Job Title	Food Scientist
Job Function	Research and Development
City	Omaha
State	Nebraska
Full Time/Part Time	Full Time
Job Summary	Under limited supervision researches, conducts experiments, gathers data, develops preliminary findings and prepares written reports for the development of new products beginning at conception through successful commercialization. Selects appropriate methods, tests and procedures for testing. Develops project timelines, creates technical proposals and reports and makes recommendations. Requires one of the following: Bachelors in Science or Chemistry and 3 to 5 years experience, Masters and 1 to 3 years experience, or PhD and 0 to 1 years experience. Looking for candidates with the following experience: Bread/Pastry/Desserts Tomatoes/Paste/Beans with retort Dairy/Oils/Egg Breakfast Cereals/Carbohydrates/Snack Foods with extrusion/baking/frying
Position Responsibilities	 Complete project objectives under the direction of supervisor.  Conceptualize and develop new product prototypes for front-end Innovation organization.  Improve existing products by optimizing product attributes (cost, nutritional profiles, and ingredient statements).  Maintain accurate and complete records.  Work with pilot plant equipment and external partners under limited supervision.  Conduct plant trials and new product start-ups.  Learn and utilize on-line specification system.  Develop finished product and processing specifications.  Execute experiments and prepare results for review.  Develop prototypes that deliver project objectives. This may include ordering and weighing ingredients, as well as assembling prototypes for product evaluation.  Sporadic to frequent travel, including flying to all parts of the U.S., possibly overseas, and driving a company or rental automobile 4 to 6 hours as needed
Position Qualifications	 BS in Food Science or related field plus a minimum of 3 years relevant work experience required, frozen food and/or meal experience preferred.  MS or PhD in Food Science or related fields preferred.  Critical, independent thinking needed.  Knowledge of ingredient functionality.  Good understanding of food chemistry; especially carbohydrate chemistry.  Good understanding of unit operations.  Demonstrated ability to carry out several projects simultaneously.  Demonstrated ability to effectively communicate and interact with a cross-functional organization.  Proficient in Microsoft Office products.  May travel up to 30% of time. Must be able to travel independently and as a responsible CAG representative.  Dessert/pastry/bread experience preferred  Tomato/paste/bean experience preferred  Dairy/Oils/Egg experience preferred  Breakfast Cereals/Carbohydrates/Snack Foods with extrusion/baking/frying
AutoReqId	20358BR

Apply Here

Main Page

Copyright (C) All rights reserved under FoodHACCP.com

If you have any comments, please send your email to info@foodhaccp.com