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