The Scientist, Food
Safety is part of the SVI QA team in providing the hands on
microbiological support to the Quality Assurance and Food Safety
Team. The incumbent will also be responsible for running the
central microbiology laboratory at the SVI Innovation center based in
Fresno, CA. The person will provide the key microbiological
knowledge to develop microbiological analysis protocols, develop methods
based on customer specifications and provide support to the QA team for
microbiological monitoring of operations and food safety audits
all microbiological analytical requirements for indicator and
pathogenic microbiology for the business.
responsible and operate the central microbiological laboratory at
the SVI Innovation center in Fresno, CA.
with biohazard safety standards through proper handling of hazardous
chemicals and microorganisms.
the microbiological requirements of various product categories and
provide microbiological support in analysis and trouble
shooting of product and process parameters.
the microbiological support through research, design and planning of
experiments and analytical laboratory work.
technical write ups, project procedures and reports offering
conclusions and recommendations based upon study outcomes.
support in the understanding of microbiological regulations to the
business with the background of FDA/EPA regulations.
in continuous improvement initiatives that reduce manufacturing
costs, improve quality and / or enhance customer service.
the plants and operations team in trouble shooting and managing
process microbiological issues that the operations may have in
apprised of technologies used by other food manufacturers by
reviewing technical literature, attending seminars and maintaining
as the liaison between the Company and Customer Development
Representatives, Regulatory Inspectors and Third Party Auditors for
microbiological aspects of the QA system.
the role of the key microbiologist for the organization in providing
all round microbiological analytical capability, training the key
technical team on microbiological aspects of current and new
- Travel to various plants within USA and international plants
as required to train on microbiological techniques, process treatments
leading to excellence in microbiological aspects for the business.
- Keep abreast of Savory Seasoning & Flavor
Industry and Regulatory trends and development of specifications
related to microbiological aspects
- Other duties as assigned or directed
Knowledge, Skills and
- MUST have a Masterís Degree or above in
- Must have a minimum of 5 years of experience in
microbiology laboratory undertaking hands on microbiological
analysis from sample preparation, media preparations, plating
techniques, enumeration through various techniques including
morphological data through microscopy, rapid techniques including
immunology, molecular biology advanced techniques such as PCR, Gel
electrophoresis and relating to epidemiology.
- Understanding of statistical techniques is critical for
- MUST have knowledge in food chemistry, analytical
chemistry associated food ingredients, and statistical analysis.
Color, Flavor, Mycotoxin, Pesticide & other chemical residue
testing is critical knowledge linked to the product microbiology.
- Must articulate strong written and verbal communication
skills and excellent analytical and problem solving skills.
- MUST have proven ability to interact effectively with
department, company or customer associates and experience in a
team-oriented environment is required.
- Applicant must be self-driven, pro-active, with
scientific curiosity and take calculate risks on new products and
- MUST have strong computer skills and be proficient with
Microsoft Office Suite
- MUST be willing to travel as needed (25% to
35%) to SVI plants, co-packers, customers and suppliers.
- Ability to work with a varied group of
Food scientists, engineers in a collaborative environment at the
innovation center, operations teams at plants across USA and
globally in a fast growing company will be critical for this
Spices and Vegetable Ingredients provides equality of opportunity for all
persons with respect to hiring without discrimination on the grounds of
race, color, religion, national origin, sex, pregnancy, age, disability,
or sexual orientation.