Scientist, Food Application

Our client offers conventional, certified organic and non-GMO baking solutions and are a partner to commercial bakers in the artisan, wholesale, retail and foodservice markets throughout North America.

Scope of the position:

As a Food Applications Scientist you will be responsible for product evaluation, validation, and new food application development under the supervision of the Culinary Center Manager.

Duties and Responsibilities include the following. Other duties may be assigned.

  • Evaluate and/or validate food applications featuring yeast ingredients based on customers’ requests, internal demands or market trends. Food product applications could include soups, sauces, spreads, gravies, dressings, dips, meats, snacks, baked goods, sweets, beverages, and prepared meals.
  • Reproduce some customers’ industrial processes in a kitchen/ lab-scale environment to demonstrate how yeast extracts are used and at what use level. § Perform exploratory work in new areas where our clients ingredients could be used. For certain projects, the Food Applications Scientist may work in collaboration with the Baking Center.
  • Prepare simple application kits or develop concepts that can be used by brokers and sales managers during sales visits.
  • Work on customer driven projects to achieve various objectives, such as cost reduction, product matching, flavor enhancement, flavor masking, and clean label improvements. This can involve working with bases sent by the customer or creating a similar base to the customers.
  • Evaluate competitive products and record sensory information in a database. Create direct or blend matches for these competitive products with our clients yeast products as needed.
  • Assist Culinary Center Manager in conducting testing sessions for sensory evaluation.

Education and/or Experience Master’s degree (M.S.) in Food Science or equivalent with 0-3 years of experience or Bachelor’s degree (B.S.) with 3-5 years of experience within research and development, sensory science, or applications with food ingredients. M.S. is preferred.

Travel Requirements Occasional travel for training trade shows, or sales visits.

Language Skills Proficiency in a second language preferred but not required – Spanish or French.

Competencies To perform the job successfully, an individual should demonstrate the following competencies:

  • Planning/Organizing – Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives; Organizes or schedules other people and their tasks.
  • Communication & presentation skills: Communicates efficiently and effectively in front of internal team or brokers/sales and customers.
  • Innovation – Displays original thinking and creativity; Meets challenges with resourcefulness; Generates suggestions for improving work; Develops innovative approaches and ideas; Presents ideas and information in a manner that gets others’ attention.
  • Dependability – Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Completes tasks on time or notifies appropriate person with an alternate plan.
  • Team player – Builds strong relationships with other internal departments: marketing, quality, R&D, operations both in North America and corporate levels worldwide. 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.

Language Skills – An individual must have the ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Also have the ability to write reports, business correspondences, and procedure manuals. An individual must also be able to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

Mathematical Skills – Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. Ability to work with figures in both British and Metric unit systems. Ability to work with mathematical concepts such as probability and statistical inference. –

Reasoning Ability – Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

Computer Skills – To perform this job successfully, an individual should have good, general computer literacy. Knowledge and understanding of Microsoft operating software programs (such as Outlook, Excel, Word, Share Point, and Power Point).

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 talk or hear. The employee is occasionally required to stand; walk; sit; reach with hands and arms and taste or smell. The employee must occasionally lift and/or move up to 10 pounds. Specific vision abilities required by this job include close vision, distance vision and color vision.

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. The noise level in the work environment is usually quiet.

All candidates must be able to work in the U.S. without sponsorship.

For more information, please contact Liz Pereira at lizp@foodscience.com or (954) 428-3888