Senior Scientist Job - Food Science -
Land O'Lakes – St. Paul, MN
Land O'Lakes, Inc.
St. Paul, Minnesota, United States of America (USA)
Nov 15, 2010
Start of work:
Dec 1, 2010
Simply send you CVs to email@example.com
and please mention this requisition number (LL-101008-RG) in the subject
line of your mail.
Land O'Lakes, Inc. would be nothing
without our amazing employees. All 9,000 of them. Today, we are a company
with more than $10 billion in annual revenue in 2009 and the second-largest
cooperative in America. This success reflects the efforts, commitment and
pride of our employees. As we continue to build on this success, we'll
always be looking for talented people to help us grow.
Since 1921, we have been member owned and operated. We are a
market- and customer-driven cooperative committed to optimizing the value
of our members' dairy, crop and livestock production. We do business in all
fifty states and have a presence in more than sixty countries, with our
headquarters in St. Paul, Minnesota.
Here at Land O'Lakes, Inc., we value and recognize the
unique talents and potential of all employees, and we are dedicated to
being a high-performing organization built on the foundation of a diverse
and inclusive workforce. If you are interested in becoming a part of this
amazing team, please visit our website at www.landolakes.jobs.
Land O’Lakes Dairy Foods division is a leading marketer of a
full line of dairy-based consumer, foodservice and food ingredient products
across the United States. The LAND O LAKES® brand is recognized and valued
by consumers and customers nationwide and internationally.
The Sr Scientist will be part of
the Land O’ Lakes’ Dairy R&D team of professionals who have broad skill
sets and expertise. Motivated and innovative Scientists will have the
opportunity to contribute to overall company performance resulting in
career growth. This position will support the Foodservice B2B team and lead
new product development projects from bench to commercialization. Projects
are driven by innovation within the R&D team, market research and
strategic enterprise food customers. The Senior Scientist will contribute
to continued Foodservice growth through expanding current products as well
as new technology, markets and product lines. Will have the opportunity to
utilize analytical and problem solving skills with regard to technical
product issues and interact with internal and external customers, as well
as at the manufacturing facilities.
Projects are focused on dairy products such as process
cheese, sauces and butter spreads as well as frozen, refrigerated and
shelf-stable products along with health & wellness initiatives such as
sodium reduction and reduced fat. Managing multiple projects is required
using the stage gate process, which increases the overall success through
prioritization and cross-functional collaboration. This position will
translate customer/consumer needs into product attributes, therefore
requires a passion for food science and a philosophy of quality and
integrity. Dynamic and driven food science professionals will be part of
Land O’ Lakes Dairy R&D succession plan, with opportunities for
personal and professional growth.
MS in Food Science, Dairy Science or Engineering from an
accredited university. Solid understanding of Food Science principles,
in-depth technical knowledge of food formulations and processes, ingredient
functionality and project management. Knowledge of product/process/package
interactions, manufacturing processes, finished product applications in
food service channel, food processing, QA/HACCP/DHSE requirements, and
experience using experimental design. Proven track record in working with
external customers to achieve final product.
Proactive leadership skills used to achieve results through
cross functional teamwork with internal and external resources. Proficient
in project management using stage gate process. Strong planning and
organization skills; ability to manage multiple, rapidly changing
priorities; focused to achieve customer expectations. Excellent
communication/interpersonal skills with technical/business
partners/customers and the ability to achieve accelerated time tables while
maintaining cooperative working relationships. Proven technical problem
solving ability. Experience using statistical design. Culinary or culinology experience desirable. Preferred experience
with emulsions; refrigerated, frozen and shelf stable dairy systems is a
plus. Proficient in Microsoft Word, Excel and PowerPoint.
An advanced degree such as a PhD with 7-10 years of
experience in food service or business to business food product
development, dairy experience is a plus.
Minimum of 7 yrs of experience in business to business customer technical