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Food Scientist Richland, WA

Research and Development

Richland

Washington

Full Time

Under limited supervision, conducts experiments, gathers data, develops preliminary findings and prepares written reports for research on matters dealing with food chemistry and processing systems that impact end product safety, quality, and cost. Under limited supervision oversees development of new products beginning at conception through successful commercialization. Selects appropriate methods, tests and procedures for testing. Develops project timelines, creates technical proposals and reports and makes recommendations. Formulates new products to meet customer preferences and reformulates existing products to improve quality and/or margins. Requires one of the following: Bachelors in Food Science or Chemistry and 3 to 5 years experience, Masters and 1 to 3 years experience, or PhD and 0 to 1 years experience. Strongly prefer research and/or professional experience in fats and frying oils.

Complete project objectives under the direction of supervisor.

Conceptualize and develop new product prototypes for front-end Innovation organization.

Improve existing products by optimizing product attributes (cost, nutritional profiles, and ingredient statements).

Maintain accurate and complete records.

Work with pilot plant equipment and external partners under limited supervision.

Conduct plant trials and new product start-ups.

Learn and utilize on-line specification system.

Develop finished product and processing specifications.

Execute experiments and prepare results for review.

Develop prototypes that deliver project objectives. This may include ordering and weighing ingredients, as well as assembling prototypes for product evaluation.

Sporadic to frequent travel, including flying to all parts of the U.S., possibly overseas, and driving a company or rental automobile 4 to 6 hours as needed

BS in Food Science or related field plus a minimum of 3 years relevant work experience required,experience with fats & frying oils preferred.

MS or PhD in Food Science or related fields preferred.

Critical, independent thinking needed.

Knowledge of ingredient functionality.

Good understanding of food chemistry; especially fat & oil chemistry.

Good understanding of unit operations.

Demonstrated ability to carry out several projects simultaneously.

Demonstrated ability to effectively communicate and interact with a cross-functional organization.

Proficient in Microsoft Office products.

May travel up to 30% of time. Must be able to travel independently and as a responsible CAG representative.

21483BR

 

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