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Food Scientist/Food Snacks Job

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Date: Mar 1, 2012

Location: Barrington, IL, USA

Will use chemistry, microbiology, engineering, and other sciences to study the principles underlying the processing and deterioration of foods; research ways to make processed foods safe, palatable, and healthful; and apply food science knowledge to determine best ways to process, package, preserve, store, and distribute food snacks.

Develop food standards and production specifications, safety and sanitary regulations, and waste management and water supply specifications.
Confer with process engineers, plant operators, flavor experts, and packaging and marketing specialists to resolve problems in product development.
Will test ingredient formulas and process specifications for new snack food products, and use knowledge of: cold form technology; FDA and Canadian equivalent regulations; Micro stability to ensure product for consumption will meet flavor requirements; Rice cake popping technology; enrobing technology; mixing technology; micro stability; incorporation of required sensory criteria needed to produce intended flavors into the final product, and ingredient mixing, to perform duties.
Will utilize scientific methods to develop knowledge that creates business opportunities that support the company's long term (more than 3 years) objectives.

Design and execute experiments, and analyze and interpret data to make technical recommendations on product and process issues.

Will identify and implement changes to improve these products and reduce costs using knowledge of fabrication processes, tooling and production equipment, assembly methods, quality control standards, product design, materials and parts.
Initiate innovation and development of new technology to improve production of these products.

Coordinate with external and internal experts for analytical and sensory research.

Participate as a member of cross-functional business development teams comprised of individuals from a variety of disciplines, including Marketing, Purchasing, Engineering and other groups.

Record data testing ingredient formula and process specifications.

EB2

 

Qualifications:

 

 

         MS in Food Science, IE or related field.

 

         4 years direct experience.

 

Equal Opportunity Employment M/F/D/V

Ref: 10810BR


Nearest Major Market: Chicago
Job Segments: Business Development, Chemistry, Engineer, Engineering, Fabrication, Food Science, Food Service, Hospitality, Manufacturing, Microbiology, Operations, Product Development, QC, Quality, Research, Research Scientist, Sales, Science, Scientific, Scientist, Supply

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