THE SHELF-LIFE OF CHEESES
Oresund Food Excellence
packed in material made from biobased polymers which will give
them an extended
shelf-life may become a reality within short. A research
project called ³?,
taking place at The Royal Veterinary and
Agricultural University (KVL) in Copenhagen
as well as other institutes and
companies in Europe, continues to show promising
results. It is working
towards a new approach to the use of oxygen scavengers,
preservatives, as active, protective agents in a new biobased packaging
made from polylactate (PLA). The material is based on lactic acid,
from lactic acid bacteria from corn. The objective is to extend the
of cheese from 2-3 months up to 9 months.
The extension of shelf-life does
not require more food additives in the
foodstuff itself. The project concentrates
on the packaging material.
Biobased food packaging materials are materials
derived from renewable
sources and these materials can be used for food applications.
is a living product, which soaks in oxygen and sends out carbon
combination often means that the cheese blows up and thereby
it is easier to
puncture the packaging. With the biobased packaging, more
carbon dioxide can
ooze out and prevent the cheese from blowing up,?says
Vibeke Kistrup Haugaard
(KVL) from the group of researchers involved in the
The new technology
developed, and knowledge obtained from the Biopack
project, will also be applicable
in other bio packaging concepts.
The impact of the research results is substantial.
Extended shelf life
improves potential for overseas exports. Moreover, it leads
to an extension
of the shelf-life after opening the packaging material at home,
the incorporation of the active components in the packaging. This
reduce the growth of moulds and development of rancid taste. Additionally,
fossil plastic materials by renewable biobased polymers may
benefit the environment
and at the same time improve the utilization of
pilot project is to be completed in August 2004.
COLI O157 TEST RECEIVES AOAC CERTIFICATION
GAITHERSBURG, Md.-- IGEN
International, Inc. announced today that its
PATHIGEN E. coli O157 test, based
on the Company's proprietary ORIGEN(R)
technology, has earned the Performance
Tested Method certificate of the AOAC
Research Institute (AOAC RI).
FIRM GOES OFF TO MARKET
Officials with Bio-ID Diagnostic Inc. were
cited as saying that genetic
fingerprinting of microbial organisms can offer
the food industry and
consumers better assurance that there are no dangerous
pathogens in our food
supply, and that the company is ready to take its patented
technology to the commercial marketplace.
Test to Detect E. coli in Meat
Diagnostics Inc. (Nasdaq: SDIX), a leading provider of antibody products and analytical
test kits for the food safety and water quality markets, today announced the completion
of evaluations performed by major independent laboratories on SDI's RapidChek(R)
test for E. coli O157.
updates hygiene software
The new multilingual version allows users
to work in English, Spanish, Italian, French or German ?and the language can be
selected at the touch of a button. The original software in English was launched
18 months ago
clothes filter out cholera
old saris to filter drinking water collected from rivers and ponds has halved
the number of cholera cases in remote Bangladeshi villages.
clean drinking water
Filtering drinking water from rivers and ponds through
a folded piece of cotton cloth could cut disease by half in cholera-plagued countries,
a new field study suggests.
E. coli Test Results: Updated January 27, 2003
issues alert on food terrorism
have been attempts to contaminate food
By Emma Jane Kirby
BBC Geneva correspondent
The World Health Organization
(WHO) has warned that terrorist groups could try to contaminate food supplies
and has urged countries to strengthen their surveillance.
There has already
been some examples of deliberate contamination of the food chain. It's only very
few, but there has been some examples
In a special
report, the leading UN health agency, said an attack using chemical or biological
agents in food could lead to people dying or contracting serious illnesses like
said it had not received any specific warnings of such an attack.
it added that it viewed deliberate food contamination as "a real and current
booklet entitled Terrorist Threats to Food warns of the potential insertion of
pesticides, viruses and parasites in food as "a way of deliberately harming
cites examples of intentional food attacks of the past, including a salmonella
outbreak in the US state of Oregon.
that incident, more than 750 people became ill, after members of a cult contaminated
restaurant salad bars.
