Principle Food Scientist Buffalo/Niagara, NY

 

Baking Industry at Professional Support, Inc.

Location: Buffalo/Niagara, New York Area

Apply Now

Type:

Full-time

Experience:

Mid-Senior level

Functions:

Science 

Industries:

Food & Beverages 

Posted:

October 27, 2009

Compensation:

Competitive Salary DOE

Employer Job ID:

JRM - CB

Job Description

We're helping a favorite client in the Buffalo, NY area in their search for an experienced Principle Food Scientist.

Experience a "Rising" Opportunity with a company that is doubling their footprint and production to accommodate an increasing national demand for their products.

The position of Principle Food Scientist is a newly created job, with the opportunity to play an instrumental role in the continued success of this bakery.

A focus on QUALITY and structured, controlled growth are the keys to this position.

The Principle Food Scientist will be responsible for developing new bakery ingredients and/or applications and will also support operations for product launches.

Responsibilities Include:
Develop, duplicate and modify bread, roll formulation
Create finished sample and arrange for completed
product/samples to be shipped to customers
Conduct product presentations for internal/external
customers.
Provide formulation technology training to R&D team
Provide scale-up support to ensure a successful
transition to product commercialization
Present innovative concepts and products for
internal/external accounts on an ongoing basis
Assessment of technical feasibility from a product
standpoint and identification of product related
issues such as new and unique ingredients
Identification of formulation & ingredients, shelf life,
potential suppliers, and lead times
Development of specifications for new raw materials
and finished products
Participation in plant trials and adjustments as
needed to products
Management of product transition from development
into the supply chain Facilitate internal and external
plant trials
Develop QA testing procedures
Troubleshoot product problems and quality
Collaborate with other departments including sales
and marketing

Skills

Job Requirements:
Degree ( 4 year) in Food Science or related field
5-10 years experience
Bakery formulation experience ( bread / rolls)
Understanding of production side of bakery industry
In depth knowledge and expertise with baking
ingredients such as dough conditioners, enzymes,
chemical leavening agents, and emulsifiers
including how those agents affect the baking
process and products
Strong communication, creativity, and technical
skills are a must.

Job ID: 773009

 

 

Main Page

setstats Copyright (C) All rights reserved under FoodHACCP.com

If you have any comments, please  send your email to info@foodhaccp.com