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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