WHO director of food safety, Jurgen Schlundt, said the booklet was not designed
to alarm but rather to try to alert governments to boost their surveillance and
emergency response measures.
have already been some examples of deliberate contamination of the food chain.
It's only very few, but there have been some examples. And we do know that the
potential is there," he said.
way to try to deal with it is to strengthen some of the systems that we already
have in place, but they need in some cases strengthening of certain areas."
Mr Schlundt added
that natural outbreaks show the potential dangers of food-borne disease.
said about 1.5 million people already die each year due to diarrhoea-related illnesses
caught from eating contaminated food.
WHO says if terrorists deliberately add harmful agents, many more people could
be left suffering from acute long-term effects, including paralysis, foetal abnormalities
and increased rates of chronic illnesses like cancer.
01 | Health
Rapid food poisoning analysis
04 Feb 01 | Health
over food poisoning
10 Feb 01 | Health
Salmonella infection cases drop
Feb 01 | Health
Faster detection of food poisoning
26 Jun 02 | Science/Nature
Unhealthy glow signals bioterror
14 Mar 01 | Health
'kills chicken bugs'
01 Nov 01 | Americas
Analysis: Threat from disease
The BBC is not responsible for the content
of external internet sites
Top Health stories now:
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drug 'lasts 24 hours'
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scan could save lives
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Links to more Health stories
are at the foot of the page.
ON BACTERIA AND MICRO-ORGANISMS
February 1, 2003
Fort Murray Today
Health Canada is, according to this story, proposing to allow irradiation
of four new foods. They will be frozen ground beef, fresh and frozen poultry,
packaged fresh, frozen, prepared and dried shrimp and prawns and mangoes. To date,
irradiation has been approved for potatoes, onions, wheat, flour, whole wheat
flour, whole and ground spices and dehydrated seasonings.
the life of foods by destroying bacteria, moulds and yeast. It can also control
infestation of insects and parasites. Radiation increases the shelf life of fruits
and vegetables by slowing down ripening and sprouting. The Sierra Club of Canada
claims that food irradiation damages some vitamins, amino acids and fatty acids.
Others insist that research has found no adverse effects leaving no radioactive
residue, but destroys about 10 per cent of vitamins A, B1,E and K, about the same
amount lost in freezing and canning. The story says that food preservation has
come a long way to ensure that it
is safe for human consumption. During the
"Dark Ages" where there was no refrigeration, canning processes or even
the knowledge of pasteurization, no doubt that many people succumbed to food-borne
diseases. Spices were used a great deal to mask the flavour of rancid and spoiling
food. The life expectancy at that time was a mere 40 years. We are indeed fortunate
to have such good, safe food to eat. All irradiated foods must be labeled with
a distinctive logo "radura" to identify that the product has been irradiated.
Health and safety authorities in at least 39 countries have approved irradiation
for a total of 40 different foods from spices to grain, boneless chicken and fruits
and vegetables. Recent surveys in the U.S. shows that consumers are willing to
purchase irradiated foods.
Most consumers are interested in the process that
eliminates harmful microbes and reduces the risk of food-borne diseases. Nothing
can guarantee food safety, but food irradiation reduces the bacteria and micro-organisms
that may be present. Irradiated food must still be handled with care to prevent
plans tougher enforcement of food safety measures
By LANCE GAY, Scripps
Howard News Service
Saturday February 01, 2003, 04:38:00 PM
(SH) - Huge meat recalls last year show that meat plants aren't doing enough to
keep dangerous food pathogens out of the food supply and new efforts will be required
this year to ensure facilities are following proper safety procedures, a top Agriculture
Department official said.
Elsa Murano, Agriculture undersecretary for food
safety, said in an interview this week that she is not satisfied meat processors
and federal meat inspectors are doing enough to ensure that food pathogens are
kept out of the food supply. She said the government will bolster safety programs
aimed at detecting dangerous pathogens like E. coli before meat gets to supermarket
"It's a war on pathogens - that's what it means," Murano
said. "We have to break this cycle so we do not have these multimillion-pound
In the budget President Bush will present to Congress on Monday,
the Agriculture Department is seeking to increase its budget for food safety programs
by $112 million to $800 million next year.
