Food Scientist

SUMMARY

Develops test formulas per instructions of Company management. Performs routine and non-routine chemical testing associated with research and development activities to develop new products or improve existing products.

ESSENTIAL DUTIES AND RESPONSIBILIES include the following, but others may be assigned as the company’s needs dictate.

· Actively participates in programs for product development related activities, including blending/mixing of and packing of test formulas for evaluation, testing of samples for chemical activity, irritation potential, and stability. Also, includes development and validation of new quality control test methods.

· Conducts research to improve quality, safety, storage and taste of food.

· Investigate new raw materials, second, or replacement sourcing of raw materials. Aids in the development of testing specifications for raw materials, process intermediates and finished goods.

· Ensure food manufacturing processes confirm with government, processing, consumer and industry standards.

· Aids programs to develop and validate new or improved processes, by evaluating uniformity of resultant materials.

· Keeps laboratory records with regards to research and analysis activities according to applicable government regulations, manufacturing processes, or other considerations.

· Interprets results of laboratory activities and provides reports of activities to management.

· Advises management, and technical personnel regarding scientific aspects of products’ performance, quality and character.

· Work closely with food production staff including microbiologists, chemists and analysts.

· Prepare technical reports as necessary for promulgation of the company’s business interests.

· Trains junior staff in manufacturing techniques, analytical techniques and laboratory safety.

SUPERVISORY RESPONSIBILITIES

May direct the activities of up to three, Chemists/Analysts or Technicians.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

· Proven work experience as a Food Scientist or similar role.

· Strong understanding of biology, chemistry and biochemistry.

· Excellent knowledge of research and data analysis.

· Proficient in various software including MS Office suite.

· Excellent analytical and problem-solving abilities.

EDUCATION AND/OR EXPERIENCE

Bachelor’s degree (B.A. or B.S.) in a scientific discipline, Food Science, Nutrition or related field; and 4 years related experience and/or training; or equivalent combination of education and experience. Experience with Research and Development, or applications with food ingredients and formulations. Must demonstrate knowledge of common analytical tools and techniques.

LANGUAGE SKILLS

Ability to read, analyze and interpret common scientific literature, technical journals and legal documents. Ability to write reports, business correspondences and analytical methods procedures. Ability to effectively present information to company management and staff.

MATHEMATICAL SKILLS

Ability to apply advanced mathematical concepts such as exponents, logarithms, quadratic equations and statistical formulas and functions.

REASONING ABILITY

Ability to define problems, collect data, establish facts and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables. Ability to apply principles of logical and scientific thinking to a wide range of intellectual and practical problems. Ability to deal with nonverbal symbolism (formulas, scientific equations, graphs, etc.) in its most difficult phases. Ability to deal with a variety of abstract and concrete variables.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently required to sit; use hands to finger, handle, or feel; reach with hands and arms; and talk and hear. The employee is occasionally required to stand, walk and taste or smell. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision and color vision and the ability to use analytical instruments requiring accurate focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job the employee is occasionally exposed to wet and/or humid conditions, moving mechanical parts, fumes or airborne particles, toxic, caustic, or flammable chemicals, thermal heat sources and risk of electric shock. Significant exposure to EMF radiation of varying frequencies. The noise level in the work environment is usually moderate. Job may require travel by airplane, automobile or other public conveyance.

Sunrider Manufacturing provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by

federal, state, or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.