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Job Title

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.

Looking for candidates with the following experience:
Bread/Pastry/Desserts
Tomatoes/Paste/Beans with retort
Dairy/Oils/Egg
Breakfast Cereals/Carbohydrates/Snack Foods with extrusion/baking/frying

Complete project objectives under the direction of supervisor.

Conceptualize and develop new product prototypes for Base Business organization.

Improve existing products by optimizing product attributes (cost, nutritional profiles, and ingredient statements).

Maintain accurate and complete records.

Work with pilot plant equipment and external partners under limited supervision.

Conduct plant trials and new product start-ups.

Learn and utilize on-line specification system.

Develop finished product and processing specifications.

Execute experiments and prepare results for review.

Develop prototypes that deliver project objectives. This may include ordering and weighing ingredients, as well as assembling prototypes for product evaluation.

Sporadic to frequent travel, including flying to all parts of the U.S., possibly overseas, and driving a company or rental automobile 4 to 6 hours as needed

BS in Food Science or related field plus a minimum of 5 years relevant work experience required, canning, retort, frozen food and/or meal experience preferred.

MS or PhD in Food Science or related fields preferred.

Critical, independent thinking needed.

Knowledge of ingredient functionality.

Good understanding of food chemistry; especially oil chemistry.

Good understanding of unit operations.

Demonstrated ability to carry out several projects simultaneously.

Demonstrated ability to effectively communicate and interact with a cross-functional organization.

Proficient in Microsoft Office products.

May travel up to 30% of time. Must be able to travel independently and as a responsible CAG representative.

Dessert/pastry/bread experience preferred

Tomato/paste/bean experience preferred

Dairy/Oils/Egg experience preferred

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

20355BR

 

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