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Scientist - Cereal & Baking Science-1005739 – East Hanover,
NJ
Description
This position in
Research & Nutrition will allow the candidate to work on research
initiatives related to cereal science and baking science across the Snacks
BU. The role is responsible for conducting scientific experiments to
further understand wheat and flour functionality as applied to cookie and
cracker manufacturing. The candidate will also have strategic
responsibilities for pilot plant and plant trials to validate laboratory
findings.
This R&D
position is responsible for:
· Leading research
initiatives on applications of cereal and baking science in biscuits and
providing technical input/recommendations to business units.
· Technical
development of novel predictive tests and validation through baking
experiments.
· Working closely
with business units to define project objectives, deliverables, plans and
responsibilities.
· Building
knowledge relative to emerging technologies relevant to wheat and flour
research.
· Participation in
international scientific meetings and industry committees of relevance.
· Building and
maintaining alliances with internal (and external) flour suppliers.
Qualifications
M.S. or Ph.D. in
Biochemistry/ Food Science/Cereal Science/Chemical Engineering or related
discipline, with basic understanding of biochemistry and biopolymers.
Experience
working with carbohydrate ingredients, baked products and/or cereals.
Additional
General/Technical Skills
· Candidate should
have a solid understanding of experimental design and data analysis
· Candidate must
possess excellent scientific writing, communication, presentation, and
collaboration skills
· Must be self
motivated and act as a team player
· Ability to manage
multiple complex assignments concurrently
· Ability to
achieve results through working with a diverse team
· Ability to travel
domestically and internationally-up to 20%
Job
: Research
Primary
Location
: NA-US-NJ-East Hanover
Apply
Here
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