Food Scientist- KanPak

Profile

OverviewnJOB SUMMARY: Makes meaningful contributions to PD and company objectives by providing a highly developed level of technical competence and experience to lead people and support multiple projects with an emphasis on innovation, development of new products, product specifications, and procedures to support product development and testing, ensuring that products meet established GSF and external customer standards.nResponsibilitiesnESSENTIAL FUNCTIONS:n nIndependently provides bench and lab related work activities to support the development of new products, product line extensions, duplications, product and process improvements and cost improvements. (30%)n nProvides leadership to others in the department and is seen as an expert throughout the company. Provides operational support. Leads training for new technologists, demonstrating lab safety, procedures and techniques. (30%)n nMonitors and analyzes the scale up, first production and quality assurance practices of the developed product through the commercialization process and identify areas for improvement to facilitate department operations. (25%)n nIdentifies new sources and suppliers for raw materials in compliance with established quality assurance standards. (10%)n nMaintains laboratory, including upkeep of equipment, stocking of supplies and general cleaning of work areas. (5%)n nCapable of independently conducting and leading in-house and on site customer presentations. n nStudies methods to improve quality of food such as flavor, color, texture, nutritional value and convenience in support of strategic objectives. Researches new ingredients or technologies that will create a competitive advantage. n nPerforms other related and assigned duties as necessary.n nUp to 30% travel.n n nQualificationsnMINIMUM QUALIFICATIONS: Education and experience equivalent to:n nEducation/Certification:nBacheloru2019s degree in food science, engineering, or related field of science from an accredited college or universityn nExperience:n1 to 5 years of relevant work experience, with an understanding of food chemistry, food safety, and related regulations. Dairy foods experience a plus.n nKnowledge, Skills and Abilitiesnn Food testing concepts and techniquesn Product developmentn Food processing equipmentn Raw materials/product interactionn Food safety concepts and techniquesn Quality assurance concepts and techniquesn HACCP programs and related food safety regulations and processesn International export and food regulations n Food chemistryn Food microbiologyn PC word processing/spreadsheet softwarenn n nSkill and ability to:nn Read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals. n Apply working knowledge of mathematical concepts and scientific weights and measures. Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations.n Define problems, collect data, establish facts and draw valid conclusions. n Teach others the importance of concepts revolving around food analysis, food chemistry and food microbiology.n Communicate and coordinate effectively with internal and external customers verbally and in writingn Speak confidently and effectively before groups of customers or employees of GSF. n Read and process written information with a high degree of accuracyn Perform a variety of food safety tests including viscosity, pH, moisture and total solids analysisn Work in a laboratory environmentn Work effectively in a general business environment, with a focus on high levels of quality and customer servicen Act in accordance with GSFu2019s Values and Creednn n nLEADERSHIP/MANAGEMENT RESPONSIBILITYnn Ability to lead through others, direct or indirectn Develops and mentors others in the departmentnn n nPERFORMANCE CATEGORIESn nn Productivity/quality standards: test methodology, accuracy and reliabilityn Productivity/quality standards: accuracy, timeliness, thoroughnessn Productivity/quality standards: new product developmentn Domestic and international regulatory compliancen Cost containmentn Teamwork within the department and across departmentsn Project/assignment standardsn Customer satisfactionn Safety standards and procedures: foodn Safety standards and procedures: laboratory equipment and proceduresn

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