The added funding is earmarked to
test for pathogens and to provide more inspectors and specialized training for
food inspectors. The inspectors also will be given new training to counter terrorists
who could attempt to put exotic pathogens in the food supply.
Murano said federal
inspection programs will require processing plants to show they have adequate
sanitation programs to detect and combat troublesome food pathogens like E. coli
and listeria. Inspectors also will make sure that equipment designed to deal with
the pathogens is working properly.
The most dangerous E. coli pathogen, known
under its strain name as E. coli OH:157, was discovered in 1980. Murano said high
levels of recalls demonstrate that it's not that rare anymore. Veterinarians estimate
that a quarter of the cattle going to slaughter today could be infected with the
virulent E. coli strain, which grows in the gut of cattle.
The outbreak last
June of E.coli OH:157 contamination traced to ground beef produced in Greeley,
Colo., prompted the Agriculture Department to order the recall of 19 million pounds
of beef - the second-largest beef recall in the agency's history. At least 42
people in 23 states were sickened, and scientists believe one death may have been
Murano said processing facilities this year will be required to modify
the current federal inspection program known by an unwieldy name - the Hazard
Analysis and Critical Control Points program, or HACCP. The plants must have specific
plans for reducing E.coli contamination, and federal inspectors will ensure that
the plans are followed.
"I don't believe that processing plants are doing
everything they can," Murano said. "They have got to be active and we
have to be very active. To win this war, we have to pull out all of the stops
and be as aggressive as possible."
Murano said she has not decided how
to handle the problem of listeria, which prompted a recall of 28 million pounds
of prepared meats in October. While E. coli grows in the gut of animals, listeria
grows in meatpacking plants. Its spread prompted government directives for increased
testing and a review of sanitation plans. The agency is studying a Clinton-era
plan to require all plants to test for listeria. Some meat packers complain that
the E. coli directive marks a return to pre-1990 days, when the food inspection
agency imposed policies on meat packers. On the other hand, public interest groups
say the government needs to establish standards for the industry to meet, rather
than leaving it to the plants to come up with plans.Felicia Nestor of the Government
Accountability Project, a Washington interest group that follows food safety issues,
said more sweeping changes are needed, including the establishment of federal
standards of food safety. "The fatal flaw of HACCP is that it is standardless,"
she said. "Until they come up with effective changes, we're just waiting
for a repeat of what happened last summer."
Industry Seen Embracing Irradiation
Sat February 1, 2003 09:06 PM ET
(Reuters) - Stung by record recalls of tainted meat last year, the U.S. food industry
is stepping up the use of new technology to irradiate meat as an extra protection
against deadly bacteria such as E. coli and listeria.
a small part of the 9 billion pounds of ground beef sold in the United States
last year was irradiated, but the amount is growing rapidly, despite concerns
voiced by some consumer groups about the unknown long-term effects on health.
would estimate the total volume currently being irradiated under 5 percent (of
beef production), but we are anticipating an exponential growth curve," said
Janet Riley, spokeswoman for the American Meat Institute (AMI).
exposes products to ionizing radiation that kills insects, molds and bacteria.
The U.S. government approved irradiation treatment of ground beef in January 2000,
and the first batch was processed in May of that year.
CONSENSUS IS THAT IRRADIATION IS SAFE
January 30, 2003
A Researcher with the University of Guelph says the scientific consensus
that the use of irradiation, to kill pathogenic bacteria in food, is safe.
use of irradiation has been approved in Canada for spices, potatoes and
since the 1960s and Health Canada is now proposing expanding the list
ground beef, poultry, prawns and mangos. Public meetings to
discuss the proposal
and gather input are underway now. University of
Guelph Food Safety Network
Scientific Director Dr. Doug Powell says numerous
studies have shown irradiation
to be a safe process.
Clip-Dr. Doug Powell-University of Guelph
has been well studied for the last 50 years. It's a very safe
critics suggest that there are certain classes of chemicals
formed in irradiation
that may carry some theoretical risk. The European
government is looking at
this but Canadian and American scientists looked at
that and do not agree.
