gas may provide eco-friendly alternative for grain storage
Scientists at the Purdue University in the US have discovered that ozone gas can
eliminate insects in grain storage facilities without harming food quality or
the gas is being touted as a fumigant alternative in response to an international
treaty banning the use of ozone-layer harming chemicals currently used to rid
food storage facilities of insects. When ozone is used for killing grain insects,
it lasts for a very short period of time without damaging the environment or the
grain, the Purdue scientists report in the January issue of the Journal of Stored
THE SHELF-LIFE OF CHEESES
Oresund Food Excellence
cheeses packed in material made from biobased polymers which will give
an extended shelf-life may become a reality within short. A research
called ³?, taking place at The Royal Veterinary and
(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, and other
preservatives, as active, protective agents
in a new biobased packaging
material made from polylactate (PLA). The material
is based on lactic acid,
produced from lactic acid bacteria from corn. The
objective is to extend the
shelf-life of cheese from 2-3 months up to 9 months.
extension of shelf-life does not require more food additives in the
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.
?Cheese is a living product, which soaks
in oxygen and sends out carbon
dioxide. This 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.
impact of the research results is substantial. Extended shelf life
potential for overseas exports. Moreover, it leads to an extension
of the shelf-life
after opening the packaging material at home, because of
of the active components in the packaging. This will
reduce the growth of moulds
and development of rancid taste. Additionally,
substituting fossil plastic
materials by renewable biobased polymers may
benefit the environment and at
the same time improve the utilization of
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
dangers of food poisoning and poor hygiene will be tackled during a short course
Wreake Valley Community College, in Parkstone Road, Syston, has
a few places left on a one-day basic food hygiene course. It will be held on Saturday,
Anyone interested in attending should call 0116 260 0071 for more
Meat Plants Must Do More Against E.Coli
(Reuters) Source: By Randy Fabi
- About 60 percent of the largest U.S. meat plants failed to meet federal food
safety regulations for preventing a deadly E. coli bacteria in their products,
the U.S. Agriculture Department said on Tuesday.
The new information, coming
after a series of massive meat recalls last year linked to scores of illnesses,
shows that companies need to do more to keep food safe, consumer groups said.
Top of Document¡©
In September, the USDA ordered all U.S. beef slaughter and
grinding plants to reexamine their food safety systems after inspectors discovered
E. coli 0157:H7 was more prevalent in meat than previously thought. A preliminary
review of these reassessments found 60 percent of 35 large meat plants did not
meet federal food safety regulations, USDA officials said. The USDA said it was
the first examination of the so-called Hazard Analysis and Critical Control Point
system, better known as HACCP, that was implemented in the late 1990s as a way
for companies to set food safety checkpoints throughout the plant.However, the
USDA downplayed the findings, saying consumers should not be alarmed. "They
were scientific and design issues and not direct food safety issues," said
Garry McKee, administrator for USDA's Food Safety and Inspection Service. For
example, many plants cannot verify that their food safety systems do prevent E.
coli contamination, he said. E. coli O157:H7, typically acquired through contaminated
food or water, causes bloody diarrhea, vomiting and cramps. In some cases, usually
involving elderly or young children, it can lead to kidney failure and death.
PLANTS GIVEN 30-DAY NOTICE Meat plants assessed in the study have been
told to fix the problem within 30 days, McKee said. Meat companies are also being
told add at least one safeguard in their food safety systems as an extra step
to reduce the risk of E. coli. With proposed record level funding for its food
safety programs in fiscal 2004, the USDA said it would begin imposing the "next
generation of enforcement" on the U.S. meat industry as part of its "war
against E. coli." "We are doing everything possible to prevent outbreaks
of E. coli in the summer, certainly to prevent these large recalls that we've
had," USDA Undersecretary Elsa Murano told reporters.Caroline Smith DeWaal,
food safety director for the Center for Science in the Public Interest, said USDA's
findings proved companies were not following food safety programs as required.
