Food Scientist

4 weeks ago

Louisville, United States Ace Partners Full time

Food Scientist II, Research & Innovation

Type: W2 Temp Contract - 3 months initial

Rate: $38-42 per/hr

Location: Louisville, CO (Onsite)

About the Job:

Working for a global leader in FMCG, you will use your scientific and technologic expertise to bring health through food, meet the needs of consumers and nurture growth in the business.

In this role, you will be responsible for:

  • Supporting the coffee creamer, RTD coffee and waters businesses with understanding of R&I strategy, category/business strategy and the ability to leverage diverse methods for executing projects
  • Demonstrate ability to translate new business dynamics to product design
  • Deliver product productivity, renovation, and innovation programs, including complex programs (new platforms, high visibility programs) while anticipating challenges and building contingencies
  • Develop product formulas, processing procedures, product, and raw material specifications to deliver consistent, high-quality products that support business objectives
  • Independently plan and execute bench, pilot, and plant trials for new and improved products, analyze test results and effectively translate these into effective next steps that lead to project successes
  • Contribute to scoping of new ideas or technical solutions that contribute to R&I and product category strategy
  • Deliver fundamental training and information sharing to cross functional partners or junior team members; Optimize and/or champion new ways of working
  • Work closely with procurement, engineering, and our supplier base to identify potential innovation, renovation, and productivity opportunities
  • Manage heavy documentation work including technical ingredient documentation, manufacturing instructions writing and approvals flow through systems

About You:

  • Degree in Food Science, Food Engineering, Chemical Engineering, or closely related field preferred (Masters or PhD preferred) with 3+ years of experience in product development in the food industry. Bachelors degree in Food Science will be considered in combination with more work experience.
  • Strong technical skills on product formulation, industrial processes, ingredient functionality, and product-process interactions; preferred in-depth knowledge on dairy and non-dairy protein and functional ingredient technologies and/or coffee processing.
  • Knowledgeable in ingredient selection, formulation, processing equipment, and operating conditions for liquid-based oil-in-water emulsion
  • Strong project management/organization and the ability to influence key stakeholders on recommended courses of action.

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