Food Scientist-WIC02393 - KS-Wichita
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 142,000 people in 65 countries with
annual revenues in excess of $133.9 billion. Through innovation, creativity
and teamwork, we are transforming entire markets and peopleís lives worldwide,
and we can have the same impact on your career. Discover how we can be
Better Together at www.cargill.com.
Added Meats Foodservice is the preferred meat supplier to restaurant chains,
healthcare facilities, colleges and universities, business and industry.
Foodservice professionals throughout North America count on Cargill Value
Added Meats for customer-focused meat solutions that blend culinary trends
with labor-saving efficiency.
Cargill Value Added Meats (CVAM) Foodservice has an
opportunity available for a Sr.
Food Scientist, located in Wichita, KS. Lead the execution of
projects that support the business unit strategy. Cross functional
collaboration is essential working with
operations, commercial, supply chain, tech services, as well as customers
and suppliers. Focus on 1) product development, either ensuring a product
match or new product meets customer expectations, 2) least cost formulation
ensuring the product has the same eating attributes regardless of
formulation, 3) work with support functions on research in food safety
initiatives, determining shelf life, investigating complaints, and high
performance innovation, 4) identify collaboration opportunities across
Cargill businesses and 5) identify potential products that will distinguish
Cargill from its competitors and defended by intellectual property.
40% - Product
development (customer and supplier collaboration, pilot plant development,
implementation of new products, specification development)
40% - Least cost
formulation or validation of formulation changes for existing items
(identify and prioritize formulation opportunities with plant scale
10% - Research (work
with support teams to investigate food safety initiatives, shelf life, cook
out validation, customer complaints, high performance innovation, sensory
05% - Identify
collaboration opportunities across Cargill businesses
05% - Build, maintain
and defend IP portfolio
A bachelorís of science degree or equivalent
experience (7 years) in food/meat science, culinary arts or food processing
A minimum of 5 years experience
in new product development, commercialization of new products, and/or
Ability to effectively communicate to a wide range of
subject matter expertise
Highly motivated individual with a strong background
in scientific procedure and project management skills are required
Data analysis, experimental design, and technical
writing and effective vocal communication skills are also required
Master's degree is highly preferred.
Processed meat experience preferred.
Previous experience in retail and/or food service,
operations, and/or management is highly preferred
Cargill is an EEO/AA employer.