innovative and proprietary solutions to develop new and improve existing
grain-based ingredients in aspects including functionality, taste, nutrition
projects which align with Mills business objectives.
and apply the Methodology of Product/Process/Package Development (MOPD).
test and process grain-based foods including yeast and chemically-leavened doughs and batter products, pasta, batters & breadings, and extruded cereals and snacks to meet
project goals and to provide customer, marketing and sales support.
and define manufacturing processes for new ingredients and products that
meet process, quality and cost objectives.
and measure the physical, chemical and biological transformations that occur
to produce new ingredients and products.
grain, flour, dough and food processing and testing equipment.
and execute experiments, analytical testing, and pilot and plant trials;
record, summarize and report results.
and analyze results of experiments to provide recommendations.
results for review and present findings to management.
in scale-up and start up production.
technical leadership internally and to customers as required.
accurate and complete records using approved data-recording system.
new scientific findings, new products and consumer trends within the food
flexibility in learning and finding new ways of doing work.
prior art to ensure that efforts are unique and ownable.
in and/or coordinate technical meetings by suppliers, universities, etc. in
areas of technical, functional or clinical significance related to projects
or for knowledge acquisition.