DAIRY BACKGROUND IS
REQUIRED FOR THIS POSITION
This position is
accountable for applying scientific and engineering principles in
research, development, production technology, quality control,
packaging, processing, and utilization of foods. This position should
be performed in a way that improves the outcomes of our R&D
processes and programs.
- Applying food science
background in wet and/or Dairy & Culinary systems, Snacks,
Lipids, Emulsifiers, and Texturants; and
- Conducts basic research
and new product research and development of foods.
- Develops new and improved
methods and systems for food processing, production, quality
control, packaging, and distribution.
- Studies methods to
improve quality of foods such as flavor, color, texture,
nutritional value, convenience, or physical, chemical, and
microbiological composition of foods.
- Develops food standards,
safety and sanitary regulations, and waste management and water
- Tests new products in test
kitchen and develops specific processing methods in laboratory
- Confers with process
engineers, flavor experts, and packaging and marketing specialists
to resolve problems.
- B.S. in Food Science or
related discipline. M.S. or PhD in Food Science preferred.
- Ability to travel.
- Ability to read and
interpret documents such as safety rules, operating and
maintenance instructions, and procedure manuals.
- Ability to write routine
reports and correspondence.
- Ability to speak effectively
before groups of customers or employees of organization.
- Ability to work with
mathematical concepts such as probability and statistical
inference, and fundamentals of plane and solid geometry and
- Ability to apply concepts
such as fractions, percentages, ratios, and proportions to
- Ability to define
problems, collect data, establish facts,
and draw valid conclusions.
- Ability to interpret an
extensive variety of technical instructions in mathematical or
diagram form and deal with several abstract and concrete variables