Food Technologist –
Salary:Not Specified Why?
Technologist, Sensory - QA
new and improved products using internal and external resources to meet
corporate new products growth objectives.
prototypes for consumer evaluation using food science skills weekly.
products based on consumer and/or management feedback weekly.
and conduct plant trials at various locations monthly.
developed products meet the specified stability requirements to ensure
adequate shelf life including formula and packaging assessments weekly.
existing pilot plant processes and procedures to produce product for market
research and/or test market occasionally.
pilot plant processes utilizing existing production assets for products
selected for commercialization occasionally.
and communicate manufacturing parameters, formulas and specifications for
commercialized products to the manufacturing locations occasionally.
product quality standards for commercialized products to the manufacturing
locations in a Q.A. manual. Monitor quality of commercialized product
periodically to assure compliance to original standards and specifications
personal computer-based spreadsheets for formula and process documentation
weekly. Proficient in both Word and Excel programs. Experience:
REQUIREMENTS AND MINIMUM EDUCATION LEVEL:
degree in food science, chemistry, chemical engineering, or equivalent.
years of confectionery product development experience.
knowledge of sugar confectionery ingredients and technology. Operate lab
equipment such as balances, refractometer, pH meter, texture analyzer.
Operate pilot plant equipment such as steam-jacketed cooker, benchtop
cooker, mixers, coating pans, tablet presses. Operate confectionery factory
equipment for industrialization and training purposes. Ability to read and
write complex documentation. Ability to travel domestically and out of the
USA. Ability to uphold Nestle procedures and standards at third-party