Research Food Technologist-WAY02835 –
you're looking for, you can probably find it at Cargill. Our diverse
partnerships across a variety of industries mean countless career
opportunities for you. It's your choice. It's your future. And you can make
it happen at Cargill.
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
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
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
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
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
Willing to travel, including internationally, to
leverage Cargill resources and support customer initiatives (about 4 trips
Applications experience in multiple categories such
as beverages, dairy products, dressings and sauces, confectionery, baked
goods, cereal and snacks. Yogurt and ice cream applications
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 www.cargill.com.
Cargill is an
equal opportunity employer.
not be provided for this position.
Research and Development