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Requisition Number

12-0118

Post Date

7/17/2012

Title

Food Technologist

City

Milford

State

CT

Description

The Food Technologist position will be primarily responsible for coordinating research projects with an emphasis on new product development and product improvement as well as providing ongoing technical support. Other responsibilities will include the management and review of products, complaints and enhancements as it relates to the specific category of expertise. The position will also review manufacturing processes and physical characteristics of food products, write product specifications and review vendor processing procedures and act as a subject matter expert of all technical matters relating to the food category assigned. Position duties include:

Evaluate the quality of existing products and manage vendor performance. Provide guidelines to manufacturers for matching prototypes and product improvements. Review supplier applications/documents for approval and review facilities for capabilities.

Coordinate the commercialization of the national rollout of all new and improved menu items into the US and Canada throughout the organization. Develop and manage actionable timelines outlining key responsibilities and critical deadlines. Actions would include but not limited to, coordinating activities of other departments, developing specifications, and approving all final packaging and products.

Direct suppliers in implementing new ideas into products and processes. Manage and coordinate test programs.

Develop and maintain product specifications that meet FDA/USDA/CFIA regulations. Include measurable defect criteria, detailed raw material and manufacturing requirements and continually evaluate applicability and vendor compliance.

Coordinate with purchasing and suppliers to develop value added alternatives that meet price points. Identify potential supply partners, key operating processes and systems needed.

Requirements

BS degree in Food Science, Cereal Science, Animal Science or related field and 1-3 years of experience in food manufacturing or research and development. Also required is a technical expertise in a specific category of the following; protein, produce, soups, sauces, or bakery. Significant knowledge of food processing and technical product evaluation is a must. The successful candidate will possess excellent verbal and written communication skills and possess the ability to manage multiple projects at one time.

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