|
Food Scientist-11001050 –
Stilwell, OK Description
This
position under general supervision is responsible for leading product development
projects developing moderately complex formulas processing procedures and
specifications for new products product enhancement and cost reductions to
meet project parameters and Business Unit strategies. The incumbent may also provides technical support to Marketing Sales Operations
and external customers. Uses
sciences to study the principles underlying the processing and deterioration
of foods; analyze food content; discover new food sources; research ways to
make processed foods safe palatable and healthful; and apply food science
knowledge to determine best ways to process package preserve store and
distribute food. Develops experimental formulas processing procedures and
specifications for raw ingredients subassemblies and finished products for
simple new products product improvements and cost reductions that meet
project parameters of established pricing marketing goals food regulations
and operation feasibility. Organizes and manages moderately complex test runs
to validate or modify experimental formulas and processing procedures to
develop final specifications for the production of finished products and
ensure reproducibility. Works with team members to ensure successful
start-ups of new products product improvements cost reductions and ingredient
formula specification or process changes Evaluates ingredients and processing
techniques to identify and commercialize simple product improvement and cost
reduction opportunities. Evaluates confirms acceptability creates/updates
specifications and implements proposed ingredients or process for Supplier
Optimization. Provides technical solutions to production issues as it relates
to ingredient formulas processing procedures and specifications to ensure
continuous production of existing products and maintain product quality and
safety. Documents work according to established procedures and guidelines
provides timely and effective oral and written communication and prepares
various project reports to project team and project leader to ensure complete
communication of project status progress issues solutions timeline and
accountability. Supports innovation in the development of new ideas new
products or new product platforms through ideation sessions and bench top
experimentation along with the ability to effectively communicate the
concept. Responsible to conduct yourself and ensure your subordinates (if
applicable) conduct themselves in a manner consistent with company mission
values code of ethics policies and other standards of conduct. Qualifications
Education:
(a) Evidence of completion of the coursework for a Master's degree (U.S. or
foreign) in Food Science Dairy Science Foods and Nutrition Studies Cereal
Science Biological Sciences or related field but lacking the remaining degree
requirements (i.e. lacking the completion of a graduate thesis). OR (b) a
Bachelor of Science degree (U.S. or foreign) in Food Science Dairy Science
Foods and Nutrition Studies Cereal Science Biological Sciences or related
field Years
of Related Experience: for candidates who meet the educational requirements
described in (a) no experience is required; for candidates with only a
Bachelor of Science Degree as described in (b) above at least 3 years experience in a position (U.S. or foreign)
conducting research on food products. Any suitable combination of education
training or experience is acceptable if substantially equivalent to the
requirements stated herein. All requirements in (a) or (b) of the education
and experience listed above are primary requirements of the employer. The
employer considers any applicant with a Master's degree in any of the listed
fields of studies in (a) to meet its minimum qualifications. Knowledge/Skills/Abilities:
Intermediate communication and interpersonal skills. Intermediate PC skills
including Microsoft Office Suite particularly Excel and Word; intermediate
knowledge of Algebra Geometry Physics Chemistry and Statistics; intermediate
knowledge and understanding of food ingredients food chemistry food
processing and food functionality; ability to comprehend moderately complex
technical articles research papers or presentation; Must be able to apply
technical knowledge learned; intermediate ability to define problems collect
data establish facts draw valid conclusions and offer solutions; ability to
taste and ingest any type of food product currently under development.
Preferred experience in Product Development. Primary Location
: US-Oklahoma-STILWELL-OK-5
EAST WALNUT ST (1016) Overtime Status
: Exempt |
Copyright (C) All rights
reserved under FoodHACCP.com
If you have any comments, please send your
email to info@foodhaccp.com
