Food Scientist - Saint Louis, MO
∑ Job ID:
∑ Location:Saint Louis
∑ Major:Food Science
Competitive Salary & Benefits Package
Food Technol/Scientists, Research & Development
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Ralcorp, headquartered in St. Louis, MO, is the leading producer of a variety of value brand and store brand foods sold under the individual labels of various grocery, mass merchandise and drugstore retailers, and frozen bakery products sold to in-store bakeries, restaurants and other foodservice customers. Through a recent merger with Post Foods, Ralcorp is now also a leading producer of branded cereals. Ralcorp's diversified product mix includes: ready-to-eat and hot cereals; nutritional and cereal bars; snack mixes, corn-based chips and corn snack products; crackers and cookies; snack nuts; chocolate candy; salad dressings; mayonnaise; peanut butter; jams and jellies; syrups; sauces; frozen griddle products; frozen biscuits and other frozen pre-baked products.
We have emerged as a solid and powerful organization focusing on newly energized and highly motivated teams. Today we also emerge with a heightened commitment to expand our presence through new product development and through the acquisition of allied store brand businesses. Through operations in over thirty plants within the United States and Canada we employ about 9,000 people with sales boasting of $3 billion. Every location offers an environment that values each of its employees!
The Research and Development Food Scientist is responsible for developing New Food Products from concept to commercialization in support of company growth objectives. She / He serves as the technical expert for projects including product improvements, quality improvements, customer requests, cost savings initiatives, technology development, and in the efficient utilization of the manufacturing network. The primary responsibility will be to apply food science and human nutrition education and skills through innovation and project leadership, i n support of the various projects assigned. Research and Development work is conducted in the pilot plant and in the production facilities. The Food Scientist will have product maintenance responsibilities. He / She will be mentored by more experienced Food Science professionals who will provide guidance on projects and technical issues and offer opportunities to develop advanced knowledge and skills. The Food Scientist will further develop relationships with other R&D team members, the production facilities, and the cross functional team members assigned to the projects.
† Apply Food Science and Human Nutrition education and skills to assigned work.
† Plan, execute, evaluate and report on the technical aspects of the product development/improvement projects as assigned.
† Act as the technical expert for assigned maintenance products:
† Complete and maintain emulation assessments for current products
† Assist more experienced Food Scientists on portions of projects for training purposes, and to ensure completion of the departmentís high priority projects and technical work assignments.
† Set up, operate, and clean the pilot plant equipment including mixers, extruders, cookers, ovens, rolls, coating, and dryers.
† Design, coordinate and execute pilot plant and plant trials.
† Effectively document details of experiments: objectives, formulas, processing conditions, required equipment and equipment setup, results and next steps.
† Develop Specifications, Formulas, and Nutrition labeling.
† Manage projects with some supervision.
† Question processes and procedures. Suggest and test alternatives.
† Interact professionally and effectively with the R&D team to ensure completion of department objectives.
† Develop a Food Industry network of contacts in support of career development initiatives.
† Able to lift up to 50 lbs., walk / stand for up to 70% of the time while performing pilot plant and plant trials, able to travel up and down stairs and ladders to platforms in a production setting, and work in cold/hot plant environments.
† Proficiently utilize Research and Development software such as the Project Plans Database, Formulation Software and Statistics Software.
† A flexible schedule is required to support testing including travel. Occasionally plant trials must be conducted during off shifts and weekends.
† B.S. Degree in Food Science (IFT Minimum Standards) or equivalent.
† Minimum of 2 to 5 years experience in food product development.
† Strong Written and Verbal communication
† Strong presentation skills
† Creative / Innovative
† Understands and Applies basic statistical concepts.
† Demonstrated project management skills
† Demonstrated problem solving and strategic thinking skills
† Effective Cross functional team and influence skills
† Self motivated with strong attention to detail
† Experience in utilizing basic food science, food nutrition, and food process knowledge to plan, conduct, and record experiments; and to draw logical next steps and conclusions.
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