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Food Technologist - Springfield, MO




Job Title

Food Technologist


Prepares and administers sensory samples, evaluations, and tests. Prepare results and reports from testing. Maintain sensory lab. Maintain can standards, retains, and other samples. Produce viable cultures by creating growth media, inoculating and growing bacterial cultures, and packaging them for storage and shipment. Coordinate and execute shipment of samples and documents. Clean and maintain lab and pilot plant equipment. Produce, and create applications in support of Product Development, Applications, Innovation and RDA Services. Perform laboratory and pilot plant work in support of Product Development, Applications, Innovation and RDA Services.

Job Duties and Responsibilities:

Sensory Program Administration

  • Prepare samples for sensory testing and run panels – e.g. measure, weigh, mix, cook, pour, serve, clean
  • Recruit, call and email panelists to participate in daily tests
  • Enter data into business systems, e.g. Compusense, Excel, PCM, SalesForce
  • Maintain organization of can standards, retains, and other samples
  • Analyze powder samples with a colorimeter
  • Assist in sensory training sample preparation
  • Cleaning of sensory testing area and equipment
  • Purchase and stock snacks and other supplies for panel room
  • Retrieving samples from warehouse
  • General housekeeping of sensory area
  • Monitor inventory and purchase supplies for the sensory lab area
  • Track paneling credit for non-R&D panelists, account for redemptions, and request gift card disbursement
  • Coordinate sample and document shipments to key sensory customers
  • Evaluate can standard candidates and maintain associated lists of records for standards
  • Prepare results and reports

Ascentra Culture Program

  • Prepares and sterilizes growth media using autoclaves
  • Inoculates, quantifies (plate counts), and grows bacterial cultures
  • Performs gram stains and verifies culture growth using a microscope
  • Packages, ships, and documents culture production
  • Cleans and sanitizes growth vessels and autoclaves
  • Cleans and sanitizes lab area, bench top, and equipment
  • Maintains kosher records and maintains working relation with certifying rabbis
  • Measures powders by weight, mix, and pour
  • Maintains safety while using dry ice and liquid nitrogen by utilizing protective equipment
  • Enters data into spreadsheets and databases

Inventory Maintenance

  • Maintain stock item inventories and raw material ingredient inventories for sample requests
  • Maintain inventories of raw ingredients needed for lab production

Production of Applications and Formulations

  • Produce and create application formulations as assigned
  • Perform basic and advanced lab testing as required
  • Produce ingredient formulations as assigned
  • Maintain a working proficiency with PCM, SAP, SalesForce, Label system, Regulatory and Quality systems
  • Safely operate lab and pilot plant equipment related to: spray drying, dry blending, enzyme modification/paste/concentrate, fermentation, natural flavors, core powders, nutritional powders concentrated liquids, core liquids, cheese, butterfat and end use applications
  • Develop and produce pilot manufacturing instructions and processes
  • Safely operate Pilot Plant Spray Dryer, including sanitation of the dryer equipment

Cleaning and Maintenance

  • Participate in clean up schedules for Lab, Pilot Plant, Cooler and Freezer with the assistance of Product Development, Applications, and Innovation Scientists
  • Comply with all required safety procedures and utilize required personal protective equipment for all tasks
  • Maintain GMP’s throughout the facility

Teamwork and Collaboration

  • Actively contribute to continued improvement of laboratory and pilot plant systems
  • Participate in sensory panels
  • Data entry
  • Maintain safe working conditions for employees and compliance with all state and federal regulations regarding health and safety issues
  • Dedicate effort to safety as we expect every employee to leave work in the same condition as they arrive
  • Follow all DFA good manufacturing practices (GMP) and work in a manner consistent with all corporate regulatory, food safety, quality, and sanitation requirements
  • Exhibit the values and ethics of Dairy Farmers of America through honesty, discretion, and sound judgment
  • Adhere to all DFA Quality, Safety and GMP policies and procedures and report any nonconformity
  • Attend required training, including but not limited to, Safety, GMP, GLP
  • The requirements herein are intended to describe the general nature and level of work performed by employee, but is not a complete list of responsibilities, duties, and skills required. Other duties may be assigned


Springfield, Missouri


Minimum Requirements:

Education and Experience

  • High School Diploma or GED required
  • Undergraduate degree preferred
  • Prior work experience preferred, especially demonstrating responsibility
  • Ability to follow written and oral instruction
  • Strong interpersonal skills
  • Experience with Microsoft Office preferred
  • Ability to lift a maximum of 55 lbs

Knowledge, Skills and Abilities

  • Effectively communicate with sensory team members and others within product development, innovation, services and technical services
  • Actively contribute to continued improvement of sensory lab and related systems
  • Able to work both quickly and accurately and follow developed procedures
  • Ability to gain knowledge of and execute aseptic lab techniques
  • Able to work well with others and be willing to learn
  • Ability to follow written and oral instruction
  • Strong interpersonal skills
  • Demonstrates organizational skills, paying special attention to details
  • Ability to gain solid working knowledge of and execute food science principles
  • Task flexibility with ability to pivot based on priorities
  • Must be able to read, write and speak English

An Equal Opportunity Employer



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