Food Scientist

Evaluate new and/or existing sweet compounds or sweetener combinations through:

• Preparation of samples, reference and calibration samples, and questionnaires associated with sensory tests following protocols.
• Execute bench-top sensory tests and work with the Technical Consumer Research (TCR) Lead to summarize and interpret results.
• Keep proper record and storage of incoming new material and compounds to evaluate.
• Laboratory maintenance including supply management and cleanup.
• Run routine beverage sample analysis (Brix, pH, titratable acidity, etc.).
• Be familiar with large-scale beverage sample production, produce beverage samples for stability tests, and conduct stability tests including bench-top taste evaluation at certain intervals, keeping the stability file updated and producing a report at the end of the stability study.
• Validate sensory methods to ensure consistency across QA, R&D, Product Development, Packaging, and Marketing.
• Maintain laboratory equipment and instrumentation (e.g., cleaning/sanitizing, troubleshooting, conducting preventative maintenance, calibrating, and repairing).
• Identify, classify, maintain, and protect files, documentation, and sensitive information consistent with record handling and retention requirements.
• Clean/sanitize, change valves, seals, gaskets, and perform other general maintenance on figals for carbonated beverage production.
• Maintain laboratory cleanliness, organization, and stocking of required supplies.
• Record data from analyses, calibrations, maintenance, cleaning (CIP), and experiments in a computer, logbook, or laboratory notebook.
• Coordinate work efforts of others to ensure integration and completion of work against expectations.
• Interpret data from routine and non-routine analyses to validate that the ingredients/materials meet specifications and approve for shipment to Company plants.
• Ensure appropriate and needed resources in support of others are available and accessible so desired outcomes can be achieved.
• Position may require successful applicant to be able to work for multiple hours continuously with production equipment and to be able to occasionally lift and transport up to 30 pounds.

Qualifications:

• BS Degree, Associate Degree, or equivalent work experience
• Instrumental Analysis: Ability to analyze ingredients, syrups, beverages, concentrates, or other substances using laboratory instruments. This includes preparation of analytical standards and standard curves. Basic knowledge of lab instruments and equipment (e.g., pH meter, Brix meter, etc.).
• Laboratory Practices: Knowledge and application of Good Laboratory Practices (e.g., handling of chemicals and glassware, preparation of standards and reagents, proper measuring techniques, data management, housekeeping).
• Basic Analytical Chemistry: Knowledge of qualitative and quantitative chemical analysis. This includes preparation, separation, detection, and other techniques and applying concepts of precision and accuracy.
• Basic Inorganic Chemistry: General knowledge of the composition, structure, and properties of inorganic substances needed to understand inorganic ingredients (e.g., acidulants, oxygen, water, buffers) used in Company products and in research on stability of ingredients.
• Basic Physical Chemistry: General understanding of all aspects of physical chemistry that are relevant to Company products.