BS or BA
degree in Food Engineering, Chemical Engineering, Food Science and
Technology, or Food Microbiology required.
Minimum of
7-10 years experience in food process technology or related.
Thorough
understanding of process-food product interactions and challenges faced
during commercialization.
Advanced
working knowledge of experimental design and execution
Extensive
knowledge of process engineering and processing equipment
Excellent
presentation skills, both oral and written.
Proficient at
Microsoft office programs including Word, Excel and PowerPoint
Experience in
compliance with state and federal regulatory agencies and regulatory
requirements pertaining to food processing and packaging.
Understanding
of the theory and practice of food preservation processes
Strong people
management skills, focusing on relevant process development execution and
capability to delegate authority to maximize work force output
Thorough
understanding of sanitary design, and equipment cleaning.
Proven
troubleshooting skill with demonstrated ability to “think on their feet.”
Network and
leverage capability across industry and academia here and internationally.
Ability to
work cross functionally to garner support and enthusiasm.
Budgeting,
financial analysis skills to define and analyze cost impacts.
