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Food Scientist II-Appl Tech - Fond du Lac, WI
Grande Cheese Company




Scientists FOODS01119



    • Posted: January 18, 2018
  • Full-Time
·         Fond du Lac, WI, USA

Job Details


Develops scientific-based 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 Support

  • 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 ideas.
  • 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 objectives.
  • 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 food science.
  • Uses professional concepts and procedures to solve a wide range of difficult application problems.
  • Demonstrates potential for technical proficiency, scientific creativity, and collaboration with independent thought.

Experiment or Trial Planning & Execution

  • 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 data.
  • 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 Communication

  • 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 competitive advantage.
  • 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.



2 years: • 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 application preferred.


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