Description: Description: C:\Users\pmgray.AD\Documents\FoodHACCP\indexcopynews_files\title2.gif

Food Scientist

Location:

Owings Mills - Corporate Headquarters/Production Plant, MD


Description

This position is responsible for using their creativity and expertise in developing formulas, processing procedures, and specifications for new and reformulated products. This position also serves as a technical resource for product nutrition and processing related issues. This individual is responsible for the development of products. They are responsible as a technical resource by making recommendations and providing guidance to many areas within the organization, such as manufacturing, procurement, and quality.

Responsibilities

  • Develop new products from concept to commercialization
  • Identify and evaluate materials for alternates and potential cost savings options
  • Assist with the sourcing and evaluation of co-packers
  • Conduct Shelf life studies on products
  • Reformulate existing products for product improvements or based on cost savings opportunities
  • Function as a technical resource for various departments
  • Provide process direction and recommendations to manufacturing for new and existing products
  • Lead cross departmental meetings related to the production of formulated products

Requirements

  • 3-5 years of experience
  • Bachelors of Science degree in Food Science, Nutrition or Chemistry
  • Strong knowledge of food science, health and nutrition, food manufacturing processes, quality assurance principles, ingredient supply market and market research practices
  • Ability to work in a lab, pilot plant and manufacturing scale environments
  • Organization and presentation skills
  • Proficiency with all Microsoft Office programs, including excel, word, and power point
  • Proficiency with ESHA Genesis
  • Collection, documentation, analysis and interpretation of data
  • Knowledge of food or packaging processing methods and techniques; particularly in baking, extrusion, RTD beverages and dry blending
  • Good verbal and written communication skills, analytical skills and the ability to work with professional and nonprofessional personnel

Apply Now

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Main Page

Description: Description: setstats            Copyright (C) All rights reserved under FoodHACCP.com

            If you have any comments, please send your email to info@foodhaccp.com