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Job Title

Sr Food Scientist Omaha, NE

Research and Development



Full Time

Independently researches, conducts experiments, gathers data, develops preliminary findings and prepares written reports to result in new/improved products, cost savings and unique technologies providing business advantages. Design and implement all technical aspects of projects to ensure that all projects proceed according to plan. Selects appropriate methods, tests and procedures for testing. Assesses feasibility of new ideas and provides plan for development. Leads and directs the work of other Scientists. Formulates new products to meet customer preferences and reformulates existing products to improve quality and/or margins. Requires one of the following: Bachelors in Science or Chemistry and 5 to 7 years experience, Masters and 3 to 5 years experience, or PhD and 1 to 3 years experience.

Complete project objectives under the direction of supervisor.

Conceptualize and develop new product prototypes for Base Business organization.

Improve existing products by optimizing product attributes (cost, nutritional profiles, and ingredient statements).

Maintain accurate and complete records.

Work with pilot plant equipment and external partners under limited supervision.

Conduct plant trials and new product start-ups.

Learn and utilize on-line specification system.

Develop finished product and processing specifications.

Execute experiments and prepare results for review.

Develop prototypes that deliver project objectives. This may include ordering and weighing ingredients, as well as assembling prototypes for product evaluation.

Sporadic to frequent travel, including flying to all parts of the U.S., possibly overseas, and driving a company or rental automobile 4 to 6 hours as needed

Majority of skill set(s) will be applied to prototype development, pilot plant testing, scale up testing and commercialization for launch with emphasis on SPEED TO MARKET.

Majority of skill set(s) will be applied towards innovation (new product development and/or line extensions) and cost savings projects (via formula simplifications/consolidations, ingredient substitutions and reformulations and product re-design).

Able and willing to work in a fast paced team oriented cross functional environment.


BS/MS/PhD in Food Science or Meat Science


Minimum 3 years industry experience in food product development, or

Minimum 5 years industry experience in ingredient technology or ingredient applications

Proven success in developing and launching new product, line extension, or new ingredient in market

A high level of ingredient expertise and technical knowledge is required for problem solving. Examples: 1) understanding how flour specifications impact dough rheology and therefore affects processing behavior (how it sheets, how it cuts, etc.). 2) understanding what kind of starch to use to change filling rheology characteristics.

Familiarity and knowledge of bakery processes and equipment is also needed, such as: mixers, sheeters, depositors, enrobers, cutters, stripers, cooling tunnels, etc.

This person has solid connections, and has an established network of external industry and academic experts to leverage for both problem solving and on-going technical elevation and education.





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