Associate Food Scientist – Omaha, NE

Research and Development



Full Time

Under direct supervision, researches, conducts experiments, gathers data, develops preliminary findings and prepares written reports for the development of new products from conception through successful commercialization. Follows established protocols and work plans. Formulates new products to meet customers’ demands and reformulates existing products to improve quality and/or margins. Drafts technical proposals and reports for review.

  Base product maintenance support.

  New Product formulation: Formulate new products to match the cost target, ingredient statement, nutritional profile and product attributes of the target product.

  Develop and document the process for the manufacture of a new product.

  Independently design, plan and execute experiments.

  Interpret experimental results and implement next steps.

  Demonstrate knowledge of pilot plant and commercial scale processes and equipment.

  Generate raw material, manufacturing and finished product specifications utilizing on-line specification system.

  Work with cross-functional teams to accomplish project objectives.

  Organize and participate in project presentations to brand management.

  Maintain awareness of current technical trends and identify and implement technologies that can be applied to increase profitability.

  Manage multiple projects simultaneously, ensuring timely completion of project objectives in a fast-paced environment.

  Drive innovation and creativity within brand group by bringing new ideas and prototypes for team review.

  Work closely with Engineering/Operations to source equipment required for new product manufacture.

  Provide operations and engineering with process procedures.

  Assist with plant trials and product start-ups.

  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 1-3 years work experience

  MS in Food Science or related field plus up to 1 year relevant work experience preferred.

  Related fields include Nutrition, Food Chemistry, Food Engineering or Culinary.

  Experience in Product Development in a Food Company required, further processed meat product experience preferred.

  Proven ability to handle multiple projects simultaneously.

  Must possess high learning agility

  Demonstrated ability to effectively communicate, influence and interact within a cross-functional organization.

  Proficient in Microsoft Office Products.

  May travel up to 40% of time.

  Must be able to travel independently and as a responsible CAG representative.



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