Associate Food Technologist - Pittsburgh PA        


Req Number: hein-00003414
Location(s): Pittsburgh PA        

PURPOSE:

With supervision, develop formulations, create and modify factory processes in the areas of new product development, cost reduction and quality improvement.

PRINCIPAL ACCOUNTABILITIES:

-Apply food science knowledge and assist to determine best ways to process, package, preserve, store, and distribute foods.
-Perform trials in Pilot Plant and factory to insure compliance to approved formulas.
-Keep technically informed through suppliers and technical literature.
-Use chemistry, microbiology, engineering, and other sciences to study the principles underlying the processing and deterioration of foods.
-Analyze food content to determine levels of vitamins, fat, sugar, and protein.
-Discover new food sources.
-Research ways to make processed foods safe, palatable, and healthful.

Activities performed daily include:
-Help with the formulation of new products for flavor, color, nutritional content, and adherence to government, company policy, and industry standards.
-Check raw ingredients for acceptability for processing, and finished products for safety, quality, and nutritional value.
-Confer with supervisor and/or cross-functional partners such as food technologists, engineers, plant operators, sensory experts, packaging, marketing, and sales in order to drive the product development process.
-Evaluate food processing and storage operations, assist in the development of quality assurance programs for such operations.
-Study methods to improve aspects of food such as chemical composition, flavor, color, nutritional value, and convenience.
-Assist with the development of food standards and specifications, safety and sanitary regulations.
-Demonstrate products to internal and external clients.
JobDesEX.doc 05/08/08
-Solve technical problems through search of scientific literature or other sources of technical information.
-Investigates ingredient and process innovations through suppliers and technical literature.

KNOWLEDGE
-Production & Processing: Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
-Food Production: Knowledge of techniques for planting, growing and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.

SKILLS
-Critical thinking: Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems.
-Time Management: Managing one's own time.

COMPENTENCIES
-Inductive reasoning: The ability to combine pieces of information to form general rules or conclusions (includes a relationship among seemingly unrelated events).
-Problem sensitivity: The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
-Deductive reasoning: The ability to apply general rules to specific problems to produce answers that make sense.
-Self starter: The ability to handle multiple projects at one time.

EXPERIENCE:
-Working knowledge of product development and familiarity with quality assurance procedures.
-B.S. in Food Science or related field required.
-Some industry or internship experience preferred.
-20 ' 25% travel required.

 

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