"USDA promised HACCP would provide significantly safer food to consumers,
but companies ... have not implemented this effectively for the past five years,"
she said.E. coli 0157:H7 causes an estimated 73,000 infections and 61 deaths in
the United States each year, according to government data. The bacteria is destroyed
when meat is cooked to at least 160 degrees Fahrenheit.
BUDGET FOR FOOD SAFETY
The White House on Monday proposed an $899 million
budget in fiscal 2004 for food safety, hoping to repair its image after last year's
series of massive recalls.
Top of Document¡©
The recalls, which caused more
than 100 illnesses and a handful of deaths, involved such large meat producers
as Smithfield Foods Inc., ConAgra Foods Inc., Pilgrim's Pride Corp., and privately
held Cargill. If approved by Congress, the budget would increase the number of
meat inspectors to 7,680 and double the number of E. coli tests at ground beef
plants. However, much of the food safety budget increase would be paid for with
industry user fees, which Congress has repeatedly rejected in the past. The USDA
said on Tuesday the White House budget proposal includes $18 million to create
an Office of Food Security and Emergency Preparedness, to help prevent deliberate
attacks against the U.S. food supply. The Bush administration's budget proposal
now goes to Congress. Fiscal 2004 begins on Oct. 1, 2003. 2/4/03
food terrorism http://www.foodproductiondaily.com/04/02/03 - As the
US steps up its activities to tackle bioterrorism, the World Health Organisation
(WHO) announced this week new guidelines compiled by experts from national agencies
to help governments minimise potential terrorist acts against food supplies.According
to WHO, foodborne agents may be responsible for up to 1.5 million deaths from
diarrhoea-related conditions alone worldwide each year. In industrialised countries,
such as the USA, one person in three may suffer from a foodborne disease annually.
WHO stressed that while only a few cases of intentional contamination of food
have been proven, the risk of possible terrorist threats to food should be given
serious consideration by public health authorities and the food industry.The document
examines means of establishing basic prevention, surveillance and response capacities.
Because both unintentionally and deliberately caused outbreaks of foodborne disease
may be managed by many of the same mechanisms, the WHO recommendations concentrate
on working with national governments on integrating terrorism prevention and response
measures into existing national food safety and disease surveillance programmes.The
role of the food industry in the preventive measures is pivotal and from the outset
WHO encourages industry involvement. According to the organisation, existing food
safety management programmes could be enhanced while establishing appropriate
security measures to protect food production and distribution systems. As such,
the WHO document provides suggestions for specific measures for consideration
by the food industry.In addition the guidelines look at strengthening existing
communicable disease control systems to ensure that surveillance systems are sufficiently
sensitive to meet the threat of any food safety emergency. WHO emphasises that
the establishment and strengthening of such systems will have a double benefit
?not only will they help address the threat of food terrorism and other emergencies,
they will also increase governments?capacity to reduce the increasing burden of
foodborne illness.The need to strengthen existing emergency alert and response
systems by improving links with all relevant agencies and with the food industry
is given particular consideration by WHO. Many developed and most developing countries
are not yet adequately prepared to deal with a large-scale food safety emergency,
consequently, stresses WHO, all countries should undertake preparedness and response
planning to be able to cope with food safety emergencies regardless of their cause.
