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Food Technologist II –
Florence, KY
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Job ID:11-70067
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Date:03/04/2011
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Location:Florence
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State:Kentucky
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Major:Food Science or related
degree field
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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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