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Sr Food Scientist – Omaha, NE

Research and Development

Omaha

Nebraska

Full Time

Independently researches, conducts experiments, gathers data, develops preliminary findings and prepares written reports to result in new/improved products, cost savings and unique technologies providing business advantages. Design and implement all technical aspects of projects to ensure that all projects proceed according to plan. Selects appropriate methods, tests and procedures for testing. Assesses feasibility of new ideas and provides plan for development. Leads and directs the work of other Scientists. Formulates new products to meet customer preferences and reformulates existing products to improve quality and/or margins. Requires one of the following: Bachelors in Science or Chemistry and 5 to 7 years experience, Masters and 3 to 5 years experience, or PhD and 1 to 3 years experience.

Also looking for an individual with Breakfast Cereals/Carbohydrates/
Snack Foods with extrusion/baking/frying experience

The Senior Food Scientist independently researches, conducts experiments, gathers data, develops preliminary findings and prepares written reports to result in new/improved products, cost savings and unique technologies providing business advantages. Design and implement all technical aspects of projects to ensure that all projects proceed according to plan. Selects appropriate methods, tests and procedures for testing. Assesses feasibility of new ideas and provides plans for development. Leads, advises and directs the work of other scientists.

  Phd degree in Food/Chemical/Process Engineering or Food Science or Masters degree with 4 to 5 years experience or BA/BS degree with 6 to 7 years related experience.

  0 to 3 years experience in Food/Chemical/Pharmaceutical or related industry with Masters degree or 2 to 5 years experience with BA/BS degree.

  Understanding of food science and how food is affected through processing including food safety, sanitary design, and equipment cleaning.

  Troubleshooting skill with demonstrated ability to “think on their feet”.

  Presentation skills, both oral and written.

  Ability to work cross functionally through all internal departments/divisions within CFI and other ConAgra Groups to garner their support and enthusiasm.

  Understanding of food systems and ingredient interactions.

  Knowledge of product development process.

  Proven ability to handle multiple projects simultaneously.

  Proficient in MS Office programs

  Breakfast Cereals/Carbohydrates/
Snack Foods with extrusion/baking/frying experience

21755BR

 

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