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Title: Food Technologist - Pittsburgh PA
Req Number: hein-00003171
Location(s): Pittsburgh PA
PURPOSE:
With moderate supervision, develop formulations, create and modify
factory processes in the areas of new product development, cost reduction
and quality improvement.
PRINCIPAL ACCOUNTABILITIES:
'Apply food science knowledge to determine best ways to process, package,
preserve, store and distribute foods.
'Coordinate and perform trials in Pilot Plant and factory to insure
compliance to approved formulas.
'Keep technically informed through suppliers and technical literature.
'Use chemistry, microbiology, engineering and other sciences to study the
principles underlying the processing and deterioration of foods.
'Analyze food content to determine levels of vitamins, fat, sugar and
protein.
'Discover new food sources.
'Research ways to make processed foods safe, palatable, and healthful.
Activities performed daily include:
'Formulate new products for flavor, color, nutritional content, and
adherence to government, company policy, and industry standards.
'Check raw ingredients for acceptability for processing, and finished
products for safety, quality, and nutritional value.
'Confer with cross-functional partners such as food technologists,
engineers, plant operators, sensory experts, packaging, marketing, and
sales in order to drive the product development process.
'Evaluate food processing and storage operations, assist in the
development of quality assurance programs for such operations.
'Study methods to improve aspects of food such as chemical composition,
flavor, color, nutritional value, and convenience.
'Develop food standards and specifications, safety and sanitary
regulations.
'Demonstrate products to internal and external clients.
'Solve technical problems through search of scientific literature or
other sources of technical information.
'Investigates ingredient and process innovations through suppliers and
technical literature.
KNOWLEDGE:
'Production & Processing: Knowledge of raw materials, production
processes, quality control, costs, and other techniques for maximizing
the effective manufacture and distribution of goods.
'Food Production: Knowledge of techniques for planting, growing and
harvesting food products (both plant and animal) for consumption,
including storage/handling techniques.
SKILLS:
'Critical thinking: Using logic and reasoning to identify the strengths
and weaknesses of alternative solutions, conclusions, or approaches to
problems.
'Time Management: Managing one's own time and the time of others.
COMPENTENCIES:
'Inductive reasoning: The ability to combine pieces of information to
form general rules or conclusions (includes a relationship among
seemingly unrelated events).
'Problem sensitivity: The ability to tell when something is wrong or is
likely to go wrong. It does not involve solving the problem, only
recognizing there is a problem.
'Deductive reasoning: The ability to apply general rules to specific
problems to produce answers that make sense.
'Self starter: The ability to handle multiple projects at one time.
EXPERIENCE:
'Working knowledge of product development and familiarity with quality
assurance procedures.
'B.S. in Food Science or related field required. Masters degree
preferred.
'Minimum of 2-4 years of industry experience necessary.
'20 ' 25% travel required.
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