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Food Material Scientist-WAY04422
- Wayzata, MN Cargill is a unique
place to grow your career, your experience and your abilities. Every day, we
grow our reputation as a leading international producer of food,
agricultural, financial and industrial products and services. We take pride
in our global reach, ability to contribute, and strong work ethics and
values. Founded in 1865, Cargill
is a privately held company and employs 140,000 people in 65 countries with
annual revenues in excess of $133.9 billion. Through innovation, creativity
and teamwork, we are transforming entire markets and people’s lives
worldwide, and we can have the same impact on your career. Discover how we
can be Better Together at www.cargill.com. Description
Position Objective: 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. Cargill is a
leader in providing various functional ingredients to the food industry.
Cargill is building up further expertise in the research area of food
material science and the ingredient relationship to structure-function in
finished food products. The job is particularly focused on strengthening our
expertise in lipids or proteins as materials to provide structure as part of
our program in Global Food Research and specifically our enabling sciences of
protein/lipid chemistry and structural design and material science. The
candidate for this job must have experience in lipids or proteins and their
physical and functional properties. Principal
Accountabilities: 25% - Provide
expertise to the project teams working on understanding food component
interactions. Interpret the roles of lipids, proteins, and/or carbohydrates
in interaction with other ingredients in a food formulation. Apply creativity
to formulate new food ingredients and ingredient system concepts to impart
unique structural/functional characteristics in processed foods. 25% - Contribute to
activitities to build competencies in developing
functionalities in food material science. Contribute to/lead client-driven
projects related to food ingredient structure and function with colleagues
from research and application specialists. 25% - Accountable
for project management and technical leadership on projects including good
laboratory practices and experimental planning. Participate and/or lead a
cross-functional team of scieintsts on a portfolio
of projects. Report results in written and in oral presentations to
cross-functional audiences. 15% - Identify and
communicate business value to research leadership, broader technology
leadership and business-minded colleagues. Build and maintain knowledge base
in the area of expertise, connect with colleagues in the field within Cargill
and with our customers. Represent Cargill at technical meetings, with
customers, and with other technical and non-technical leaders inside Cargill. 10% -
Lead/contribute to inventions and for intellectual property protection in the
area of expertise. Job Locations: ·
Wayzata, MN Qualifications
Required Qualifications: ·
MS (+ 5 years experience), or
PhD (+ 0 years experience) in Food Science or Food
Analytical Chemistry or a closely related field. Industry experience is an
asset, but not required. ·
Good working knowledge of fats,oils, or proteins and their interactions with
other ingredients in food systems. ·
Working knowledge and/or experience with applications
of food ingredients and their role in structure and function. ·
Entry level understanding of transferring knowledge
from research to application centers and to business units. ·
Experience with application of technologies and
knowledge to sustain the system and value added solutions with customer focus
and innovation. ·
Experience with food analytical chemistry, food
chemistry, and food material science to enable transfer of research findings
into food systems. ·
Willingness to learn and utilize project management and
experimental design. ·
Experience instrument troubleshooting and maintenance. ·
Strong knowledge and experience multi-disciplinary
skills: Understanding of food processing, physical chemistry and analytical
skills including fat and/or carbohydrate replacement in processed foods. ·
Strong communication skills and ability to
connect people with various backgrounds and learn from others (technical
training to non-technical people. ·
Feel at ease working with ambiguous situations and
ability to operate independently. ·
Superior technical writing and presentation skills. ·
English speaking and writing skills. ·
Must be able to travel 10-20%. ·
Right to work in the U.S. that is not based solely on
possession of a student visa or a visa sponsored by a third-party employer. ·
Must be open to relocation. Desired
Qualifications: ·
MS (+ 10 years experience) in
Food Science or related fields. ·
Industy experience
demonstrating the application of fats, oils, and/or proteins to obtain
desired and/or improve functionality. ·
Familiarity with applications of analytical and chatracterization instrumentation used to study food
structure. ·
Experience in project planning and management, and portfolio
of projects. ·
Familiarity with alignment of goals and objectives of
research and Business Units. ·
Previous experience with food matrices. ·
Exposure to or experience in a materials-science
approach. Cargill is an EEO/AA
employer. Job
Research and Development Primary Location
US-MN-Wayzata |
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