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Food New Product Development Scientist - Starches/ Hydrocolloids
Webster Groves, Missouri

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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


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