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Associate Food Scientist 2022 - Minneapolis-Saint Paul, MN


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 Cargillís 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 Bachelorís degree in Food Science and graduating between December 2021 and Summer 2022.

Successfully completed the Cargill R&D Internship program in the pas

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 Ė written and oral Preferred Qualifications

Food formulation experience

Project management/leadership experience

Equal Opportunity Employer, including Disability/Vet.



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