Food Scientist I

JOB SUMMARY

The Food Scientist I use chemistry, biology, and other sciences to study the basic elements of food. They work with emulsion systems and their component attributes; flavor, texture/rheology and visual, to create new product formulations, analyze the nutritional content, evaluate new raw ingredients, and research ways to make processed foods safe and healthy. New product formulations will be utilized to support new and existing customers, correct operational deficiencies, and innovate within the market.

ESSENTIAL JOB DUTIES

• Manage and preform scientific experiments and product development work in a laboratory setting to create product formulations, samples, and experimental data used in support of company driven projects
• Identify and collect quantitative data, then interpret and analysis this data to provide insight and direction within development projects and solving problem scenarios
• Assess new and current food ingredients, including functionality and handling, to determine feasibility for utilization within supply chain
• Interact and communicate effectively with R&D Management, Marketing, Sales, Executive Management and current or potential business partners
• Maintain a high level of competence and professionalism in a dynamic business environment (i.e., proficiency in driving team alignment on technical solutions and strategies)
• Liaise with internal Litehouse departments, such as Purchasing, Graphics, Quality Assurance, Operations, Customer Service, to align and streamline execution of activities required to produce new product formulations and successful execute upon customer projects
• Liaise with Human Resources to practice and enforce environmental, health, and safety standards
• Responsibility to adhere to Food Safety policies and report food safety and quality concerns to their supervisor
• Ability to meet attendance requirements
• Ensure compliance with food safety guidelines

EDUCATION AND EXPERIENCE

• Education: Master of Science (M.S.) preferred, but Bachelor of Science (B.S.) in Food Science, Food Engineering, Chemistry, or similar agricultural scientific discipline required from a recognized and accredited post-secondary institution. Additionally, Certified Culinary Scientist (CCS) or similar culinary qualifications are preferred. Equivalent combination of education and experience may be substituted
• Experience: 1-5 years of product development or closely related experience in food industry required

KNOWLEDGE AND SKILLS

• Academic food science knowledge with product development, new technology creation, and food manufacturing experience of food products intended for human consumption, specifically for salad dressing, sauces, dips, and a glaze, or other oil in water emulsion systems, is a fundamental prerequisite
• Proficiency in Microsoft Office Suite with emphasis on advanced SharePoint, Excel and Word utilization
• Experience using ROSS computer systems or other mainframe-based computer systems preferred, but not required.
• Aptitude to learn unfamiliar software systems and statistical computing programs
• Ability to read and write correspondence and use basic technical/scientific terminology
• Must have strong verbal and written communications skills with ability to express ideas effectively and efficiently with the ability to present information in one-on-one and small group situations to other employees (both technical and non-technical), multi-discipline management groups within the Litehouse organization and to external project customers
• Demonstrated understanding of basic mathematics and more advanced mathematical concepts, including computing rates, ratios, and percentages, and constructing, analyzing and interpreting information graphically
• Ability to establish & maintain effective working relationships with all contacts inside and outside of the company with strong interpersonal and organizational skills
• Ability to multi-task, focus and work efficiently in a fast-paced environment
• Other activities and duties as assigned

WORK ENVIRONMENT/PHYSICAL DEMANDS

Normal Office Environment

Exposure to fluorescent lights

Food laboratory setting with analytical equipment and diagnostics chemicals

• Sitting
• Walking
• Standing
• Near Acuity
• Speaking- Ordinary Speech
• Hearing- Ordinary Conversation
• Manual Dexterity- Computer Keyboard Fingering

BENEFITS

• 401(k)
• 401(k) Matching
• Dental Insurance
• Health Insurance
• Life Insurance
• Paid Time Off
• Vision Insurance

We do not offer sponsorship

All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.