Food Scientist

Kelly is hiring a Food Scientist for one of our clients in Quincy, MA

• $30/hr
• Temp to hire
• 1st shift M-F 8am-5pm

Description:

BS in Food Science/Engineering/related science or engineering field

Internship in related field or applicable food processing technology and statistical process experience. MS/PhD in Food Science/Engineering/related science or engineering field

Knowledgeable about food chemistry, sensory, microbiology, food packaging systems and food engineering. Product development experience. Problem solving skills.

Ability to work with cross-functional teams at multi levels within the organization.

Excellent interpersonal, communication skills. Accept feedback. Flexible and resilient.

1. Conduct research including new product research and the development of foods.

2. Develop new and improved methods and systems for food processing, production, quality control and packaging.

3. Work in pilot plant and support production scale ups and commercializations.

4. Field customer requests both internal and external to satisfy project needs from a conceptual phase through commercialization and troubleshooting.

• Participate in ideation/brainstorming

• Develop gold standards while working with Culinary and subject matter experts (SMEs)

• Match competitive products

• Formulation Optimization

• Concept to Commercialization

• Execute internal processes

• Ability to understand and troubleshoot customer processes

5. Be a strong part of customer facing team to deliver solutions that will “Nourish and Delight” our customers.

6. Coordinate customer calls with sales/culinary representatives through presentations both technical and culinary based.

7. Work with cross functional groups to optimize the strengths of Kerry and deliver the best Taste and Nutrition experience for our customers

8. Develop and protect Intellectual Property by documenting research notes.

9. Study methods to improve quality of foods such as flavor, color, texture, nutritional value, convenience, or physical, chemical, and microbiological composition of foods

10. Complete project requests within the time frame required by the customer.

11. Employ efficient time management

12. Assist customers with technical issues that may arise.

13. Travel to Kerry production plants and to customers.

14. Must be able to taste and smell chemicals, flavors and food products.

15. Must be able to stand for long periods of time in a laboratory setting and lift 50 pounds.

16. Excellent verbal and written communication skills.

17. Must work well in teams.