FoodHACCP.com

             The comprehensive food safetyinformation website

 

Product Development Food Scientist - Batavia, NY

 

O-AT-KA Milk Products Cooperative, Inc.

-

Leads the development of products from concept through implementation. With guidance manages Product Development Projects of moderate scope and complexity. Studies methods to improve the quality of food; such as flavor, color, texture, nutritional value, ingredient functionality, convenience, physical, chemical, and microbiological composition of products. Work involves multiple product formats targeted to a diverse customer base, including pediatric, nutritional, protein, recreational drinks, etc.

 

Duties and Responsibilities:

  • Applies scientific principles in research, development, production technology, packaging, processing and utilization of ingredients to develop and commercialize new food products
  • Uses structured problem solving to troubleshoot Out-of-Specification and First Time Right Incidents to root cause.
  • Understands and interprets concepts and ideas accurately to design and develop products according to customer requirements and Company manufacturing capabilities, including design of new products profiles, formulations, testing schedules, prototype development, and verification of final prototype performance in manufacturing.
  • Coordinates trial productions with the production plant to identify and execute process improvements. Runs tests, prepares and sends samples of new products within the organization and external customers.
  • Designs and conducts shelf-life studies, including product and package performance under various conditions and makes recommendations for appropriate adjustments in product and/or package
  • Develops specifications and technical information for customers
  • With oversight, prepares formulas and prototypes that meet project parameters and nutritional guidelines
  • Manages multiple project timelines simultaneously.
  • Other duties as assigned.

 

Experience & Education Required:

Bachelor’s Degree in Food Science or related field. Master’s Degree preferred.

Minimum of 0 - 2 years' experience preforming new product development and creating formulas in the food industry, preferably in dairy.

 

Knowledge & Skills - Required:

  • Thorough knowledge of ingredient functionality
  • Knowledge of Food Safety principles and systems
  • Working knowledge of regulatory procedures and requirements including FDA, USDA, etc.

 

Confidentiality

This position is exposed daily to O-AT-KA and Customer product specifications and information meant for internal use, such as ingredients, product loss, etc. that must remain confidential.

 

Management Responsibility

This position is an individual contributor and will not require direct supervision of personnel.

 

Work Environment

The physical demand/work environment described here are representative of those that must be met by an employee to successfully perform the essential functions of this positions. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions

The employee must be able and fit to work in a food/dairy processing environment. The employee is required to sit, stand and walk frequently. The employee will occasionally lift and/or move up to 25 lbs

Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to focus.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)

 

 

 

 

Main Page

Description: Description: setstats Copyright (C) All rights reserved under FoodHACCP.com

If you have any comments, please send your email to info@foodhaccp.com