Cooking in any way...any processing of foods causes
chemicals to be formed.
Irradiation does as well. Many of these chemicals
have been studied in long
term feeding studies with rodents and other
animals and the consensus is that
this is a safe process. Especially when
you compare the long term theoretical
risk with the two to seven million
Canadians that get sick each year from the
food and water they consume, I
think that we have a responsibility to at least
explore what technologies
are out there that can reduce that burden.
Powell says, since 2000, consumers in the United States concerned over
borne illness have embraced irradiated ground beef. He stresses the
irradiation does not absolve producers or processors of their
He says it's simply one more tool the food industry
can use to fight the bacteria
responsible for food poisoning. For
Farmscape.Ca, I'm Bruce Cochrane.
is a presentation of Sask Pork and Manitoba Pork Council
Application of Risk Analysis
Davey CEO & Chris Chan, Director Science & Risk Management, SafeFood NSW
here to see the slides (Wait for 30-40 sec. after
click) (ONLY with Microsoft
food safety - Milk and Dairy Beef Quality Assurance Program R Wallace
here to see the slides
A HACCP System in Your Food Service Operation
http://www.cfs.purdue.edu (by Hospitality & Tourism Management)
here to see the slides (ONLY
with Microsoft Explorer)
(by Dr. C. Cutter)
here to see the slides (ONLY
with Microsoft Explorer)
here to see the slides (ONLY with Microsoft Explorer)
and implementation of HACCP in processing plants
Source from : MS Brewer http://www.cvm.uiuc.edu
here to see the slides
water and Food Safety
from UC Davis (UCgaps) - http://ucgaps.ucdavis.edu (Trevor V. Suslow, Ph.D.)
here to see the slides (PDF fil
PROCESSED CHEESE ONLY FOR GIRL WHO SURVIVED DEADLY E.COLI
02/03. ONE DIED,
195 FELL ILL FROM PORK ROLLS IN AUSTRALIA: LAWYERS
02/03. Class action against
02/02. SICK CRUISE
02/02. SALMONELLOSIS: WASHINGTON AND IDAHO
E. COLI INFECTION: ONTARIO
02/01. BOTULISM, BOTTLED GARLIC - DENMARK
Salmonella suspected in jail outbreak
01/30. HAGGIS ONE OF 4 SUSPECTS
IN E. COLI OUTBREAK; 55 FALL ILL AF -
01/29. E. COLI OUTBREAK FOLLOWED CITY
01/29. FOOD POISONING, SCHOOL CHILDREN - COLOMBIA (CALI)
Temburong Jungle Visit Lands 30 Koreans In Hospital
OPIE¡¯S QUALITY MEATS HAGGIS may contain E. coli 0157: H7 bacteria
peanut protein in SILANG BRAND CRACKERS and BISCUITS
01/31. Ohio company
recalling 250 ice cream packages with undeclare
01/31. Undeclared sulphites
in SAHHA BRAND JAMS and MARMELADES
01/31. Puerto Rico Firm Has Recalled Pork
Product Jan 29
01/31. Puerto Rico Firm Expands Recall Of Pork Products For
Possible Listeria Contamination
01/30. Ho's Trading Inc. Issues Allergy Alert
on Undeclared Peanuts in Candy
01/30. Ampacco Has Recalls Always Save Taco
Seasoning Mix Due to Unlabeled Wheat, Soy,
01/30. Puerto Rico Firm Has Recalled
Pork Product Jan 29
01/30. Ho's Trading Has Recalled Master Chao Candy Jan
01/30. Ampacco Has Recalled ALWAYS SAVE TACO SEASONING MIX Jan 29
Registration of Food Facilities Under the Public Health Security
and Bioterrorism Preparedness
Prior Notice of Imported Food Under the Public
Health Security and Bioterrorism Preparedness
Food Advisory Committee; Notice
OPPD (Policy) What's New Page: Updated January 31, 2003
(Extraordinary) Session of the Codex Alimentarius Commission
Meeting of the
Codex Committee on Residues of Veterinary Drugs in Foods
Codex Ad Hoc Intergovernmental
Task Force on Foods Derived from Biotechnology
Food Safety News
DEPARTMENT OF HEALTH FOOD AND DRUGS ACT: FOOD AND DRUG REGUL
02/03. 'ONLY VIGILANCE
& CONSTANT PROTEST' WILL KEEP GOVERNMENTS