finds shortcomings in meat safety plans
The Associated Press
2/5/03 2:15 AM
(AP) -- More than half of 35 large meat processing factories reviewed recently
by the government had shortcomings in their plans for protecting meat from harmful
bacteria. A preliminary assessment showed that 21 of the plants had problems with
their plans to prevent E. coli contamination, Garry McKee, the Agriculture Department's
food safety administrator, said Tuesday. The problems in the plans were "scientific
design issues and not food safety issues," he said. Steven Cohen, an agency
spokesman, said most of the plants failed to keep records up to date.Department
officials began checking plants last fall to ensure they were following written
plans to prevent E. coli, a bacterium that can cause food poisoning, from contaminating
meat. Plants that didn't follow their strategies were sent letters telling them
to correct the problems within 30 days, Cohen said. The government requires plants
to create their own prevention plans, known as Hazard Analysis Critical Control
Point strategies. "If plants don't conduct their hazard analysis correctly,
or there's something wrong with their HACCP plan -- the way that they reassessed
it and so forth -- there will be actions taken," warned Elsa Murano, the
department's undersecretary for food safety. The department has been criticized
by members of Congress and consumer groups for how it handled large meat recalls
last year that were linked to several illnesses. For instance, ConAgra Beef in
Greeley, Colo., recalled 19 million pounds of ground beef after it was linked
to an E. coli outbreak that sickened 22 people. Carol Tucker Foreman, head of
the Consumer Federation of America's Food Policy Institute, said plants are endangering
public health in failing to adhere to their prevention plans. "If there's
a scientific design problem, either there's something wrong with the notion about
what HACCP ought to be, or the HACCP notion is fine but companies are operating
in such a way that they're going to have a food safety problem," she said.The
department is slated to complete its assessment of E. coli prevention plans at
all plants by this summer, Cohen said. President Bush proposed spending $675 million
on food safety next year in the budget he submitted to Congress on Monday. Murano
said $5.5 million of that would finance training of plant inspectors and $4.3
million would be spent to hire 80 new ones. The agency now has 7,610 inspectors.
In addition, $18 million would support the USDA's Office of Food Security and
Emergency Preparedness to defend against terrorists' attempts to taint the food
reviews irradiated foods list
- Health Canada has completed a series of public meetings, proposing to add ground
beef, chicken, shrimps, prawns and mangoes to the list of foods that may be irradiated.
onions, wheat, flour and spices can be irradiated in Canada, but in practice seldom
are. Irradiation of food renders pathogens such as Salmonella and Escherichia
coli O157:H7 unable to reproduce and is usually administered in the form of gamma
rays from radioactive cobalt-60.
Health Canada says it believes the evidence
suggests that irradiated food is safe for human consumption. Critics disagree
and argue that it is unsafe for human consumption, unnecessary, or environmentally
Canadian Cattlemen¡¯s Association believe the technology will allay fears about
the safety of foods such as hamburgers, by reducing the levels of pathogens. Currently
microorganisms cause millions of cases of food borne illness and thousands of
deaths on a global basis.
government scientists have reviewed multi-generation studies on a variety of animals
fed irradiated foods. They investigated whether irradiation altered vitamins levels
or triggered chemical changes in food. They found that irradiation may result
in partial losses of the vitamins thiamin, riboflavin and niacin, but concluded
that these losses are not nutritionally significant when considering the overall
diet. Their final conclusion was that consumption of irradiated foods does not
pose a health hazard to the consumer.
point out that there is no room for error at irradiation plants, which hold the
radioactive materials. They also note that irradiation creates a variety of chemical
by-products that can linger in food. A study by the Federal Research Centre for
Nutrition in Germany, found that irradiation created trace amounts of cyclobutanones,
compounds which may be genotoxic and even tumour promoting. Irradiation also produces
free radicals that may cause cellular/DNA damage.
spokesperson for Health Canada said that feeding vitamin E to cattle before slaughter
can suppress the production of free radicals during irradiation. Critics are concerned
that the source of pathogens such as Escherichia coli would not be considered
but Health Canada insist that irradiation will complement but not replace safe
the list of irradiated foods was extended in Canada, all the foods would be required
to be labelled.
final decision is not expected for months.
offers an irradiation screening service using PSL (pulsed photostimulated luminescence),
a technique developed by Dr David Sanderson at the Scottish Universities Research
and Reactor Centre. For more information e-mail firstname.lastname@example.org.
