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Food Technologist
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Job ID:JO118823-FT ·
Date:10/09/2008 ·
Location: ·
State: ·
Degree:M.S. Salary/Compensation: 75,000-95,000 Job Types: Food Technol/Scientists Job Description
Our Client, a
leading Food Manufacturer, is currently looking for a Food Technologist in
their Midwest Facility. The Food Technologist will be responsible for the
company’s Product Development. He/She must have a solid background in a Baked
Goods or Snack Foods Industry to be considered for this position. He/She must
also have a Master’s Degree in a Technical field. Primary responsibilities for the Food Technologist
include bench-top snack product formulation, nutritional label development,
scale-up and commercialization (partnering with Food technologists, Engineers
and Manufacturing). Partner with other developers in incorporating
technology/insights from other disciplines in the development of break
through products. Proactively manage and mitigate risk during the life of a
project. Key responsibilities: - Develop, organize, manage, and coordinate important
food development projects while increasing the level of understanding of
complex projects, processes, and methods. - Assume the role of innovator, project leader and
technical problem solver as you work with cross functional teams including:
Product Development, Engineering, Packaging, QA, Innovation Marketing,
Marketing Research, and Manufacturing. - Be actively involved in a broad
spectrum of activities, including product formulation, and process
development. Must understand ingredient functionality and leverage it in
different food forms. - Identify critical parameters that need to be defined
and measured so that image products can be reproduced in the plant. -
Understand the impact of operating conditions on production throughputs and
product image. - Face technical challenges as the primary force driving
a project from bench-top to commercialization. - Provide technical or
scientific direction within the department MINIMUM QUALIFICATIONS: - M.S in Food Science highly preferred. - Knowledge of U.S
and Canadian nutritional regulations a plus. - Experience in agglomerated
bars and baked goods preferred. - Proven track record of product development
from bench top to commercialization, leadership skills, cost consciousness,
communication skills, and diplomacy. - Up to 30-40% travel to manufacturing
or test facilities is required. - Flexibility to work beyond normal workday
hours, shift work, and some weekends. - Operation of process equipment may be
required in the pilot plant.
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