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Sr. Food Scientist, Alternative Meat Protein - Wichita, KS 67202


Cargill



Want to build a stronger, more sustainable future and cultivate your career? Join Cargill's global team of 160,000 employees who use new technologies, dynamic insights and over 154 years of experience to connect farmers with markets, customers with ingredients, and people and animals with the food they need to thrive.

 


Job Purpose and Impact


The Sr. Food Scientist, Alternative Meat Protein will coordinate, align and innovate by exploring, developing and implementing new and existing products. In this position, you will provide technical expertise to new product development for product line growth and technology and process development for the creation of new capabilities. This position identifies and implements technical solutions against business goals. Key Accountabilities

Identify product growth and new product opportunities, modifying plans to meet opportunities.
Stay current with literature and analytical advancements and works with independently on daily tasks.
Provide technical leadership in product and process development and improvement, quality systems, and regulatory oversight.
Implement innovation roadmap market plan(s) aligned to the business strategy.
Work with cross-functional teams (marketing, insights, sales, ops, food safety quality and regulatory).
Collaborate with research and commercial brand to develop short and long-term testing programs for experimental and commercial products and hybrids.
Partner with sales, business management, and marketing partners to identify customer needs and translate these into new product development opportunities.
Independently handle complex issues with minimal supervision, while escalating only the most complex issues to appropriate staff.
Other duties as assigned Qualifications



MINIMUM QUALIFICATIONS


Bachelorís degree in meat science, food science or other related field
Minimum of four years related work experience in Research and Development Professional experience in ingredient functionality and alternative protein product development.
Experience conducting work in a pilot plant and manufacturing environment
Ability to travel up to 30%



PREFERRED QUALIFICATIONS


Advanced degree (Masterís or PhD) in meat science, food science or related field
Six or more years professional experience in ingredient functionality and alternative protein product development.


Prior experience in meat processing, alternative meat processing or experience formulating with functional ingredients


Operations experience


Extrusion experience or protein fermentation experience


Ability to Influence without direct authority


Equal Opportunity Employer, including Disability/Vet.

 

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