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Associate Food Scientist 2022 - Minneapolis-Saint
Paul, MN
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.
Early Careers at Cargill:
From day one, you will be an integral part of the team. You will have the
opportunity to build specific skills, knowledge and attitudes that will
enable you to transition to various roles within Cargill. We pride ourselves
on having one of the most diverse career trajectories in the industry. As an
associate, you will collaborate and build relationships with colleagues and
clients who represent diverse work, culture and resolution styles. At Cargill
we look for people who want to grow, support, think and produce. You've got
big plans. We can help you pursue them. Associate Food Scientist Role
Summary:
The Associate Food Scientist position will work within the Research and
Development Job Family at Cargill. A primary goal of the position goal will
be to drive added value by developing new products and services using
Cargill’s ingredients and technical resources. This position focuses on bench
top development of prototypes and ingredient systems that will require an
innovative approach. This position is responsible for the creation of bench
top and scale-up production samples for internal, customer, and consumer
tests. This position will support a wide range of project activities
including new products, line extensions, and product improvements all
pertaining to the food industry. Key Accountabilities:
Applications, sensory and fundamental research on the functional role of
ingredients in food applications; new product formulation,
physical/analytical/sensory testing, pilot plant support, scale-up support,
start-up support, nutrition and costing analysis, and documentation of
experiments
.
This position is an entry level position and will require good interpersonal
skills and self-initiative. Also, this position will require occasional travel.
Coordinate efforts with external parties (e.g. flavor houses, academia) to
create new product offerings
Bench top prototype development and testing
Design products that are technologically feasible on a production line
Nutrition and cost analysis of formulas
Ability to manage multiple projects on a deadline basis
Become knowledgeable about customer and consumer market opportunities
Articulate research findings to help build value proposition with Marketing
team
Assist Sales team to help articulate the benefits of salt product portfolio
and technical service offerings to customers
Assistance during the scale-up and start-up of new products
Create IP to help Cargill capture value from innovation
Document and protect all information as required by company policy
Continue skill development to maintain technical expertise
Have the ability to work with minimal supervision
Providing technical support around products to customers
Other duties as required Associate Opportunities:
This Associate role may take place in one of the following areas:
Food R&D Team : Researching how
Cargill ingredients function in different snacks and bakery applications and
processes. Creating new and innovative bakery, snack, dairy, and beverage
formulations for customers and/or tradeshows
.
Protein R&D Team: Associates will have the opportunity to
work with our team of food scientists learning new product development
processes like formulation setup, USDA guidelines, understanding ingredient
usages, shelf life evaluation, experimental design, sensory evaluation and
least cost formulations. Additionally, Associates will have the opportunity
to network with cross functional teams in the Cargill Protein NA group as
well as the chance to learn more about customer focused innovation projects
and high-performance innovation projects across our business.
Global Core R&D Team: This team focuses on research in the
following areas: Ingredient Chemistry, Material Science, Chemical
Characterization, Nutrition, Biology, Fermentation and Food Safety Research.Projects in this space can vary widely, but will
generally focus on new ingredient or process method development, or in
building of tools to better understand Cargill products & processes.
Location:
Plymouth, MN Required Qualifications
Currently pursuing a Bachelor’s degree in Food Science and graduating between
December 2021 and Summer 2022.
Successfully completed the Cargill R&D Internship program in the pas
t
Right to work in the U.S. that is not based solely on possession of a student
visa or a visa sponsored by a third-party employer
Basic food ingredient knowledge and ability to formulate food products
Willing and able to relocate
Demonstrated ability to work effectively with individuals from diverse
backgrounds and cultures
Ability to contribute, both as part of a team and individually
Strong communication skills – written and oral Preferred Qualifications
Food formulation experience
Project management/leadership experience
Equal Opportunity Employer, including Disability/Vet.
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