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Food Technologist II – Florence, KY

 

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Company: The Schwan Food Company

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·         Job ID:11-70067

·         Date:03/04/2011

·         Location:Florence

·         State:Kentucky

·         Major:Food Science or related degree field

·         Salary:Not Specified   Why?

Job Types:

Food Technol/Scientists

Job Description

Currently, Schwan’s Shared Services, LLC (Schwan’s), a subsidiary of The Schwan Food Company, is expanding our Research & Development department. If you’re a professional with interests in leading product development projects developing moderately complex formulas, processing procedures, and specifications for new products, product enhancement, and cost reductions to meet project parameters and Business Unit strategies, then take a look at career opportunities at Schwan’s.

At Schwan’s, you’ll get a competitive pay and benefits package. If you’re interested in joining a global, privately owned company on the move, this is your opportunity. To find out more and to apply for these opportunities at Schwan’s, visit our website at: www.schwansjobs.com. REQUIREMENTS Uses sciences to study the principles underlying the processing and deterioration of foods; analyze food content; discover new food sources; 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. Develops experimental formulas, processing procedures, and specifications for raw ingredients, subassemblies and finished products for simple new products, product improvements, and cost reductions that meet project parameters of established pricing, marketing goals, food regulations, and operation feasibility. Organizes and manages moderately complex test runs to validate or modify experimental formulas and processing procedures to develop final specifications for the production of finished products and ensure reproducibility. Works with team members to ensure successful start-ups of new products, product improvements, cost reductions, and ingredient, formula, specification, or process changes Evaluates ingredients and processing techniques to identify and commercialize simple product improvement and cost reduction opportunities. Evaluates, confirms acceptability, creates/updates specifications and implements proposed ingredients or process for Supplier Optimization. Provides technical solutions to production issues as it relates to ingredient, formulas, processing procedures, and specifications to ensure continuous production of existing products and maintain product quality and safety. Documents work according to established procedures and guidelines, provides timely and effective oral and written communication and prepares various project reports to project team and project leader to ensure complete communication of project status, progress, issues, solutions, timeline, and accountability. Supports innovation in the development of new ideas, new products or new product platforms through ideation sessions and bench top experimentation, along with the ability to effectively communicate the concept. QUALIFICATIONS Education: (a) Evidence of completion of the coursework for a Master's degree (U.S. or foreign) in Food Science, Dairy Science, Foods and Nutrition Studies, Cereal Science, Biological Sciences or related field, but lacking the remaining degree requirements (i.e. lacking the completion of a graduate thesis). OR (b) a Bachelor of Science degree (U.S. or foreign) in Food Science, Dairy Science, Foods and Nutrition Studies, Cereal Science, Biological Sciences or related field Years of related experience: for candidates who meet the educational requirements described in (a), no experience is required; for candidates with only a Bachelor of Science Degree as described in (b) above, at least 3 years experience in a position (U.S. or foreign) conducting research on food products. Any suitable combination of education, training, or experience is acceptable if substantially equivalent to the requirements stated herein. . All requirements in (a) or (b) of the education and experience listed above are primary requirements of the employer. The employer considers any applicant with a Master's degree in any of the listed fields of studies in (a) to meet its minimum qualifications. Knowledge/Skills/Abilities: Intermediate communication and interpersonal skills. Intermediate PC skills including Microsoft Office Suite, particularly Excel and Word; intermediate knowledge of Algebra, Geometry, Physics, Chemistry, and Statistics; intermediate knowledge and understanding of food ingredients, food chemistry, food processing, and food functionality; ability to comprehend moderately complex technical articles, research papers, or presentation; Must be able to apply technical knowledge learned; intermediate ability to define problems, collect data, establish facts, draw valid conclusions, and offer solutions; ability to taste and ingest any type of food product currently under development. Preferred experience in Product Development. Let us tell you about The Schwan Food Company. We are the largest, branded frozen-food company in the United States. Schwan's® offers home delivery to customers throughout the 48 contiguous United States as well as operating with a large presence in the foodservice channel and high visibility in the retail frozen food aisle. The company has 19 brands including Tony's®, Red Baron®, Freschetta®, Edwards®, Mrs. Smith's and the Schwan's® brand.

EOE

For immediate consideration, please apply online at www.schwansjobs.com.

 

 

 

 

 

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