Associate Food Scientist

POSITION SUMMARY

The Associate Food Scientist – Research and Development works under the direction of and provides assistance to the Director of Research and Development and the Research and Development Manager. This position creates new formulas and prepares benchtop samples on prototype products and conducts basic experimental design and statistical analysis. In addition, prepares reports, graphs and charts on the basis of testing results.

ESSENTIAL FUNCTIONS

Reasonable Accommodations Statement

To perform this job successfully, an individual must be able to satisfactorily perform each essential function. Reasonable Accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

Essential Functions Statement(s)

1. Perform lab procedures and testing for product parameters including titrateable acidity, moisture, fat, etc.
2. Create formulas and prepare samples on bench
3. Conduct basic experimental design and statistical analysis
4. Prepare graphs, charts on the basis of testing results, and write project closure reports accordingly
5. Provide assistance to the Director and Manager of R&D productions technology and quality control
6. Responsible for backing up QA on performing test samples
7. Responsible for backing up R&D documenting and lab organizing
8. Taste or smell food/beverage/flavor samples for quality control and new product development

POSITION QUALIFICATIONS

Competency Statement(s)

• Communication, Oral - Ability to communicate effectively with others using the spoken word.
• Problem Solving - Ability to find a solution for or to deal proactively with work-related problems.
• Sensory – Ability to taste or smell foods or beverages.
• Communication, Written - Ability to communicate in writing clearly and concisely.
• Accountability - Ability to accept responsibility and account for his/her actions.
• Commitment – Ability to work within company’s policies of customer satisfaction and teamwork within a collaborative environment.

SKILLS & ABILITIES

Education: Bachelor’s Degree in Food Science.

Experience: 3 -5 years’ experience in related field preferred.

Computer Skills: Proficient with Microsoft Word and Excel.

PHYSICAL DEMANDS

Frequently (2.5-5.5+ hrs/day): standing, walking, sitting, handling/fingering, reaching outward, and lifting/carrying 10 lbs or less.

Occasionally (up to 2.5 hrs/day): reaching above shoulder, squatting/kneeling, bending, and lifting/carrying 11-50 lbs.

Not required: climbing, crawling, lifting over 50 lbs, and all push/pull activities.

OTHER REQUIREMENTS

Vision (near, distance, color, peripheral, depth perception), hearing (20db minimum), and sense of touch. Must be able to pass a pulmonary exam for occasional respirator use.

WORK ENVIRONMENT

Primarily laboratory and office setting.