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2/9, 2003




Ozone 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 environment.

Ironically, 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 Products Research.

January 2003
Oresund Food Excellence
Hard cheeses 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, 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.
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.
?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.
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, because of
the incorporation 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
agricultural by-products.
The pilot project is to be completed in August 2004.

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).

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 Multigen
technology to the commercial marketplace.

Pathogen Test to Detect E. coli in Meat

Strategic 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.

Biotrace 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

Old clothes filter out cholera
Using old saris to filter drinking water collected from rivers and ponds has halved the number of cholera cases in remote Bangladeshi villages.

Clothes 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.

Positive E. coli Test Results: Updated January 27, 2003


February 11, 2003, 10:30 a.m.
S.T.O.P. - Safe Tables Our Priority
With Contaminated Food Impacting 76 Million Americans Each Year, New Report on Efforts to Safeguard the Nation's Food Supply Over the Past Decade Finds Much More Action is Needed
Washington, DC - Ten years after contaminated hamburgers from
Jack-in-the-Box restaurants caused four deaths and more than 700 illnesses - and put a spotlight on food safety in America - a new report finds Americans, especially children, are still at risk from an unclean food supply. Each year, foodborne illness strikes an estimated 76 million Americans, hospitalizing 325,000 and killing 5,000. According to the report authors - the food safety advocacy group Safe Tables Our Priority (S.T.O.P.) - too much responsibility is placed on consumers, who often could do everything right and still be unable to protect themselves.
Why Are People Still Dying From Contaminated Food will be released at a press conference on Tuesday, February 11, at 10:30 a.m. on the west lawn of the U.S. capitol building. S.T.O.P. will also launch its Not One More! campaign, an effort to establish a bi-partisan congressional coalition dedicated to eliminating the threat of foodborne illness in the U.S Supporting Members of Congress will pledge to make safeguarding the nation's
food supply a public policy priority. At the event, Members of Congress will join victims of foodborne illness - including a representative from the Jack-in-the-Box outbreak. Speakers will
describe what changes have occurred in food safety regulations over the past decade, and what threats still remain. S.T.O.P. will also make recommendations for cleaning up the nation's food supply, such as implementing measures to prevent food contamination at the source,
strengthening policies to protect food from contamination during processing, and improving the public health response to foodborne disease.
What: Press Conference on Safety of U.S. Food Supply
When: Tuesday, February 11, at 10:30 a.m.
Where: Grassy area near west steps of U.S. Capitol
(In the event of inclement weather, the event will be held in the Capitol,Room H-C 9.)
Who: Sen. Tom Harkin (D-Iowa), Rep. Rosa DeLauro (D-CT), Rep. Jan Schakowsky
(D-IL), and other Members of Congress
Eric Schlosser, author, Fast Food Nation
Nancy Donley, S.T.O.P. president and mother of victim, Chicago, Ill.
Sarah Tikriti, mother of victim, Yakima, Wash.
Barbara Kowalcyk, mother of victim, Mount Horeb, Wisc.
Kathi Allen, aunt of victim from Jack-in-the-Box outbreak, Murieta, Calif. S.T.O.P. is the powerful victim-founded national grassroots organization working since 1993 to make food safer from pathogenic contamination and reduce suffering, illness and deaths from foodborne disease. Everyday 14 unsuspecting Americans are killed and another 890 hospitalized because of
preventable food poisoning. To learn more, visit our website at or make a donation by visiting

Listeria Assessment
FSIS makes its draft risk assessment for Listeria in delicatessen and hot dog meat and poultry products available for comment.
According to the American Meat Institute, FSIS?draft risk assessment for Listeria in delicatessen and hot dog meat and poultry products will be available for comment by Feb. 14, 2003, and will be the subject of a pub
lic meeting Feb. 26, 2003, in Washington, D.C.
FSIS conducted the risk assessment, addressing both Listeria monocytogenes and other Listeria species, to see how effective testing of food contact surfaces and sanitation is at determining the likelihood of product contamination and the subsequent risk of illness. FSIS evaluated the effectiveness of other interventions as well. The assessment also addressed the frequency of testing food contact surfaces, as proposed in the rule on Performance Standards for the Production of Processed Meat and Poultry Products.

The document will be available in the FSIS docket room and will be posted online on or before Feb. 14, 2003. FSIS will hold the public meeting Feb. 26, 2003, from 9 a.m. to 4:30 p.m. at the Washington Plaza Hotel, 10 Thomas Circle NW, Washington, DC. FSIS officials will discuss the technical design and assumptions used to create this draft risk assessment.

