BS or BA degree in Food Engineering,
Chemical Engineering, Food Science and Technology or Food Microbiology
Minimum of 5-7 years experience in food
process technology or related.
Thorough understanding of process-food
product interactions and challenges faced during commercialization.
Working knowledge of experimental design
Working knowledge of process engineering
and processing equipment for multiple technology platforms
Solid presentation skills, both oral and
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.
Exposure to theory and practice of food
Sound people management skills, focusing
on relevant process development execution and capability to delegate
authority to maximize work force output
Working knowledge of sanitary design, and
Proven troubleshooting skill with
demonstrated ability to “think on their feet.”
Networking capability across industry and
academia here and internationally.
Ability to work cross functionally to
garner their support and enthusiasm.
Budgeting, financial analysis skills
needed to understand cost impact of initiatives