02/03. TAKING ON BACTERIA AND
02/03. HAZARDOUS TASTE
02/03. USDA says Pilgrim's Pride
not largest meat recall
02/02. MICE POO FOUND IN POPCORN
issues alert on food terrorism
02/02. USDA plans tougher enforcement of food
02/02. Food Industry Seen Embracing Irradiation
Stop & Shop Offers Customers a New Food Option
02/01. Single food safety
agency by 2005
02/01. Guest editorial: Meat safety at risk
face jail in tough new EU food laws
02/01. Class action against restaurant
Ministry says 50% of food poisoning not reported
01/31. AUDIT REPORTS
FOR EXETER AND WORCESTER COUNCILS PUBLISHED
01/31. DEADLY ALLERGIES: PRIVATE
MEMBER'S BILL WOULD REQUIRE SCHOOL
01/31. IRRADIATION CONCERNS -
NO CREDIBLE EVIDENCE THAT ACRYLAMIDE IN FOODS POSES HUMAN CA
CANADA CONSULTATIONS ON IRRADIATION
01/31. SCIENTIFIC CONSENSUS IS THAT IRRADIATION
01/31. FDA MUST REFOCUS PROPOSED RULES ON PRIOR NOTICE, NFPA SAYS
Six new cases of BSE
01/31. University of Illinois, State Scientists Tackle
CWD and Othe
01/31. Mad cow epidemic warning
01/31. WHO warns of 'mad cow'
risk outside the EU
01/31. SureBeam Processed Meat Now in 2,100 Stores
E. coli Summit ignores irradiation
01/31. Food terrorism a new worry
MHS CONSULTS ON PROPOSED CHANGES TO MEAT INSPECTION CHARGES
01/30. LDP OKS
BILL TO FINE BEEF PRODUCERS OVER TRACKING
01/30. U.S. Lawmakers Ask Bush to
Take Food Dispute to Internationa
01/30. New Fed Food, Drink Plan Proposed
FOOD SAFETY AND QUALITY UPDATE - NO.1
01/30. CSPI ON HARVARD ACRYLAMIDE STUDY
01/30. FOOD IRRADIATION HEARINGS IN OTTAWA: DON'T NUKE OUR FOOD!!
PROPOSED BIOTERRORISM RULES TO PROTECT U.S. FOOD GMA STRESSE
01/30. FDA PLANS
STRICT U.S. ANTI-TERROR FOOD IMPORT LAWS
01/30. USA: FDA proposes anti-bioterrorism
food import rules
01/30. Health Ministry conducts food safety checks for CNY
FSIS to double cities monitored by meat import inspectors
01/30. Study Shows
Acrylamide In Baked And Fried Foods Does Not Inc
01/30. GM FOOD - Authorisation
of New GMO Food Products
01/30. World Health Body Warns That Mad Cow Still
01/30. Weis Markets to Begin Selling Irradiated Ground Beef
Safeway to Sell SureBeam(R) Processed Fresh Ground Beef in B
01/30. Food Safety
Summit To be Held March 18-20, 2003 in Washingto
01/30. Third Party Will Review
Food Safety at Omaha, Neb.-Based Neb
01/30. FSA launches its new salmonella
01/30. Snow Brand vows to restore image with safety steps
Hopes Of Less Draconian Scallop Regime
01/30. Zambia's GM food fear traced
01/30. PRIOR NOTICE OF IMPORTED FOOD SHIPMENTS PROPOSAL
PROPOSES REGULATION FOR REGISTERING FOOD FACILITIES
This information from http://www.hastingsgr.com
AA Culinary Arts, BS Science preferred 5 or more
years experience in recipe formulation and flavor testing. Combination of foodservice
and industrial experience is ideal. Individual will: Perform various culinary
projects in support of flavor application. Develop concepts to highlight company's
flavors. Participate in ideation sessions. Attend, assist and conduct customer
Salary $50,000 to $65,000
Technologist, Product Development N276
Individual must have
a BS Food Science and 1-2 years experience in product development. Frozen Entree
experience is preferred. Pilot plant or scale-up experience a big plus. Individual
will be responsible for the smooth transition of previously developed recipes
into production at a new manufacturing site. Will also troubleshoot production
problems from the formulation standpoint. Knowledge of freeze/thaw cycle a big
Salary to $45,000
BS Food Science required, MS preferred. Individual
should have a BS or MS in Food Science and 7-10 years experience with natural
extracts and oleoresins. Ideal candidate will have both product development and
