Sr Food Texture Scientist –
Solon, OH
Company: Nestle
Location: Solon
Posted on: May 30,
2010
Job Description:
Sr Food Texture ScientistJob Number: nest-00013965Research &
DevelopmentResearch & DevelopmentSolon OHPRIMARY RESPONSIBILITIES:Provide
expert support in relation to texture development and mouth-feel for frozen
and chilled products with focus on culinary sauces and fillings covering
aspects such as:' Ingredient functionality, carbohydrates, hydrocolloids and
binding systems, emulsifiers, all-natural ingredients.' Impact of food
processing, shelf-life and consumer preparation methods on sauce texture,
mouth-feel and flavor.' Fat, carbohydrate and protein interactions' Reduced
fat systems and fat replacement technologies' Impact of fat and fat
replacement solutions on sensory (texture, mouth-feel, flavor) and
physicochemical properties of foods.' Analytical tools to characterize
texture, rheology and mouth-feel' Design and execution of experimental plans
to optimize solutions in the area of sauce texture and mouth-feel.Based on
business needs, establish and manage a multi-generation program to identify,
develop and evaluate new process and ingredient technologies to significantly
enhance texture, mouth-feel and crave-ability of culinary sauces and
fillings.Manage development projects and/or specific development activities
in support of Innovation and Renovation business projects for Frozen and
Chilled prepared meals.Keep abreast of Science and Technology developments by
maintaining active contacts with relevant R&D Networks, NRC, PTC /
R&D Centers, Innovation Partners, Universities and Industry.POSITION
DESCRIPTIONS ARE NOT INTENDED TO BE EXHAUSTIVE LISTS OF ALL RESPONSIBILITIES,
SKILLS, OR EFFORTS.THEY ARE INTENDED TO BE ACCURATE SUMMARIES OF WHAT THE
POSITION INVOLVES AND WHAT IS REQUIRED TO PERFORM IT.NESTLÉ USA POSITION
DESCRIPTIONTITLE: Sr. Food Texture ScientistSUPERVISION RECEIVED:The position
reports directly to the Group Manager- Product Technology. The ideal
candidate is expected to work on assigned projects with minimum supervision.
There is the opportunity to work closely with other members of the R&D
team as well as strong interactions with NRC, R&D Networks and Innovation
Partners.SUPERVISION GIVEN:The individual does not have any direct reports
except on project teams that they are leading. It is expected that they will
provide guidance to the team.FINANCIAL/STRATEGIC IMPACT:This position is in
support and service of key Nestle Brand partner's Stouffer's, Lean Cuisine,
Hot Pockets, Buitoni, Tollhouse as well as other Nestle global
brands.REQUIREMENTS AND MINIMUM EDUCATION LEVEL:PhD in Food Science and
Technology or related field, or equivalent qualificationsEXPERIENCE:A minimum
of 10 years of relevant experience in the food industry, or academia with
strong industryproject work.SKILLS:' Proven project management and
organizational skills' Excellent team leadership skills.' Excellent oral,
written and presentation communication skills.' Ability to travel up to 10
%-99
Keywords:
Nestle, Cleveland, Sr Food Texture Scientist, Hospitality, Solon, Ohio
Apply Here
|
