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Food Technologist
II (Food Scientists and Technologists). Uses sciences to study the
principles underlying the processing and deterioration of foods; analyze
food content; discover new food sources; research ways to make processed
foods safe, palatable, and healthful; and apply food science knowledge to
determine best ways to process, package, preserve, store, and distribute
food. Responsible, under general supervision, for leading product
development projects, developing moderately complex formulas, processing procedures,
and specifications for new products, product enhancement, and cost
reductions to meet project parameters and Business Unit strategies. May
also provide technical support to Marketing, Sales, Operations, and
external customers. Develops experimental formulas, processing
procedures, and specifications for raw ingredients, subassemblies and
finished products for simple new products, product improvements, and cost
reductions that meet project parameters of established pricing, marketing
goals, food regulations, and operation feasibility. Organizes and manages
moderately complex test runs to validate or modify experimental formulas
and processing procedures to develop final specifications for the
production of finished products and ensure reproducibility. Works with
team members to ensure successful start-ups of new products, product
improvements, cost reductions, and ingredient, formula, specification, or
process changes. Evaluates ingredients and processing techniques to
identify and commercialize simple product improvement and cost reduction
opportunities. Evaluates, confirms acceptability, creates/updates
specifications and implements proposed ingredients or process for
Supplier Optimization. Provides technical solutions to production issues
as it relates to ingredients, formulas, processing procedures, and
specifications to ensure continuous production of existing products and
maintain product quality and safety. Documents work according to
established procedures and guidelines, provides timely and effective oral
and written communication and prepares various project reports to project
team and project leader to ensure complete communication of project
status, progress, issues, solutions, timeline, and accountability.
Supports innovation in the development of new ideas, new products or new
product platforms through ideation sessions and bench top
experimentation, along with the ability to effectively communicate the
concept. Must have proof of legal authority to work in the U.S. Required
Education: (a) Evidence of completion of the coursework for a Master’s
degree (U.S. or foreign) in Food Science, Dairy Science, Foods and
Nutrition Studies, Cereal Science, Biological Sciences or related field,
but lacking the remaining degree requirements (i.e. lacking the
completion of a graduate thesis). OR (b) a Bachelor of Science degree
(U.S. or foreign) in Food Science, Dairy Science, Foods and Nutrition
Studies, Cereal Science, Biological Sciences or related field. Required
Experience: for candidates who meet the educational requirements
described in (a), no experience is required; for candidates with only a
Bachelor of Science Degree as described in (b) above, at least 3 years
experience in a position (U.S. or foreign) conducting research on food
products. Any suitable combination of education, training, or experience
is acceptable if substantially equivalent to the requirements stated
herein. No calls or emails. Interested candidates should apply through www.schwansjobs.com and reference
requisition number 09-58254. This position is for employment by Schwan’s
Research and Development, Inc. in Marshall, Minnesota. EOE.
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