sales experience. Candidate must have knowledge of the application and product
development personnel among the major savory food manufacturers in the US. Individual
will direct the technical sales activities for spices and herbal ingredients for
a major flavor house. Will be responsible for oversight of the savory ingredients
laboratory and liaison with plant operations. Must be willing to travel 50-75%
of time and able to be of technical assistance to major clients.
BS Food Science, Microbiology or related
+ 1 year. Entry level position. Will perform laboratory analysis on incoming ingredients
and finished products. Includes Microbiological, physical and chemical testing,
in-plant surveys and overseeing sanitation operations. Responsible for overseeing
the activities of Laboratory Technicians and working with operations personnel
providing technical advice/support regarding product safety and quality. Ability
to troubleshoot, interpret results and make recommendations. Room for advancement.
Background with soup, sauces, beverages, gravies ideal. Will pay relocation, typical
benefit package. Mostly first shift, might have to help on other shifts if problem
Salary to $46,000
Culinary Technologist R271
Food Science + 5-10 years. Product Development with some culinary training to
create and apply seasoning blends for meat, poultry, rubs, marinades, injection
solutions and snacks. Will interface with the customer on customer driven projects
and trade shows.
Salary to $80,000
Scientist Process Cheese R275
BS Food Science or related + 5-7
years Process Cheese. Senior Scientist position developing Cheese and New Processes
for manufacture of process cheese. Candidate will have 5-7 years of Product Development
and scale-up of Process Cheese. Will work with internal operations for scale-up
as well as work with customers in their scale-up utilizing companies process cheese.
to $65,000 + bonus
Food Technologist N273
BS Food Science or related + internship.
Plant quality position doing microbiology and chemical testing of raw materials,
finished products and plant sanitation samples. Plant produces frozen foods. Audit
experience with HACCP,SSOP,TQC,MIR,QMS and SPC to make sure plant is conforming
to standards. Interact with operations on non-compliant materials to resolve issues.
Involved with packaging weight control and recipe procedures in operations. Involved
with regualtory safety and quality issues including interface with USDA inspectors.
Strong analytical, computer and interpersonal skills necessary.
Salary to $40,000
Supervisor N 269
BS + 4-5 years experience in food production
setting is required. Must have previous experience with CIP systems. also should
be knowledgeable in GMPs, SSOPs, and HACCP. Position is in large frozen food facility.
Individual will be responsible for 40 hourlies on third shift sanitation. Reports
to 3rd shift manager.
Salary to $55K + bonus.
Food Technologist R270
BS Food Science, Microbiology
or related + 1 year experience. Entry level position. Will perform laboratory
analysis on incoming ingredients and finished products. Includes Microbiological,
physical and chemical testing, in-plant surveys and overseeing sanitation operations.
Responsible for overseeing the activities of Laboratory Technicians and working
with operations personnel providing technical advice/support regarding product
safety and quality. Ability to troubleshoot, interpret results and make recommendations.
Room for advancement. Background with soup, sauces, beverages, gravies ideal.
Will pay relocation, typical benefit package. Mostly first shift, might have to
help on other shifts if problem arises.
