Food Technologist II - Marshall, MN

Position Description:



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 and reference requisition number 09-58254. This position is for employment by Schwan’s Research and Development, Inc. in Marshall, Minnesota. EOE.


To Apply Visit The Schwan Food Company

We are an equal opportunity employer.


Contact Information

Reference Code: 09-58254


Main Page

setstats            Copyright (C) All rights reserved under

            If you have any comments, please  send your email to