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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
Bachelor’s 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 (Master’s 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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