Food Scientist – Owings Mills, MD
The position is responsible for using
their creativity and expertise in developing formulas, processing procedures,
and specifications for new and reformulated products. This position also
serves as a technical resource for product nutrition and processing related
issues. This individual is responsible for the development of products.
They are responsible as a technical resource by making recommendations and
providing guidance to many areas within the organization, such as
manufacturing, procurement, and quality.
The Food Scientist’s role extends
from ingredient identification and recipe development to commercialization and
reformulation of products from lab to production. Primary technical contact
with internal business partners and co-manufacturers and suppliers on
development, testing and commercialization projects. Off-site travel to
business partner locations for approximately 10% of the time. No direct
reports. May oversee intern activities as needed. Oversight of multiple
concurrent projects. Support senior scientists or managers as assigned.
new products from concept to commercialization.
and evaluate materials for alternates and potential cost savings options.
with the sourcing and evaluation of co-packers.
Shelf life studies on products.
existing products for product improvements or based on cost savings
as a technical resource for various departments.
process direction and recommendations to manufacturing for new and
projects using sound project management practices.
Innovation by contributing idea generation of new product/concepts that
leverage new ingredients and or processing in the natural product
job responsibilities as assigned.
years of experience developing products in food/beverage companies
of Science degree in Food Science, Nutrition or Chemistry
knowledge of food science, health and nutrition, food manufacturing
processes, quality assurance principles, ingredient supply market and
market research practices
to work in a lab, pilot plant and manufacturing scale environments
to build and leverage relationship with ingredient suppliers to advance
product development projects
and presentation skills
Competencies in this role require,
accountability and initiative, effective communication, collaboration and
with all Microsoft Office programs, including Excel, Word, and Power
with ESHA Genesis
documentation, analysis and interpretation of data
of food or packaging processing methods and techniques; particularly in
baking, extrusion, RTD beverages, bars and dry blending
verbal and written communication skills, analytical skills and the
ability to work with professional and nonprofessional personnel
Apply for this job online
Refer this job to a friend