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Associate Scientist-HOP02071
– Hopkins, 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
Cargill Dressings, Sauces
& Oils trades, manufactures and sells refined vegetable and tropical oils
and animal fat to a wide range of food and non-food manufacturers. The
business produces shortenings, frying oils, mayonnaise, dressings, and sauces
for the foodservice industry. Customers include major food manufacturers,
broad-line distributors, and quick service and casual dining restaurant
chains. Non-food industrial applications include ingredients for paint,
candles and biodiesel manufacturing. The business operates seven oil
refineries, five shortening and oil packaging plants, and three mayonnaise,
salad dressing and culinary sauce facilities. These operations are located in
California, Florida, Georgia, Iowa, Kansas, North Carolina and Ohio. The
business is integrated with Cargill's soybean crushing activities, which
offer crude soybean oil for further processing. Leverages scientific knowledge to support customers in the
Foodservice Oils segment. Incumbent is expected to support Food Service Oils
Research & Development team in delivering value-added technical solutions
to customers. This will encompass fry studies, sensory evaluation, sample
preparation, laboratory testing and report writing. Principal Accountabilities: 40% - Responsible for conducting fried food studies and other
foodservice product related projects. Includes assisting in planning,
execution, interpretion and reporting of results.
Maintain fry lab and oil blending area including, but not limited to: inventory
and ordering of supplies, cleaning of equipment and work area and overseeing
equipment installation. Qualifications
Required Qualifications: ·
Four-year undergraduate degree in a related scientific
discipline, such as Food Science, Chemistry, Food Technology ·
Understanding of basic food safety requirements ·
Proficient computer skills (Microsoft Office Suite -
Word, Excel, Outlook, etc.) ·
Demonstrated teamwork and the ability to effectively
collaborate with others ·
Effective oral, written, presentation and communication
skills ·
Ability to handle a variety of food products, including
raw meats ·
Ability to lift 35 lbs. routinely ·
Master's degree in a related scientific discipline,
such as Food Science, Chemistry, Food Technology ·
1+ years of Food Industry experience ·
Experience in fats and oils ·
Knowledge of food sensory evaluation methods ·
Laboratory analytical experience ·
Technical research skills ·
Experience in food preparation in a restaurant environment
·
Proven ability to behave in accordance with Cargill
values and ethics Cargill is an EEO/AA
employer. Job
Research and Development Primary Location
US-MN-Hopkins Schedule
Full-time Job Type
Standard Shift
Day Job |
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