Scientist II - Jackson, MI (22221)
Req Id 22221 - Posted 04/17/2017 - MO R&D Technology (40002601) - Home Office - Dawn Food Prod. (0002) - US Bakery Products – Commercial
general supervision, develops fillings and icings for commercialization
and/or develops methods and procedures needed to improve the processing,
storing, packaging, and distribution of DFP and customer specific
manufactured products. Ensures all product ingredients and packaging
components meet customer expectations and FDA compliance guidelines. This
position provides expertise on ingredients and formulation and must be familiar
with plant processes.
Conducts advanced experiments to determine
the chemical changes that take place in stored or processed foods.
Monitors the flavor, appearance, and
texture of all finished products, ensuring overall product quality and
Provides input into quality control issues
and quality inspection protocols.
Engages in advanced research to develop new
methods of processing or production of DFP and / or customer labelled goods.
Studies the effects of food additives and
preservatives on finished products, noting any negative effects so that
recipes can be modified accordingly.
Provides ongoing research for new and
existing recipes to ensure product quality and cost effectiveness of all key
Ensures that all experiments meet the
guidelines set by the Food & Drug Administration for food manufacturing.
Examines potential new ingredients for
allergic or chemical reactions. Performs ongoing maintenance of ingredient
databases to ensure system accuracy needed for the testing and development of
Consults with Food Technologists regarding
vendor questions, challenging their product requests and verifying the need
for specific ingredients or content specifications. Provides scientific expertise
and information to team members in New Product Development and/or R & D
to ensure the most accurate, up to date data is being disseminated.
Demonstrate the “Dawn Values” of Team Dawn
and support the Dawn Circle of Excellence
Degree: Bachelor’s degree in Food Science
or related field required, MS Preferred.
experience in the food industry, experience with icings and fillings
A strong understanding of food science related
to bakery products and ingredients, icings/fillings specifically.
Ability to travel 25% of the time, with up
to 50% travel in the first 6 months of service