scientific creativity, and collaboration with
Experiment or Trial Planning
- Implements and executes
scientific application projects in collaboration with customers, sales,
marketing, or a larger research team.
- Utilize scientific methods to
evaluate hypotheses, execute experiments/trials and generate accurate
- Build a base of knowledge and
understanding pertinent to organizational sales interests, either
independently or in collaboration with all levels of Associates and
external customers or vendors as required.
- Complete test/experiment
preparations including experimental plan design, raw material
acquisition, equipment and personnel scheduling, data collection and
analytical spreadsheet design, contingency planning, etc.
- Conduct experiments or trials,
including equipment set up/cleanup, experimental plan execution and data
gathering and compilation.
- Collaborate with customers to
set-up, run and evaluate trials to accomplish established objectives.
Evaluation, Analysis and
- Conduct a critical evaluation and
analysis of all assigned applied technology projects.
- Conduct testing as required,
based on experimental goals, e.g. sensory, processing ability,
shelf-life, and functional.
- Utilize mathematical, statistical,
or financial methods to gain new insights or achieve “breakthrough
discoveries” that advance organizational sales goals and interests.
- Search for new ingredient or
processing applications, and create opportunities to build sustainable
- Analyze the potential for
commercial application and financial benefit to the organization in
collaboration with other departments.
- Compile and communicate
comprehensive data summaries, reports and papers to accurately document
work and activity.
Bachelors Degree or better in Food Science.
Masters Degree or better in Food Science.
Bachelor’s degree and two (2) or more years of experience in food product
development, preferably with dairy or functional ingredients, or ingredient
application; or • Master's degree, with internship experience in food product
development, especially with dairy or functional ingredients, or ingredient