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Senior
Food Scientist Other - Livermore, CA
Louis Dreyfus Company
Summary
LDC is recruiting for a Senior Food Scientist position to
join LDC for plant protein-based food and beverage (F&B) product
application development. This person will be the main developer of food &
beverage manufacture ready solutions (MRS) for our customers. LDC is hiring
for a candidate with a strong food science foundation, demonstrated expertise
in plant-based alt-meat and alt-dairy formulations and premixes, and deep
experience about the need of customers and consumers alike of plant-based
F&B products.
Main Responsibilities
- A successful applicant will be a key team
member of R&D.
- F&B MRS development leader that
provides winning formulations and premixes.
- Independently develop from bench to pilot
scale development of F&B MRS formulations with complex design which
are both excellent in taste and texture. Supports the commercialization
of products at the premix blending facility.
- Self-reliantly creates and executes MRS
product development project plans adhering to PMP guidelines.
- Supports the optimization of MRS
formulations, as well as aspire for continuous improvement.
- Represents the R&D on
cross-functional project teams and delivers technical presentations at
customer meetings.
- Drives external collaboration with speed
& accountability for performance mindset.
- Helps develop multi-year MRS products roadmap
with support from R&D and NBD team.
- Works with global supply chain and
procurement team to secure food ingredients and services from external
vendors.
Experiences
- Extensive F&B ingredient, flavor,
sensory, and product stability knowledge
- Thoughtful approach to food systems
premixes from a biochemical, physical, and mechanical perspective
- Skill to swiftly create and assimilate
customer insights into product development efforts
- GMP and GLP with organized data
documentation and presentation, attention to detail, and ability to
develop batch procedures
- Capacity to handle multiple
projects/tasks at any given time
- Excellent computer skills, working
knowledge of nutritional software, spreadsheets, and QA/QC
- Strong communication and presentation
skills
- Knowledge of food-safety, microbial
control in F&B and methods such as thermal pasteurization and/or
decontamination of food products
- Inclination and interest in culinary chef
approach to F&B products
Skills
- The ideal candidate will have at least 5+
years of F&B product development experience with demonstrated
expertise on plant protein-based food formulations across multiple
F&B product platforms.
- Experience working on high growth
vegetarian/vegan foods, beverages, or consumer food products brand(s)
preferred.
Required Languages
Education
- Master’s degree in food science, food
technology, nutrition, or a related field
Main
Responsibilities
Along with the below listed responsibilities, the employee
should conduct any other business related to the function as required by his
supervisor.
- A successful applicant will be a key team
member of R&D.
- F&B MRS development leader that
provides winning formulations and premixes.
- Independently develop from bench to pilot
scale development of F&B MRS formulations with complex design which
are both excellent in taste and texture. Supports the commercialization
of products at the premix blending facility.
- Self-reliantly creates and executes MRS
product development project plans adhering to PMP guidelines.
- Supports the optimization of MRS
formulations, as well as aspire for continuous improvement.
- Represents the R&D on
cross-functional project teams and delivers technical presentations at
customer meetings.
- Drives external collaboration with speed
& accountability for performance mindset.
- Helps develop multi-year MRS products
roadmap with support from R&D and NBD team.
- Works with global supply chain and
procurement team to secure food ingredients and services from external
vendors.
Experiences
- Extensive F&B ingredient, flavor,
sensory, and product stability knowledge
- Thoughtful approach to food systems
premixes from a biochemical, physical, and mechanical perspective
- Skill to swiftly create and assimilate
customer insights into product development efforts
- GMP and GLP with organized data
documentation and presentation, attention to detail, and ability to
develop batch procedures
- Capacity to handle multiple
projects/tasks at any given time
- Excellent computer skills, working knowledge
of nutritional software, spreadsheets, and QA/QC
- Strong communication and presentation
skills
- Knowledge of food-safety, microbial
control in F&B and methods such as thermal pasteurization and/or
decontamination of food products
- Inclination and interest in culinary chef
approach to F&B products
Skills
- The ideal candidate will have at least 5+
years of F&B product development experience with demonstrated
expertise on plant protein-based food formulations across multiple
F&B product platforms.
- Experience working on high growth
vegetarian/vegan foods, beverages, or consumer food products brand(s)
preferred.
Required
Languages
Required
Education
- Master’s degree in food science, food
technology, nutrition, or a related field
Job Reference SP-0050992948
Professional Areas Other
Function Research & Development
Contract Type Permanent
Years of Work Experience 5 - 7 years
Start date 2021-08-27
Application close date 2021-11-25
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