Food Technologist II
GENERAL PURPOSE This position, under general supervision, is responsible 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. The incumbent may also provides technical support to Marketing, Sales, Operations, and external customers.
DUTIES AND RESPONSIBILITIESDevelops 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 ingredient, 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.
QUALIFICATIONS Education: Bachelor of Science degree in Food Science, or related field, or equivalent combination of education and/or product development experience. Years of Related Experience: 3-5 years related experience. Knowledge/Skills/Abilities: Intermediate communication and interpersonal skills. Intermediate PC skills including Microsoft Office Suite, particularly Excel and Word; intermediate knowledge of Algebra, Geometry, Physics, Chemistry, and Statistics; intermediate knowledge and understanding of food ingredients, food chemistry, food processing, and food functionality; ability to comprehend moderately complex technical articles, research papers, or presentation; Must be able to apply technical knowledge learned; intermediate ability to define problems, collect data, establish facts, draw valid conclusions, and offer solutions; ability to taste and ingest any type of food product currently under development
Requirements Please refer to the Job Description for the qualifications.
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