Written comments on the draft risk assessment are due on or before Feb. 21, 2003. Send written comments to the FSIS Docket Room, Docket 03-005N, U.S. Department of Agriculture, FSIS, Room 102 Cotton Annex, 300 12th St., Washington, DC 20250-3700.

Food safety proposals with 'bite'
source from :
06/02/03 - The European Commission revealed a further commitment to food safety and the consumer when Commissioner David Byrne this week announced much tougher measures ?including criminal sanctions - to strengthen food and feed safety controls.
The EU Commissioner for Health and Consumer Protection stressed the importance of the proposal on Wednesday when he said: "The regulation on official food and feed controls is one of the main objectives I promised to deliver on. It will streamline previously weak and scattered controls and strengthen consumer protection by giving both Member States and the Commission tougher enforcement tools.
Ultimately, the regulation will significantly improve our ability to manage the food and feed chain, making it possible to provide ever safer food for Europe's consumers."
Consumer food safety has been high on the agenda in Brussels since recent food scares across Europe have corroded consumer trust in food. According to the Commission, controls of food and feed are, and will continue to be, primarily a task for Member States. However, by introducing performance criteria for competent authorities and a harmonised EU-wide approach to the design and development of control systems in the member states, the proposed regulation aims to reinforce the verification of compliance with food and feed law at all stages of production, processing and distribution. This includes the introduction of management principles (documented control procedures and internal audits) and stricter rules on the accreditation of laboratories. In addition, national control plans with specific operational criteria on elements like staff training and documented control procedures will have to be established. Audits by the Commission's Food and Veterinary Office (FVO) ?the Directorate of the Directorate-General for Health and Consumer Protection - will evaluate performance against these control plans. In addition to current requirements for contingency plans in the feed and veterinary sectors, contingency plans for food crises must also be established and staff suitably trained to implement these plans, stressed the Commission. The proposal establishes a common regime for controls on food and feed imports, basing the control frequency on risk. This means that for products that are known to present a particular risk, such as aflatoxins in some nuts, the sampling frequency at import may be more stringent than for products with a lower risk profile. Currently, uniform import procedures exist mainly for food and feed of animal origin.
The proposal also allows for the possibility of delegating specific defined control tasks to non-governmental control bodies, for example delegating the examination of official samples to defined and authorised laboratories. Criteria for analysis and accreditation of official laboratories currently exist only for food and feed. The proposal extends these to the veterinary sector. The EU's role will continue to consist of audits by the FVO, verifying the efficiency of the control systems in the Member States and auditing the compliance or equivalence of third country legislation and control systems with EU rules. The main development in the FVO's role will be a move away from focusing on individual production establishments towards evaluating the overall operation of national control systems. Where there are specific problems to address, the FVO will inspect these situations in addition to the general audit, as is currently the practice. The proposal extends the FVO's role in third countries, so that inspections can be carried out in the food and plant health sectors in addition to current feed and veterinary inspections. Turning to enforcement, the Commission proposal would give tougher enforcement measures for member states when serious offences against EU feed and food law are committed intentionally or through gross negligence. The proposal has outlined such a list and includes, for example, that the illegal handling and placing on the market of specified risk materials would be classified as a criminal offence. The proposal also provides for enforcement measures at EU level. Where the Commission has proof that a Member State's control system is inadequate, the new legislation would allow the Commission to take interim measures "to ensure the protection of human health, animal health, animal welfare and the environment", writes the Commission. The measures ?which would include suspending the right to place food and feed on the market - would be taken in co-operation with the Member States within the Standing Committee, or in serious cases on the Commission's own initiative.On the topic of developing countries ?this week under scrutiny as the world prepares for the Doha negotiations - third countries exporting to the EU are already now required to present guarantees that products exported to the EU meet EU standards. Apparently, the proposal introduces a number of activities, particularly training and twinning projects, to make it easier for developing countries to implement EU requirements for food and feed controls. These activities will be organised as part of the external aid programmes and will primarily focus on the countries listed by the Development Aid Committee of the OECD.
So how will all these changes be funded? At the moment, feed and food safety controls account for about €3 million in the annual EU budget. Implementing all of the proposed measures would increase this amount to approximately €16 million annually.
The new proposal will now be submitted to the European Parliament and the Council for approval but the Commission is hoping for a speedy conclusion "since the regulation contains important elements of consumer protection?

