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