Food Technologist

Applies GMP/GLP in all areas of responsibility, as appropriate.
Under direction, executes bench-top experiments and formulation work, nutritional and component analysis, specification writing, shelf life studies, consumer studies, and/or sensory studies.
Documents work and maintains study documentation and laboratory records.
Supports pilot plant trials; prepares samples for processing, operates processing and/or packaging equipment, and collects data.
Interfaces with ingredient suppliers; orders ingredients and requests documentation.
Prepares, packages, and sends product samples to clients and outside laboratories for evaluation and testing.
Assists in writing reports, methods, protocols, and SOPs, and makes suggestions for modifications in test methods and procedures.
Keeps updated and educated on relevant news, literature, and findings in the industry.
Trains and assists less experienced staff.
Learns and demonstrates departmental procedures and policies.
Viewed as a resource across multiple teams.
Will be required to handle and evaluate all types of foods and ingredients derived from plants, animals, and synthetically manufactured.
Will be exposed to potential food allergens.
Performs other related duties as assigned.
Minimum Qualifications: Bachelor of Science degree in Food Science or an allied science is required.
Basic knowledge of computers and software programs.
Authorization to work in the United States indefinitely without restriction or sponsorship.
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