What are the responsibilities and job description for the Associate Food Scientist position at Georges Inc?
SUMMARY: The Associate Food Scientist is responsible for the research, development, and commercialization of new products specific to customer needs, supporting innovation, and formula and process optimization for existing products.
ESSENTIAL DUTIES AND RESPONSIBILITIES include, but are not limited to, the following:
· Investigate and apply new technologies, ingredients, and processing techniques to enhance product quality, functionality, and cost efficiency
· Maintain detailed records of experiments, trials, and analyses
· Collaborate with cross-functional teams to analyze industry and customer insights to identify gap and opportunities
· Stay current with industry trends, scientific advancements, and regulatory changes in poultry and food science sectors
· Work with production and quality assurance teams to ensure efficiency and consistency during production scale up through proper planning, specifications alignment, and on the floor troubleshooting
· Activate projects, assist with the management of each project, and disseminate finding to cross-functional teams to identify next steps based on data
· Assist with presentations and product application development for internal and external customers
· Assist the R&D Lab Technician with sample production and data collection as needed.
SUPERVISORY RESPONSIBILITIES
This position will not have supervisory responsibility.
EDUCATION and/or EXPERIENCE
· Required
o Bachelor’s Degree in Food Science, Poultry Science, related field or equivalent experience
o Excellent problem-solving skills, attention to detail, and ability to work collaboratively.
· Preferred
o Master’s Degree in Food/Poultry Science
o 1 years or experience within the poultry industry
o Working knowledge of Hazard Analysis and Critical Control Point (HACCP) and Food Safety Quality Assurance (FSQA) procedures, processes, and requirements
o Working knowledge with ingredient functionality, nutritional analysis, sensory evaluation, plant floor operations, and process optimization
o Working knowledge of bench top product that translates to plant floor capabilities
