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Sr 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


Cargill Value 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.

Principal Accountabilities:

         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 validation)

         10% - Research (work with support teams to investigate food safety initiatives, shelf life, cook out validation, customer complaints, high performance innovation, sensory analysis)

         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 is necessary

         A minimum of 5 years experience in new product development, commercialization of new products, and/or research

         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.


Research and Development

Primary Location




Job Type



Day Job


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