Food Flavor Scientist

4 weeks ago

Racine, United States 77 Consultants Full time
Job DescriptionJob DescriptionAssociate Scientist - R&D

The Associate Scientist in Research and Development works under the direction of the R&D Manager on various R&D projects, encompassing the development of new products, testing methods, process optimization, cost-saving initiatives, and regulatory/documentation requirements.
This role operates within the framework of FDA, FSMA, and Global Food Safety Initiative (GFSI) standards, establishing food safety criteria for the safe production of food within the plant and offices, adhering to defined risk levels by area.

Primary Responsibilities:
1. Perform laboratory procedures and testing for product parameters related to dairy slurry and powders.
2. Demonstrate understanding and proficiency in basic experimental design and statistical analysis.
3. Formulate products containing dairy materials, enzymes, flavor chemicals, and other common food ingredients.
4. Evaluate food, beverage, and flavor samples for new product development, quality control, and troubleshooting purposes, using sensory analysis.
5. Document project details, maintain batch sheets, prepare graphs and charts based on testing results, and compile project closure reports.
6. Proactively engage in communication with supervisors and team members to report project progress and demonstrate curiosity in initiating new projects for future product development, production optimization, and cost-saving projects.
7. Assist the Director and Manager of R&D in leading teamwork.
8. Support Quality Assurance (QA) by performing test samples and back up R&D on repeat sample preparation, documentation, and laboratory organization.

Preferred Qualifications:

1. Demonstrate a robust knowledge base and experience in biotechnology, specifically in enzyme hydrolysis, food science, and spray drying technology.

2. Independently complete enzyme-related projects including formulation and bench sample preparation, scale-up adjustments, and production troubleshooting.

3. Develop simplified testing methods based on literature and exhibit familiarity with the entire process of analytical method development using available equipment.

4. Possess fundamental knowledge of advanced analytical instruments, preferably with laboratory experience.

5. Understand the basic principles of food ingredients, including dairy materials, flavor ingredients, emulsifiers, and starches.
6.. Demonstrate an understanding of and the capability to create nutritional values and product specifications, with a basic knowledge of food regulations.
7. Possess strong communication skills to collaborate with interdisciplinary departments on various projects.
8. Document and record project details, batch sheets, and testing results, and provide periodic progress reports. 9. Keep abreast of market and industry trends, new technology in the food and food ingredient industry, and new analytical technology and instruments in food science and related fields.
10. Initiate various types of new projects with proficiency and agility.

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