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Senior Food Technologist - Batters and Breadings Bridgewater, NJ

 

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Company: National Starch Food Innovation

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         Job ID:1117

         Date:04/28/2011

         Location:Bridgewater

         State:New Jersey

         Degree:B.S./B.A.

         Major:Food Science

         Salary:Not Specified   Why?

Job Types:

Food Technol/Scientists

Job Description

Primary Function and Scope of Role: 

The senior food technologist will lead the design and execution of projects of a defined scope in batters and breading applications for new-product development, customer support, and applied research.  Advance the capabilities of the organization in the batters and breading area.  This will include working with and developing into a leadership role in interdisciplinary projects of global scope. 

 

Key Responsibilities and Activities:

 

Product Development- Lead/provide input to global product and technology development teams.  Advance the capabilities of the batters and breading area. Design and conduct experiments in the laboratory and pilot plant to advanceprojects. Communicate results and keep appropriate records to support internal clients and external customers.

 

Technology- Conduct prior art searches (literature, patents) related to projects and stay abreast of batters and breading technology environment (market trends, IP landscape). Independently develop understanding of prior art in batters and breading science & technology to advance projects of defined scope.  Support the development of new batters and breading capability in the organization including providing required education and training.

 

Project Management- Lead projects of defined scope with high level of independence.  Develop and manage batters and breading related projects and technology.

 

Department Description:

  • Geographic Regions/Territory Covered:  Lead and support projects of global scope to support all NSFI regions in identified areas of opportunity.
  • Number of Direct Reports:  No immediate supervisory responsibilities.
  • Internal/External Key Contacts:  Internal technical and business teams.  External customers and suppliers.

Selection Criteria:

  1. MS in Food Science plus 1+ years relevant work experience required. Exceptional candidates with a BS in Food Science plus 5+ years relevant work experience may be considered.
  2. Demonstrated skills in project leadership 
  3. Demonstrated experience in hands-on food product or food ingredient development using laboratory and pilot plant equipment. Experience in the batters and breading industry highly preferred.
  4. Excellent verbal and written technical communication skills e.g. making presentations and writing technical reports
  5. Demonstrated ability to effectively communicate and interact with a cross-functional team.
  6. Experience with experiment design, statistical data analysis, and interpretation of results is highly preferred.
  7. Proficiency in Microsoft Office.
  8. Some travel required to run tests at external facilities, visit other NSFI facilities or to visit customers.  

To submit your interest, please forward your resume to na.careers@nstarch.com.  Please include Job # 1117 in the subject line.

 

http://www.foodinnovation.com

 

 

 

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