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Sr. Food Scientist
Lab Support - Mount Prospect, IL

 

 

Responsible for taking concepts through the R&D cycle to result in finished products at the commercialization level. Develop and maintain detailed documentation of ongoing and future projects and provide reviews on the status of projects. Create and maintain product specifications, formulations, processes and testing procedures.
ESSENTIAL DUTIES AND RESPONSIBILITIES

  • Formulate and execute development of concepts into “Bench" prototypes which can further be scaled for Pilot Plant and Plant Trials.
  • Able to cost optimize existing and newly developed formulas.
  • Evaluate new ingredients and Suppliers as potential substitutes within our current formulations.
  • Develop and maintain detailed documentation of ongoing and future projects and provide bi-weekly reviews on the status of projects and expenses.
  • Must be able to work independently within multiple priorities , projects and timelines exercising ingenuity, initiative and judgment in the approach to the design, planning and execution of projects.
  • Develop and maintain product specifications including Shelf Life and handling procedures.
  • Create and maintain product specifications, formulations, processes and testing procedures.
  • Must participate in Pilot Plant Scale up and Plant Trials as needed.
  • Order and maintain ingredient and equipment supplies for the R&D lab
  • Organize and manage Sensory evaluations to ensure that products and samples meet specific requirements.

EDUCATION, EXPERIENCE, AND QUALIFICATIONS:

  • Strong knowledge of ingredient functionality and interactions .
  • At least a Bachelor’s degree in Food Science or a related field is required; advanced degree preferred .
  • Any culinary training or education a plus.
  • Eight to ten years of experience in Food Product Development ; with at least 10-15 years total experience as a Food Scientist or other role in a food manufacturer
  • Project management experience to include developing project timelines, understanding of budget development , scale up and margins/costs; commercialization process and activities and resource allocation
  • Staff development and leadership experience required, at least as a mentor if not as direct supervisor or manager
  • Excellent communication skills
  • Good interpersonal skills with the ability to work effectively with individuals and groups at all levels of the organization
  • Good knowledge of Sensory practices .
  • Strong organizational, problem-solving and analytical skills.
  • Knowledge of Hot Fill processes a minimum requirement ; knowledge of sauces and processes preferred; condiment experience along with a thorough knowledge of Low Acid Canned Foods, Acidified and Non-Acidified foods will be a plus.
  • Strong Computer Literacy skills.
  • Ability to travel up to 30%.
  • Willingness and flexibility to adapt to changing business needs and deadlines.
  • Ability to exhibit a professional business-like appearance and demeanor.

Required experience:

  • food scientist: 10 years

 

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