Sr. Food Scientist – Alsip, IL
· Job ID:
· Salary:Not Specified Why?
Food Technol/Scientists, Project Manager
Participates in planning and conducting projects to develop new and improved products for our customers. Applies scientific and engineering principles in research, development, production technology, quality control, packaging, processing, and utilization of foods by performing the following duties.
Works with considerable independence, exercising ingenuity and judgment in the approach to and accomplishment of tasks. Responsible for the design, carrying out and reporting of experiments of increasing complexity.
Ensures that samples are sent out accurately and on time for customer evaluations.
Coordinates product presentations to other departments (e.g., Sales, Marketing) and to customers.
Evaluates new raw materials in product applications.
Maintains good laboratory records.
Keeps up to date on necessary technical skills and knowledge through reading and training.
Communicates internally with other departments to exchange technical information. Communicates externally with customers and suppliers.
Communicates with sales to share technical information and project timing.
Works with other scientists in a cooperative manner.
Follows protocol for entering formulas onto the computer system.
Participates in production trials of new products both internally and with customers.
May provide guidance to more junior scientists and technicians.
Recommends areas of investigation or exploration for future development of new products or technologies.
Takes initiative in leading or assisting in departmental projects.
Independently manages multiple priorities and timelines.
Develops and maintains sensitive and confidential proprietary customer and company owned information.
Protects and safeguards all confidential proprietary customer and company owned information.
Formulate products to meet the customer's ingredient and processing requirements.
Manages multiple projects (internal an external)
Work with customers on scale up or processing issues
Minimum Bachelor's degree (B. A. or B.S.) from four-year college or university. Must be in Food Science or applied science with specific training relevant to the food area, or equivalent.
? -B.S. 5-8 years ? -M.S. 3-5 years ? -PhD 1-3 years
Copyright (C) All rights reserved under FoodHACCP.com
If you have any comments, please send your email to email@example.com