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
80 boys in hospital after eating chocolates
02/05. HAWAIIAN CRUISE CUT SHORT
AFTER 300 BECOME ILL
02/05. HAGGIS VINDICATION FOR BUTCHER: OPIES GETS CLEAN
02/04. INVESTIGATION OF AN E. COLI O157:H7 OUTBREAK IN BROOKS,
02/03. PROCESSED CHEESE ONLY FOR GIRL WHO SURVIVED DEADLY E.COLI
ALLERGY ALERT - Undeclared peanuts in ANMOL BRAND RAJEGIRA CHIKKI
Import Issues an Allergy Alert on Undeclared Sulfites in Sweetened Coconut
FDA Seizes Adulterated Honey
02/05. Undeclared sulphites in AL-DERRA OR AL-DURRA
brand FIG JAM
02/05. New York Firm Recalls Corned Beef Briskets For Excessive
Amounts Of Nitrites
02/05. Texas Firm Recalls Chili Con Carne For Undeclared
Ingredients And Allergen
02/03. OPIE¡¯S QUALITY MEATS HAGGIS may contain E.
coli 0157: H7 bacteria
02/02. Undeclared peanut protein in SILANG BRAND CRACKERS
by Deputy Commissioner on Food Security
U.S. Codex Office "What's New"
Page: Updated February 6, 2003
LISTERIA RISK ASSESSMENT TECHNICAL MEETING
Food Safety News
OF BIRDS AND BACTERIA
02/06. MEMBERS OF CONGRESS TO JOIN FOOD SAFETY ADVOCATES
02/06. WHAT IS RICIN?
02/06. AGENCY INITIATIVES HIGHLIGHTED IN
LATEST FSA NEWS
02/06. FOOD POLICY REFLECTIONS FROM THE BIG APPLE
AMI beef: USDA's 'annual ritual' of user fees just a 'food-s
orders probe into bottled water contamination
02/06. FDA investigates biotech
02/06. Tour around Salmonella spp
02/06. COOK SAFELY
of '68 poisoning case report disorders
02/05. KEEP YOUR LOVED ONES "EGG-STRA"
SAFE FOR VALENTINE'S DAY
02/05. USER FEE PROPOSAL INCLUDED IN NEW BUDGET AMOUNTS
TO FOOD SAF
02/05. FSIS WILL DOUBLE IN PLANT MICROBIOLOGICAL TESTING
USDA: Meat Plants Must Do More Against E.Coli -
02/05. U.S. Delays Suing Europe
Over Ban on Modified Food
02/05. CALL FOR PROPOSALS FOR OMAF 2003/04 FOOD RESEARCH
02/05. USDA readies 'next generation' inspection to cope with E.col
US seeking allies for WTO challenge against European GMO ban
02/05. Pure Water
or Pure Peril?
02/05. Beam Me Up
02/05. Tackling food terrorism
First Brewery in the Americas to Achieve HACCP Accreditation
finds shortcomings in meat safety plans
02/04. AMSA/NMA MEAT SCIENCE CONFERENCE
SACRAMENTO COUNTY, CALIF., RESTAURANTS COULD BE FORCED
02/04. NEWS FROM THE
02/04. BEEF SUMMIT REPORT
02/04. GAO REPORT CALLS FOR SINGLE FOOD AGENCY
NEW JERSEY ISSUES NEW WARNING ON SEAFOOD
02/04. Greece: Food safety
INNOVATION & RISK MANAGEMENT BRANCH
02/04. Food safety summit tackles terrorism
02/04. STATEMENT OF THE AMERICAN MEAT INSTITUTE ON USER FEES FOR ME
NFPA STRONGLY OPPOSES ©øFOOD TAX©÷ IN FY 2004 BUDGET
02/04. MEAT HYGIENE DIRECTIVE:
2003 - 03
02/04. THREE ENFORCEMENT ORDERS SERVED ON FOOD BUSINESSES IN JANUAR
02/04. Canada reviews irradiated foods list
02/04. GIANT to Sell SureBeam(R)
Processed Fresh Ground Beef
02/04. Argentina: Red tide alert, bivalves banned
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.