BS or BA degree in Food Engineering,
Chemical Engineering, Food Science and Technology, or Food Microbiology
Minimum of 7-10 years experience in food
process technology or related.
Thorough understanding of process-food
product interactions and challenges faced during commercialization.
Advanced working knowledge of
experimental design and execution
Extensive knowledge of process
engineering and processing equipment
Excellent presentation skills, both oral
Proficient at Microsoft office programs
including Word, Excel and PowerPoint
Experience in compliance with state and
federal regulatory agencies and regulatory requirements pertaining to food
processing and packaging.
Understanding of the theory and practice
of food preservation processes
Strong people management skills, focusing
on relevant process development execution and capability to delegate
authority to maximize work force output
Thorough understanding of sanitary
design, and equipment cleaning.
Proven troubleshooting skill with
demonstrated ability to “think on their feet.”
Network and leverage capability across
industry and academia here and internationally.
Ability to work cross functionally to
garner support and enthusiasm.
Budgeting, financial analysis skills to
define and analyze cost impacts.