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Food New Product Development Scientist - Starches/ Hydrocolloids
Tracking Code 201-554 Job Description Focus Area: Starches / Hydrocolloids Role:
New Product Research and Development Main Responsibilities: ·
Technical development of new products for the five main sectors
of Global Food (Meat, Bakery, Dairy, Savoury,
Beverages) with the main focus “Food Starches & Hydrocolloids.” ·
Conduct testing and analysis of current and newly developed
products to determine functional and organoleptic properties and performance
in finished applications. ·
Work with procurement to review new ingredients. ·
Arrange in-house evaluations. ·
Managing co-ordination of the partners and working groups
engaged in project work. ·
Detailed project planning and control. ·
Developing and maintaining a detailed project plan. ·
Managing project deliverables in line with the project plan. ·
Recording and managing project issues and escalating where
necessary. ·
Resolving cross-functional issues at project level. ·
Managing project scope and change control and escalating issues
where necessary. ·
Monitoring project progress and performance. ·
Providing status reports to the project sponsor. Required Skills ·
Bachelor of Science Degree in Food Technology or Food Science
required. ·
Master's Degree in Food Technology or Food Science preferred. ·
Minimum of five years of industry experience in Product
Development with the main focus “Food Starches / Hydrocolloids.” ·
Strong technical knowledge (food starches, food hydrocolloids,
process, development, commercialization). ·
Strong documentation, organization and time management skills. ·
Solid understanding of chemistry of food products and analytical
testing. ·
Excellent verbal and written communication skills. ·
Ability to travel globally. Job Location Webster Groves, Missouri, United States Position Type Full-Time/Regular Closing Date 03/31/14 Apply |
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