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The Research Scientist position relates to a wide range of technical skill functions and many non-technical company functions. Applies scientific and engineering principles in research, development, production technology, quality control, packaging, processing and utilization of foods by performing the following duties. It is an intermediate level development role where the individual possesses an intermediate understanding of food science principles, practices and procedures.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
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Conducts applied research, and new product research and development of foods
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Receives instruction on specific assignment objectives, complex features and possible solutions. Assistance is furnished on unusual problems and work is received for application of sound professional or scientific judgment
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Independently develops and evaluates technical approaches with supervisory guidance and demonstrates thorough understanding of scientific principles
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May participate in cross-functional teams charged with the development of new business opportunities. Develops cross-functional relationships
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Studies methods to improve the quality of foods such as flavor, color, texture, nutritional value, convenience, or physical, chemical, and microbiological composition of foods
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Tests new products in test kitchen, develops specific processing methods in laboratory pilot plant and scales products up in manufacturing facilities
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Maintains written technical documentation, and product and process specifications
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Has the ability to interpret food standards, safety and sanitary regulations and good manufacturing practices
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Utilizes internal (manufacturing, engineering, marketing, quality systems and procurement) and external (suppliers, consultants) functional experts to resolve issues
Experience Required: 2 to 4 years with BS degree; 2 years with MS degree
Education Required: BS in Food Science or equivalent with 2-4 years of experience; or with Master's degree (MS) or equivalent; with minimal industry experience.
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