Food Applications
Research Scientist – St. Louis, MO
Company Name: Solae Import
Job
Details
Duration:
Permanent
Min Education:
Not
Specified
Salary:
Commensurate
Job Type:
Full
Time
Min Experience:
Not
Specified
Required Travel:
Location:
·
USA
- St. Louis Missouri, 63101
Job
Description
Series
Overview:
Employees in positions at this level of the series receive direction but
independently evaluate, select and apply standard scientific techniques,
processes and criteria with instructions. Work is performed under general
direction.
Job Description:
Employee will use his/her knowledge of food science to propose, prepare,
conduct, direct, and analyze experiments for customer specific projects.
He/she will also serve as an internal expert to lead applications
development assessment of novel soy protein innovations. Employee must
communicate technical information effectively with all levels and
functional areas both internally and externally.
Primary Responsibilities:
Primary Responsibilities:
1. Serve as Applications Development project leader for critical internal
technology projects; work cross-functionally to insure successful execution
of project goals; lead essential-to-Solae technical programs.
2. Develop technical solutions to customer-driven and marketing-driven food
and beverage projects from bench-top to commercial scale levels. This
requires being able to perform in laboratory, pilot plant, and plant
processing environments.
3. Provide product development and ingredient functionality expertise for
new product launches, product improvement, and product cost savings
projects.
4. Create innovative product concepts and prototypes that can be used for
internal and external customer demonstrations.
5. Perform project management function by leading project teams and driving
project goals; key accountability is driving projects though to successful
commercialization.
6. Develop work plans and criteria for a variety of projects and activities
to be carried out.
7. Be a primary interface between Applications Development, Discovery,
Process Science, and Analytical functions.
8. Trouble-shoot issues as they arise.
9. Deliver technical presentations to both internal and external
customers/contacts.
10. Write comprehensive technical reports.
11. Remain current with relevant food and beverage industry trends.
12. Adhere to all safety and quality requirements and offer suggestions to
enhance site safety.
Typical duties of a Food Applications Research Scientist include:
1. Serve as Applications Development project leader for critical internal
technology projects; work cross-functionally to insure successful execution
of project goals; lead essential-to-Solae technical programs.
2. Develop technical solutions to customer-driven and marketing-driven food
and beverage projects from bench-top to commercial scale levels. This
requires being able to perform in laboratory, pilot plant, and plant
processing environments.
3. Provide product development and ingredient functionality expertise for
new product launches, product improvement, and product cost savings
projects.
4. Create innovative product concepts and prototypes that can be used for
internal and external customer demonstrations.
5. Perform project management function by leading project teams and driving
project goals; key accountability is driving projects through to successful
commercialization.
6. Develop work plans and criteria for a variety of projects and activities
to be carried out.
7. Be a primary interface between Applications Development, Discovery,
Process Science, and Analytical functions.
8. Trouble-shoot issues as they arise.
9. Deliver technical presentations to both internal and external
customers/contacts.
10. Write comprehensive technical reports
11. Remain current with relevant food and beverage industry trends.
12. Adhere to all safety and quality requirements and offer suggestions to
enhance site safety.
Minimum Qualifications:
Bachelors Degree in Food Science, Biological, Chemical or related field
with five (5) years of scientific experience.
Masters Degree in Food Science, Biological, Chemical or related field with
four (4) years of scientific experience in related field.
Masters Degree in Food Science, Biological, Chemical, or related field with
thesis with three (3) years of scientific experience in related field.
Ph.D. with no experience in related field.
Additional Competencies and Experience Desired:
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