Research Food Technologist-WAY02835 Wayzata, MN



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The Research Food Technologist position will be part of the Cargill Health & Nutrition (CHN)  Applications Team in the Research and Development Group in Wayzata, MN.  This scientist will be primarily focused on developing in-depth ingredient knowledge and conducting applications projects for the health product lines, including plant sterols, barley betafiber, inulin, sucromalt and trehalose.


This is a unique opportunity for the successful candidate to further develop technical skills and capabilities in a fast emerging, highly dynamic and technical global business.


Position Key Responsibilities:


         Work closely with Applications Manager and project teammates to establish priorities and objectives based on the product line strategy, target applications, technical issues and key customers.  Develop day-to-day project plans, coordinate resources, and execute on technical projects accordingly.

         Develop and apply knowledge of the properties (chemical, physical, functional, sensory, nutritional, health promoting) of health ingredients in food and beverage systems.

         Lead development of new applications and prototypes to support customer events, trade shows and other requests for lab work.

         Identify and create IP related to relevant ingredient technology, food applications, and the like to help Cargill capture value from innovation.

         Work together with CHN commercial colleagues, including product line managers, sales account managers, and technical service specialists to provide ingredient and applications expertise.  This includes creating prototypes, meeting with customers, and making presentations.

         Write prototype concept sheets, technical bulletins and research reports.  Document research using good laboratory notebook practices.  

         Keep up-to-date with developments in the field by reading the scientific literature, monitoring patent activity and investigating competitive products. 








         BS in Food Science or related scientific field

         1+ years of food applications or food product  development experience.

         Knowledge of food chemistry.  Ability to recognize issues, design experiments to explore, and create solutions to build a base of knowledge around the properties of new ingredients.

         Basic project management experience and ability to manage multiple projects at once. 

         Able and willing to work on product development using non-GRAS food ingredients.  Able to work with potential allergens including dairy, soy, wheat, egg, peanuts, and tree nuts.

         Good team player with a positive attitude and excellent communication and interpersonal skills.  

         Ability to work independently, with minimal supervision

         Willing to travel, including internationally, to leverage Cargill resources and support customer initiatives (about 4 trips per year).




         Applications experience in multiple categories such as beverages, dairy products, dressings and sauces, confectionery, baked goods, cereal and snacks.  Yogurt and ice cream  applications experience.

         Specific experience with plant sterols, barley betafiber, inulin, sucromalt or trehalose applications.

         Experience in creating and securing intellectual property (i.e. experience with the patenting process).

Cargill is an international producer and marketer of food, agricultural, financial and industrial products and services.  Founded in 1865, the privately held company employs 138,000 people in 67 countries.  Cargill helps customers succeed through collaboration and innovation, and is committed to applying its global knowledge and experience to help meet economic, environmental and social challenges wherever it does business.  For more information, visit


Cargill is an equal opportunity employer.


Relocation will not be provided for this position.



 Research and Development

Primary Location




Job Type



 Day Job


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