Food Scientist

GENERAL PURPOSE

Participate in the development, optimization, and commercialization of new products and quality improvements (Low Acid and Acidified Canned Foods) in DFA's manufacturing facilities.

JOB DUTIES AND RESPONSIBILITIES

• Follow technical plan to achieve project objectives (cost, quality, time)
• Help incorporate market research insights to create products that delight consumers
• Evaluate competitive products to ensure prototypes are comparable or better
• Procure raw materials and technical information needed for product and label development
• Help create formulas that meet business unit and/or customer requirements
• Participate in the creation of batching procedures and process flow diagrams that successfully scale up in manufacturing facilities
• Participate in laboratory trials, pilot plant development, production trials, and commercialization
• Help create specifications that achieve consistent finished product quality and safety
• Help gather data required to establish thermal processes to be filed with the FDA or state regulatory bodies
• Record test procedures and observations
• Participate in product evaluations and interpret shelf-life results
• Help coordinate technical input and implement recommendations
• Participate in development of technical risks and implement contingency plans
• Communicate project results with project leaders
• Document research processes
• Follow all DFA good manufacturing practices (GMP) and work in a manner consistent with all corporate regulatory, food safety, quality, and sanitation requirements
• The requirements herein are intended to describe the general nature and level of work performed by employee, but is not a complete list of responsibilities, duties, and skills required. Other duties may be assigned as required.

Travel: 25%-50% (up to 1 week per month)

EDUCATION AND EXPERIENCE

• Undergraduate degree in food science, microbiology, biology, chemistry, chemical engineering, or related curriculum (or equivalent combination of experience and education)
• 0 to 2 years of R&D, product development, innovation at food or ingredient company, or related experience
• Certification and/or License - may be required during course of employment

KNOWLEDGE, SKILLS, AND ABILITIES

• Knowledge of food science principles
• Knowledge of laboratory, pilot plant, and manufacturing facility processes and procedures
• Able to operate multiple lab and pilot plant equipment
• Able to problem solve, multi-task and prioritize own work activities
• Able to work with accuracy and attention to detail
• Able to generate ideas, test their effectiveness, and recommend a plan of action
• Able to demonstrate professional verbal and written communication skills
• Able to follow written and oral instruction
• Able to communicate and translate technical topics into easy to understand concepts
• Must be able to read, write and speak English

An Equal Opportunity Employer including Disabled/Veterans