Tour around Salmonella spp
InPharm Tours (6 February 2003)
Source from :
Typhoid fever may have been largely eliminated from the developed world but infection with other bacteria of the genus Salmonella most certainly has not. Consider this: as few as 15-20 organisms may be sufficient to induce symptoms, the incidence is increasing dramatically in both the US and Europe, and outbreaks can claim huge numbers of victims. In 1985 contaminated milk from one Chicago dairy infected 16,000 people across six American states, and only this year 11,000 Czechs had experienced the misery of Salmonella food poisoning by the end of July, according to Radio Prague.

A quick look in the FDA's Bad Bug Book reveals that these widespread bacteria are motile, Gram-negative rods which do not form spores. They cause disease by passing from the gut lumen into the epithelial cells of the small intestine, where an inflammatory response is generated, possibly as a result of enterotoxin production - for more information click here. (If this URL does not work go here and then select Salmonella spp.)

The three main serovars covered by this tour are Salmonella typhi, Salmonella typhimurium and Salmonella enteridis, which at the DNA level are 95% ?99% identical. Salmonella typhi, the causative agent of typhoid fever, is unusual because the only host so far identified is man. The main source of infection is drinking water, although food may also be contaminated if it is washed or irrigated with untreated water. Salmonella typhimurium and Salmonella enteridis cause food poisoning that is characterised by diarrhoea, abdominal cramps, vomiting and nausea. Most of these infections can be traced back to dairy, poultry or meat products ?especially chickens and eggs ?but virtually any foods may be responsible. The incidence rises during the summer months because bacteria proliferate more quickly in hot, humid weather, and normal kitchen practices may be compromised when people cook outside at barbecues and picnics.

Typhoid fever affects about 12.5 million people each year in the developing world, and is life-threatening; without treatment the mortality rate may be as high as 20%. Victims experience a sustained fever with a temperature as high as 39C or 40C, often accompanied by stomach pains, weakness and headaches. Antibiotics such as ampicillin, trimethoprim-sulphamethoxazole or ciprofloxacin are usually prescribed, and patients generally begin to feel better within two or three days. However, even when recovery appears complete, they may remain in a carrier state; symptoms may return and the illness can be passed on to others.

The US Center for Disease Control (CDC) has a page on the gastroenteritis caused by Salmonella typhimurium and Salmonella enteridis, under the heading Salmonellosis. It points out that symptoms usually resolve in 5, 7 days without treatment, although patients with severe diarrhoea may need rehydration with intravenous fluids, and it may take several months for bowel habits to return to normal. A small proportion of sufferers ?especially men between the ages of 20 and 40 ?develop Reiter's Syndrome. This disorder has three apparently unrelated symptoms ?arthritis, conjunctivitis and urinary tract problems ?and a genetic susceptibility has been identified; about 80% of people with the condition are HLA-B27 positive.

Much of the increase in food poisoning over the past decade (up to twenty-fold in parts of Europe) has been blamed on the increasing prevalence of Salmonella enteridis in apparently healthy poultry flocks, and the CDC gives this subject a page to itself. A new development is that intact, disinfected and normal-looking eggs may harbour the bacteria, which insidiously infect the ovaries of the hens and contaminate the eggs before their shells are formed. The public are therefore advised to keep eggs in the refrigerator until they are used, to cook them thoroughly, and to eat them promptly.

There is a particularly high risk of contracting salmonellosis from reptiles, in which infection ?often with rare serovars ?is endemic. In the USA during the early 1970s, a quarter of a million infants and young children became ill after their parents bought baby turtles. Case histories and discussions of this topic can be found here and here, while the CDC recommendations for looking after reptiles safely can be found here.

The pathogenesis of salmonella infections is covered in some detail by the University of Texas. One feature common to all serovars is invasion of the intestinal epithelium, which takes place when the bacteria induce "ruffling" of the cell membrane and are subsequently engulfed by pinocytosis. An animation of this process can be viewed here. The organisms then multiply intracellularly and are spread throughout the body by the host circulation, but are usually controlled by the reticuloendothelial system. The important first step of adhering to the gut wall appears to be under the control of a two-protein switch system, which is a promising target for future drugs or vaccines.

A worrying development is the emergence of multi-drug resistant Salmonella typhimurium DT104. This strain, first encountered in cattle in 1988, is not susceptible to ampicillin, chloramphenicol, streptomycin, sulphonamides or tetracycline. It is now found in a broad range of foodstuffs and outbreaks have been linked to poultry, meat products and unpasteurised milk. Human infection has also resulted from direct contact with cattle and domestic pets. The incidence has increased rapidly; 170 cases were identified by the UK Public Health Laboratory Service in August 2000, double the number in August 1999.

