R&D Food Technologist
Type: Direct hire
Location: southwest suburb of Minneapolis
Schedule: Mon-Fri day shift (exact hours flexible)
Responsible for assisting with the Research & Development activity for
the division, including the development of new products which are assembled
in our own production facility.
ESSENTIAL FUNCTIONS AND
1. Work on assigned product
development projects for the company brand.
Contribute new product ideas.
Build prototypes; validate functionality of prototype in production;
calculate prototype costs; sensory evaluation of prototypes; guide new
prototypes from bench top to production.
Coordinate microbiological testing of new items with Microbiologists.
Perform product reformulation.
Component evaluation: Provide feedback and maintain records.
Record & receive in samples sent in.
Work with suppliers, brokers and sales to achieve successful new concepts,
directing flavor profiles and ingredients.
Perform technical analysis of Food Service Equipment (slicers, pumps, etc.)
and new ingredient applications.
Work with suppliers to develop raw material specifications (i.e. send
proper specification form to the supplier, monitor progress, review for
accuracy, distribute) for new ingredients.)
Initiate setting up new products in the JD Edwards system with Purchasing.
Participate in the company HACCP team.
Maintain sample list, nutritional summaries, recipes and other related
Run products on production floor.
2. Update and maintain recipe book and files.
3. Update, create and maintain nutritional and ingredient labeling for items
manufactured by the company.
4. Competitive analysis research completed as needed.
5. Conduct research studies including test design and written conclusions.
Bachelor Degree required
in Food Science or closely related science field.
Minimum of 2 years experience in research and
development with a food manufacturing company required.
Experience building prototypes is a must.
Experience in microwave product development and MAP packaging a plus.
Knowledge of Good Manufacturing Practices (GMPs), MAP (Modified Atmosphere
Packaging), NLEA (Nutritional Labeling Education Act) and FALCPA (Food
Allergen Labeling and Consumer Protection Act.)
Familiarity with Microsoft Office Suite.
Quality Control programs (HACCP, SSOP), Microbiology, Manufacturing,
763-546-0512 OR Minneapolis@LabSupport.com
Food & Beverage
or Apply Online
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