|
Food
Scientist - Cincinnati,
OH Tracking Code 1923 Job Description John Morrell & Co, a member of the John Morrell Food Group,
has a Food Scientist position open in Springdale, Ohio. The Food Scientist will serve as a corporate quality expert for
the company, providing the foundational science in support of plant
operations, quality management, and research and development. The Food
Scientist must have a working knowledge about processed meat ingredients,
formulations, processing systems, packaging, and shelf life and utilize this
knowledge to help improve both quality and operational efficiency. The Food
Scientist will apply this knowledge towards maintenance and improvement of
the quality of products and cost of production. Key Accountabilities: · Conduct laboratory and
plant research on processed meat raw materials, ingredients and finished
products to improve food quality, and cost of product production. · Conduct appropriate
research in concert with R&D and operations that design critical food
quality attributes into new products at inception. · Research and establish a
working knowledge about oxidation in processed meats, curing meats, and
fermentation and use the knowledge to troubleshoot and help solve quality
issues. · Asses the integrity of
the data generated in house as well as performed by third-party chemistry
laboratories for the purposes of nutritional panels, regulatory compliance,
standards of identity, and product specifications. · Work with the various
R&D groups and Consumer Affairs on sensory analysis of products. Provide
expertise on how sensory studies are performed, how data is analyzed and how
results are communicated to the company. · Serve as the company
resource for ingredient quality assessment, ingredient performance in
products, and assist with ingredient replacement cost-reduction strategies. · Provide general support
and assist with managing the JMFG shelf life program. · Serve as a liaison
between the academic community and the company by applying research findings
to relevant business opportunities. · Must maintain an active
applied research program using laboratory, pilot-plant, or plant resources
and leading to peer-reviewed publications and internal company reports on
subjects relating to food science, meat science, quality, or muscle
biochemistry. · Must be able to
communicate effectively with scientists and non-scientists alike, such as
business development managers, plant managers, executives within the company,
and customers. · Find, collect, and
disseminate the relevant scientific information for the purpose of
maintaining and/or improving quality of company products and performance in
the marketplace. Physical Demands: 15% travel required to processing facilities and professional
meetings; 30% travel can be expected initially. Processing facilities may include working on cold and wet
environments. Disclaimer: This position description is not intended, and should not be
construed to be, an exhaustive list of all responsibilities, skills, efforts
or working conditions associated with the job. It is intended, however, to be
an accurate reflection of those principle job elements essential for making
decisions related to job performance, employee development and compensation.
As such, the incumbent may perform other duties and responsibilities as
required. As a part of the pre-employment screening process, all potential
employees are subject to a Drug Screen and Background Check. Applicants must be currently authorized to work in the United
States on a full-time basis. Required Skills Requirements · M.S./Ph.D.
degree in Meat Science, Food Science & Technology, Animal Science, or
related field. · A thorough knowledge of
meat biochemistry, processed meat technology, curing reaction in meat, shelf
life, and oxidative reactions in food and ability to apply such knowledge
towards quality of processed meat products. · Excellent presentation
skills and the ability to communicate relevant technical information relating
to food quality to processed meat plant QA and operational managers. · Must have strong
analytical and problem solving skills. · The successful candidate
will have the ability to independently conduct publishable applied research
in the laboratory and in red meat-processing environments, as evidenced by
prior publications in this field. *LI-MS2 Job Location Cincinnati, Ohio, United
States Position Type Full-Time/Regular |
Copyright (C) All rights
reserved under FoodHACCP.com
If you have any comments, please send your email to info@foodhaccp.com
