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Senior Food Scientist





$72,000 - $78,000 a year

Position Summary: Leads the design, planning, formulation, implementation, and validation of, line extensions, product improvement, and new products for Faribault Foods, Inc. This position supports manufacturing with existing products including maintenance of required documentation for products. This position also includes assisting with thermal process development work including, heat penetration. This position will work with a variety of retort/shelf stable products, including but not limited to: soup, pasta, chili, beans, baked beans, and refried beans.

Travel: Based in Faribault, MN. Weekly travel required to Cokato, MN facility (30%)


  • Lead the formulation of new food products including, stove top recipes, preparation of lab samples, sourcing raw materials and ingredients.
  • Support production with manufacturing concerns of existing products and support the development and maintenance of required documentation.
  • Partner effectively with cross-functional groups: Marketing, Sales, Market Research, Procurement, Finance, Plant Management, Production Operators, Engineering, Vendors, Consultants, etc. to ensure customer product requirements are met, driving product quality and cost optimization through formulation and processing efficiencies.
  • Assist with the thermal process development work, including heat penetration data collection and process validation.
  • Assist in the transfer of technology to the operations team when commercializing the test product to ensure a smooth transition to commercial volumes. Lead technical expertise on cross-functional project teams and technical oversight of internal and external manufacturing start-ups and ongoing technical service.
  • Independently design and execute experiments using technical knowledge and experimental design principals.
  • Coordinate and execute plant trials and prepare results for review.
  • Manage pilot or full-scale retort equipment.



  • Minimum Bachelor's degree in Food Science (B.A. or B.S.) from four-year College or University.
  • Five years related experience and/or training.
  • Thermal process experience is desired.
  • Product development experience with any of the following: sauces, savory foods, canned goods is desired.
  • Benchtop prototype development work based on sensory analysis.


  • Ability to multi-task on a variety of projects and tasks at the same time.
  • A well-disciplined individual with exceptional personal organizational skills.
  • Has passion for innovation and challenging the status quo.
  • Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures or governmental regulations.
  • Ability to define product attributes using recognized sensory protocols.
  • Ability to write reports, business correspondence and procedure manuals.
  • Ability to effectively present information and respond to questions from groups of managers, clients, customers and the general public.
  • Ability to apply mathematical operations to such tasks as frequency distribution, determination of test reliability and validity, analysis of variance, correlation techniques, sampling theory, and factor analysis.
  • Ability to define problems, collect data, establish facts and draw valid conclusions.
  • Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

Faribault Foods, Inc. is an Equal Employment Opportunity Employer. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Job Type: Full-time

Salary: $72,000.00 to $78,000.00 /year


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