Title: Associate Food Technologist – Ontario, OR
Req Number: hein-00003249
Location(s): Ontario OR
With supervision, develop formulations, create and modify factory processes
in the areas of new product development, cost reduction and quality
-Apply food science knowledge and assist to determine best ways to process,
package, preserve, store, and distribute foods.
-Perform trials in Pilot Plant and factory to insure compliance to approved
-Keep technically informed through suppliers and technical literature.
-Use chemistry, microbiology, engineering, and other sciences to study the
principles underlying the processing and deterioration of foods.
-Analyze food content to determine levels of vitamins, fat, sugar, and
-Discover new food sources.
-Research ways to make processed foods safe, palatable, and healthful.
Activities performed daily include:
-Help with the formulation of new products for flavor, color, nutritional
content, and adherence to government, company policy, and industry
-Check raw ingredients for acceptability for processing, and finished
products for safety, quality, and nutritional value.
-Confer with supervisor and/or cross-functional partners such as food
technologists, engineers, plant operators, sensory experts, packaging,
marketing, and sales in order to drive the product development process.
-Evaluate food processing and storage operations, assist in the development
of quality assurance programs for such operations.
-Study methods to improve aspects of food such as chemical composition,
flavor, color, nutritional value, and convenience.
-Assist with the development of food standards and specifications, safety
and sanitary regulations.
-Demonstrate products to internal and external clients.
-Solve technical problems through search of scientific literature or other
sources of technical information.
-Investigates ingredient and process innovations through suppliers and
-Support projects selected to realize AOP objectives.
-Contribution of new ideas to innovation pipeline.
-New concept generation.
-Production & Processing: Knowledge of raw materials, production
processes, quality control, costs, and other techniques for maximizing the
effective manufacture and distribution of goods.
-Food Production: Knowledge of techniques for planting, growing and
harvesting food products (both plant and animal) for consumption, including
-Critical thinking: Using logic and reasoning to identify the strengths and
weaknesses of alternative solutions, conclusions, or approaches to
-Time Management: Managing one's own time.
-Inductive reasoning: The ability to combine pieces of information to form
general rules or conclusions (includes a relationship among seemingly
-Problem sensitivity: The ability to tell when something is wrong or is
likely to go wrong. It does not involve solving the problem, only
recognizing there is a problem.
-Deductive reasoning: The ability to apply general rules to specific
problems to produce answers that make sense.
-Self starter: The ability to handle multiple projects at one time.
-Working knowledge of product development and familiarity with quality
-B.S. in Food Science or related field required.
-Some industry or internship experience preferred.
-20 ' 25% travel required.