in Food Science or related field plus a minimum of 5 years relevant work
experience required, canning, retort, frozen food and/or meal experience
or PhD in Food Science or related fields preferred.
independent thinking needed.
of ingredient functionality.
understanding of food chemistry; especially oil chemistry.
understanding of unit operations.
ability to carry out several projects simultaneously.
ability to effectively communicate and interact with a cross-functional
in Microsoft Office products.
travel up to 30% of time. Must be able to travel independently and as a
responsible CAG representative.
Foods with extrusion/baking/frying