Associate Principal Scientist-Microbiology & Food Safety-1201626
– Madison, WI
implement programs, manage and appropriately communicate scientific &
technically based microbiological and food safety information to the R
& D and Sr. Management. Provide focused microbiological expertise for
Kraft's microbiologically sensitive product category to ensure appropriate
management in brand maintenance activities and in avoiding business derailers by actionable scientific and technical
microbiological know-how for the BU. Identify & communicate proactively
new emerging microbiological and food safety risks, make recommendations
and give guidance on protecting company brands. Provide leadership to New
Product Development initiatives in the area of microbiological food safety.
Support decision process and establish company scientific case on
micro issues. Leverage the company position with advisory, regulatory,
governmental and scientific bodies worldwide.
Work closely with the BU to develop key
microbiological and food safety related strategic initiatives that both,
ensure brand protection & contribute to business growth. Develop
action plans to support these strategies to deliver business objectives
Provide scientific and technical microbiological and
food safety support to the BU to ensure product quality and safety.
Proactively identify and communicate micro food safety risks to senior
management, giving actionable scientific advice on risk management and risk
communication. Ensure HACCP and PEM programs are current and validated
Partner with R&D to ensure appropriate product
design for safety and quality. Continuously improve and adapt the relevant
HACCP models & policies to reflect current knowledge. Develop new
models as appropriate.
In co-operation with SR, CA, CQ and Ops, leverage the
company position with advisory, regulatory,
governmental and scientific bodies by
building and maintaining comprehensive communication networks and
scientific contact points for retrieving and verifying significant micro
and food safety information with business impact.
Explore new technologies in the areas of formulation,
methodology, preservation and processing to enable the business to achieve
targets. Leverage Open Innovation, Universities and internal and external
business partners to identify new opportunities.
Proactively implement globally (e.g. in company
standards) lessons learned in microbiology and food safety to improve
Continuously improve own micro & food safety
related knowledge, skills and understanding of food microbiology,
epidemiology and food hygiene matters. Continuously improve own performance
by upgrading skills and identifying/using skill-enhancing assignments,
courses and training opportunities, as well as networking opportunities to
ensure up-to-date knowledge.
Develop appropriate training for functions in the
area of microbiology and food safety.
MS or PhD in Microbiology or closely related field
and minimum 5 years experience in applied
microbiology or product development.
In-depth product micro & product safety /food
technology knowledge, product/BU experience beneficial.
Profound knowledge of quality systems/processes.
Good internal/external network of experts.
Product development and innovation skills for
development of new technologies.
Demonstrated organizational and project management
Ability to provide knowledge leadership, company
representation and sound technical expertise in the management of micro
Mature interpersonal and communication skills which
facilitate the ability to negotiate and convince others while supporting
the decision process on complex matters
Ability to handle complex scientific issues and
condense to scientifically sound recommendations to senior management
Strong business acumen and change management skills
to identify business opportunities and derailers
Excellent communication and IT skills.
Excellent knowledge of microbiological methods.