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Food Scientist – Owings Mills, MD
Medifast, Inc

 

 

 

 

 

Job Location  US-MD-Owings Mills

Job ID

2017-2838

Job Category

Scientific Research

Type

Regular Full-Time

Overview

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.

Responsibilities

  • Develop new products from concept to commercialization.
  • Identify and evaluate materials for alternates and potential cost savings options.
  • Assist with the sourcing and evaluation of co-packers.
  • Conduct Shelf life studies on products.
  • Reformulate existing products for product improvements or based on cost savings opportunities.
  • Function as a technical resource for various departments.
  • Provide process direction and recommendations to manufacturing for new and existing products.
  • Lead projects using sound project management practices.
  • Drive Innovation by contributing idea generation of new product/concepts that leverage new ingredients and or processing in the natural product category.
  • Other job responsibilities as assigned.

Qualifications

  • 0-5 years of experience developing products in food/beverage companies
  • Bachelors of Science degree in Food Science, Nutrition or Chemistry
  • Strong knowledge of food science, health and nutrition, food manufacturing processes, quality assurance principles, ingredient supply market and market research practices
  • Ability to work in a lab, pilot plant and manufacturing scale environments
  • Ability to build and leverage relationship with ingredient suppliers to advance product development projects
  • Organization and presentation skills
  • Core Competencies in this role require, accountability and initiative, effective communication, collaboration and knowledge sharing.
  • Proficiency with all Microsoft Office programs, including Excel, Word, and Power Point
  • Proficiency with ESHA Genesis
  • Collection, documentation, analysis and interpretation of data
  • Knowledge of food or packaging processing methods and techniques; particularly in baking, extrusion, RTD beverages, bars and dry blending
  • Good verbal and written communication skills, analytical skills and the ability to work with professional and nonprofessional personnel

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