Manager Maintenance & Engineering R268
Engineering, MBA (preferred) + 10-15 years experience. Direct all Maintenance
& Engineering and supervise the overall processes of Engineering, Maintenance
and Power Departments. Oversee the Maintenance, repair and installation of capital
improvements including manufacturing equipment, power house/utility equipment
and other company equipment. Determines the needs and processes for authorizing
requisitioning of parts, supplies and materials required for the successful continued
operation of Plant equipment. Reports to the Plant Manager. (If no MBA, will need
to pursue degree.) Oversee 165 hourly, 12 salaried Maintenance & 11 Engineering
Salary to $90,000 + Bonus
Development Engineer N267
PhD Chemical Engineering plus 3-7
years experience in laboratory and pilot scale process development of chemical
or biochemical processes, including transfer to manufacturing. Knowledge of one
or more of the following process is preferred: distillation, liquid/liquid extraction,
liquid/solid extraction, spray drying, fluid bed drying, filtration, centrifugation,
adsorption, instrumentation and process control, capital/operating cost estimation,
mathematical modeling, CHEMCAD or equivalent process simulation software. MUST
have background in flavors or food ingredients. Individual will be responsible
for scaling up new processed flavors. Major responsibilities include working with
flavorists in developing and scaling up new flavors, maintaining the pilot plant,
and carrying new flavor production from bench through the pilot plant and into
Salary to $80,000
Individual must have a BS degree in a scientific
field plus 3 years experience in savory flavor applications or savory food product
development. Individual will create savory products such as sauces, gravies, and
snacks to test or showcase savory flavors. Will work closely with flavor chemists
and marketing to determine best flavor/product combination. Individual will work
closely with customers.
Salary to $45,000
Project Engineer - Process N264
BS Chemical Engineering or other
engineering discipline with 7-10 years experience in food plant process engineering,
experience creating project teams and the ability to delegate and accomplish tasks
through others. This is a corporate position with multi-plant responsibility.
Individual will develop process/batching/CIP design and installation plans and
processing and equipment and piping specifications; evaluate existing processing
installations to upgrade/improve performance; develop major projects from conception
to finished construction and installation; develop processing/receiving capital
budget for various plants and provide consulting services to plant engineering
department. Travel approximately 40%.
Salary $80,000 to $90,000
1 - NMR Spectroscopist N259
Requirements: MS in Chemistry
plus experience in operating and maintaining NMR systems, knowledge of FTIR and
GC/MS instrumentation. Must be able to demonstrate capability of NMR, IR and MS
Responsibilities: Individual will be responsible for
conducting authentication analysis on natural flavor ingredients using isotope
NMR techniques, planning and executing NMR and FTIR experiments and developing,
maintaining, and managing NMR and IR databases.
Salary to $55K
1 - Volatile Analysis Chemist N 260
Requirements: MS in Chemistry
or Food Science plus 2 years experience in operating and maintaining GC and GC/MS.
Must have strong skills in GC/MS data processing and mass spectrum interpretation.
Individual will assist in conducting flavor research. Specific responsibilities
are planning and executing experiments, performing sample preparations, conducting
data processing/interpretation, operating and maintaining analytical instrumentation,
performing instrumental analysis: GC and GC/MS, troubleshoot and repair lab instruments,
maintaining log notebooks for instrumentation, updating and maintaining instrument
Salary to $55K
Requirements: AA Culinary Arts required, BS Science
preferred plus 3-5 years experience in recipe formulation and flavor testing.
combination of foodservice and industrial experience is ideal.
will: 1) perform various culinary projects in support of flavor applications,
2) develop concepts to highlight company's flavors, 3) participate in ideation
sessions, and 4) attend, assist and conduct customer presentations.
BS Food Science or related + 3 years exp
supervisors for their manufacturing plant, for second or third shift. These candidates
will be on a fast track to move up in the operations department of the Fortune
100 company. Successful candidate will have experience in a food manufacturing
plant for 3 years. Some supervision will be helpful. Familiarization with thermal
processing, canning, jar packing and high speed packaging a real plus. Need to
hire now!! This is a union plant.