To end on a more optimistic note, genetically engineered salmonella ?attenuated for virulence ?have been undergoing trials as a delivery vector for an anti-cancer gene to combat malignancy. Bacterial vectors have advantages over viral vectors; they are delivered systemically rather than locally, so can target tumours throughout the body whether or not their location is known, and by retaining their sensitivity to antibiotics, they can be eliminated from the body at any time during therapy. Salmonella were selected because they multiply rapidly, are easily modified genetically, and grow under both aerobic and anaerobic conditions. Human trials at the Yale Cancer Center started in late 1999, and three months ago the Royal Marsden Hospital in London began trials in patients with advanced solid tumours or lymphomas. So far I have been unable to unearth any published results ?you may be more successful!

This tour was submitted by Derrick Garwood, a Freelance Medical Writer. If you have any comments on this article, please feel free to email Derrick at:


Practical Application of Risk Analysis
George Davey CEO & Chris Chan, Director Science & Risk Management, SafeFood NSW
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Preharvest food safety - Milk and Dairy Beef Quality Assurance Program R Wallace
Source from:
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Implementing A HACCP System in Your Food Service Operation
Source: (by Hospitality & Tourism Management)
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Science/Technology of Irradiation
Source: (by Dr. C. Cutter)
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Sanitation Training
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Development and implementation of HACCP in processing plants

Source from : MS Brewer
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Preharvest water and Food Safety
obtained from UC Davis (UCgaps) - (Trevor V. Suslow, Ph.D.)
Click here to see the slides (PDF fil



Current Outbreaks
02/06. 80 boys in hospital after eating chocolates


Current Food Recall
02/06. Summit Import Issues an Allergy Alert on Undeclared Sulfites in Sweetened Coconut
02/06. 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 and BISCUITS

Current USDA/FDA News
Remarks by Deputy Commissioner on Food Security
U.S. Codex Office "What's New" Page: Updated February 6, 2003

Current Food Safety News
02/06. AMI beef: USDA's 'annual ritual' of user fees just a 'food-s
02/06. Centre orders probe into bottled water contamination
02/06. FDA investigates biotech pigs
02/06. Tour around Salmonella spp
02/06. Victims of '68 poisoning case report disorders

02/05. USDA: Meat Plants Must Do More Against E.Coli -
02/05. U.S. Delays Suing Europe Over Ban on Modified Food
02/05. USDA readies 'next generation' inspection to cope with E.col
02/05. 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
02/05. First Brewery in the Americas to Achieve HACCP Accreditation
02/05. Government finds shortcomings in meat safety plans

02/04. Greece: Food safety
02/04. Food safety summit tackles terrorism risk
02/04. MEAT HYGIENE DIRECTIVE: 2003 - 03
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

Executive Chef N274
Cincinnati, OH
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 presentations.
Salary $50,000 to $65,000

Food Technologist, Product Development N276
Cincinnati, OH
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 plus.
Salary to $45,000

Technical Manager N277
Cincinnati, OH
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.
Salary to $110,000

Food Technologist R270
Napoleon, OH
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 arises.
Salary to $46,000
Culinary Technologist R271
Lenexa, KS
BS 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

Sr. Scientist Process Cheese R275
Memphis, TN
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.
Salary to $65,000 + bonus

QA Food Technologist N273
Jonesboro, AR
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

Sanitation Supervisor N 269
Provo, UT
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.

*New Listing*
Food Technologist R270
Napoleon, Ohio
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.

*New Listing*
Manager Maintenance & Engineering R268
Napoleon, Ohio
BS 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 personnel.
Salary to $90,000 + Bonus

Process Development Engineer N267
Cincinnati, OH
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 manufacturing.
Salary to $80,000

Food Technologist N266
Cincinnati, OH
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

Sr. Project Engineer - Process N264
Boston, MA
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

Scientist 1 - NMR Spectroscopist N259
Cincinnati, OH
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 spectra interpretation.
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

Scientist 1 - Volatile Analysis Chemist N 260
Cincinnati, OH
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.
Responsibilities: 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 software.
Salary to $55K

Developmental Chef N258
Cincinnati, OH
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.
Duties: Individual 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.
Salary to $50K

Production Supervisor R187
Toledo, OH
BS Food Science or related + 3 years exp
Need 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.
Salary to$50K