Food Scientist

US-IA-Norway
Req No.
2017-1447
Category
Research and Development
Type
Regular Full-Time

Overview

**When applying with Frontier Coop, it is not necessary to enter work history on application form if resume is uploaded.


 

 

SUMMARY

 

Performs duties in product development for the Food and Flavorings Research and Development function as assigned by the R&D Innovation Manager.

 

ESSENTIAL DUTIES AND RESPONSIBILITIES

 

 

 

  • Performs the day to day assigned activities in support of the creation of new products, the R&D labratory and any assigned staff. 
  • Provides expertise, desgins and develops new products as determined by the organization.
  • Has strong knowledge of labratory practices, food flavors, spices, herbs and other food ingredients in the development of new products.
  • Understands regulatory requirements for food labeling and develops label components related to ingredients decks, nutrition facts, net weights and directions for use.
  • Implements shelf life studies and product evaluations.
  • Runs formalized panels for product evaluations.
  • Is involved in continuous improvement and product improvements.
  • Understands USDA Organic and Kosher in product development processes.
  • Manages scale ups from bench scale to productions.
  • Represents Technical Services on teams within the organizations.
  • Other duties as assigned.

 

SUPERVISORY RESPONSIBILITIES

 

Does not provide supervisory functions.

 

Takes responsibility for safety within department and actively assesses hazards in their department and finds solutions to those hazards.

 

Reinforces a safety culture: leads by example, reminds employees to work safely, praises good behavior and safe practices, encourages suggestions, communicates consequences for unsafe acts, holds employees accountable, disciplines employees when warranted.

 

QUALIFICATIONS

 

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

EDUCATION and/or EXPERIENCE

 

Bachelor's degree (B.S in food science or related field from four-year college or university; and one to two years related experience; or equivalent combination of education and experience. Interest in cooking is a must. 

 

LANGUAGE SKILLS

 

Ability to read, analyze and interpret such items as general business periodicals, professional journals, technical procedures, or simple governmental regulations. Ability to write reports, business correspondence, or procedure manuals. Ability to effectively present information and respond to questions where a certain degree of tact and discretion is needed.

 

QUANTITATIVE SKILLS

 

Ability to work with mathematical concepts such as probability and statistical inference. Ability to comprehend basic production, financial or scientific principles. Ability to use a computer to create spreadsheets, charts and reports and analyze and apply information to make practical, day-to-day business decisions.

 

OTHER SKILLS AND ABILITIES

  • Good communication and leadership skills.
  • Ability to prioritize multiple projects and work independently.
  • Good organizational skills, and attention to detail.
  • Ability to work within team concept.
  • Familiarity with Word, Excel and database software.
  • Ability to work with specialized software related to product development. 

 

PHYSICAL DEMANDS

 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

While performing the duties of this job, the employee is regularly required to use hands and/or fingers to type, handle, or feel and taste or smell. The employee frequently is required to stand, walk, sit, and view a computer monitor or video display. The employee is occasionally required to reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; and talk or hear. The employee must regularly lift and/or move up to 10 pounds and occasionally lift and/or move up to 50 pounds.

 

Specific vision abilities required by this job include close vision and color vision, necessary to evaluate products effectively.

 

WORK ENVIRONMENT

 

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts, fumes or airborne particles, toxic or caustic chemicals, outside weather conditions, and vibration. The noise level in the work environment is usually moderate.

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