Food Scientist

Job description

A Food Scientist is well versed in all phases of the food product development cycle and can work independently to develop a new product from conception through plant scale-up. May supervise the work of junior professionals such as Technicians, Interns and On-Call staff. Essential Duties and Responsibilities • Demonstrates and promotes the company vision. • Regular attendance and punctuality • Applies GMP/GLP in all areas of responsibility, as appropriate. • Plans and designs specific activities required by the projects and distributes activities to Laboratory Technologist or Intern based on skill sets. • Executes experimental, analytical, and sensory work on both bench and pilot scale. • Develops analytical methods and coordinates nutritional and component analysis. • Writes reports, formulas, data and communication that is thorough and ready for the client with little or no editing required by supervisor. • Ensures all samples are prepared with good GMP’s that are well labeled and of high quality. • Ensures lab notebook maintenance SOP is followed. • Seeks out information/facilities to get the job completed. • Collaborates with internal and external resources (suppliers, consultants, professors, service providers and other third-party people) to find solutions. • Ensures appropriate and timely communication of key information among client, team, and supervisor. • Establishes and maintains professional rapport with client. • Adds insight and value to discussions, understanding client needs. • Organizes and participates in meetings and conference calls. • Reads and responds to emails, phone calls in a timely manner. • Assists team members to carry out such communication duties as necessary. • Independently coordinates pilot and plant trials develops trial plans and protocols, serves as liaison between the manufacturing plant, client, and development laboratory for trial. • Independently drafts, structures, and executes project plans. Submits to supervisor for review. Identifies appropriate phases and deliverables and determines resource needs. • Writes pilot and plant trial reports. • Maintains documentation; Organizes computer and hard copy files and records in lab notebook for corporate records and sharing. • Keeps updated and educated on relevant news, literature, and findings in the industry. • Trains less-experienced staff • Performs other related duties as assigned. • Travels to various NFL and client locations to support studies and projects. • Travels to technical conferences to represent TheNFL. • Conducts all activities in a safe and efficient manner. • Performs other duties as assigned. • Will be exposed to potential food allergens. • Required to handle and evaluate all types of foods and ingredients derived from plants, animals and synthetically manufactured. To perform this job successfully , the individual must be able to perform each essential duty satisfactorily. The requirements below are representative of the knowledge, skill or ability required. Education Minimum Required: • PhD degree from an IFT accredited food science program, or equivalent combination of education and experience Experience Minimum Required: • Non-PhD candidates would have a minimum of 2 years practical experience in product or process development The National Food Lab is a fast-growing company with a vision to be the destination for tailored solutions for the food industry – beginning to end. Our mission is to provide services that help food, beverage, and supplement companies deliver safe, healthy and successful products. We seek to make a positive impact in the advancement of food safety, quality and nutrition, fulfilling our corporate promise – to improve health and improve lives. The National Food Lab’s best-in-class consumer and sensory research capabilities employ a variety of quantitative and qualitative consumer and sensory research techniques to help our clients make products consumers love. We help our clients: • Develop new product ideas • Re-energize a well-established product • Assess product-concept fit or packaging effectiveness • Understand the product, brand and category competitive landscapes • Present objective results to management