Postdoctorate Scientist jobs in Appleton, WI

SUMMARY

The Food Scientist is responsible for providing research, development and technical services to the Research and Development Team. The main focus of this position is on research and development to support new product commercialization and line extensions as initiated by a customer or internally. This position also provides technical support to other departments in the company including: Sales, Technical Sales, Operations, Quality Assurance, Continuous Improvement, and Supply Chain.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following with other duties assigned as needed.

• Serves as the internal owner for Salesforce opportunities, including requests for custom samples which may require benchtop or in-plant trials. Achieves project objectives through strong project management and cross-functional influence
• Facilitates plant scale-up of new products through operational release.
• Provide technical support through researching customer requests/challenges, experimentation, formulation, application testing, and technical product presentations.
• Research and increase knowledge in understanding key customer application attributes providing solutions and growing Sartori originals and branded items.
• Consults with the Operations Team on efficiency initiatives, alternate ingredient sourcing, testing, and validation.
• Consults with vendors for ingredient and equipment needs and reviews vendor specifications to support research and development.
• Coordinates specific sensory evaluations of new products for flavor, texture, and color.
• Complies with company safety, HACCP, and GMP policies during plant trials and other plant activities.
• Deliver against set R&D and Sartori company metrics and initiatives.
• Maintains confidentiality as it relates to internal and customers’ proprietary formulas, ingredients, and projects.

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 accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

• Bachelor’s degree in Food Science or other related field, required. Master’s degree, preferred.
• Experience with yogurt, cottage cheese, natural cheese, dairy processing, sensory, or with converting and packaging equipment, desirable.

OTHER KNOWLEDGE, SKILLS, AND ABILITIES

• Handles Ambiguity Deals confidently with unclear or changing situations.
• Problem Solver Effectively identifies and solves challenging problems.
• Information Seeker Investigates thoroughly to get relevant information.
• Good Listener Listens attentively and understands what is being said.
• Collaborative Partners with others to realize better results.
• Adaptable Adjusts easily to new or changing circumstances.
• Assertive States own opinions and ideas confidently without infringing on others.
• Team player Works well within diverse groups to achieve common goals.
• Customer-oriented Attentive and responsive to customer needs.
• Wants a Challenge Seeks demanding situations beyond current experience or skill level.
• Knowledge of cheesemaking, dairy chemistry, and microbiology.
• Demonstrated project-management skills.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by a Team Member 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 Team Member is regularly required to sit, walk, hear and or talk with others. Also, the Team Member will occasionally be required to stand, kneel, crouch or crawl, handle, finger of feel, climb, stoop or reach with hands and arms as well as maintain control over others. The Team Member will be required to lift up to 50 pounds. Specific vision requirements include: near and far acuity, depth perception, color vision and the ability to adjust focus.

This position may require occasional overtime, or weekend hours and/or traveling.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those a Team Member 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 Team Member is regularly exposed to wet, humid and/or cool conditions and is occasionally exposed to moving mechanical parts. The noise level in various work areas requires ear protection.

TOOLS AND EQUIPMENT USED

• Pilot plant equipment, such as: production shredders and blenders
• Lab equipment, such as: pH meter, viscosity meter, scales/balances and additional specialized equipment as needed for specific project work
• Culinary equipment, such as: food processors, slicers, shredders and blenders
• Cooking equipment, such as: microwave ovens, convection and conventional ovens, cooktops, grills, griddles and specialized customer equipment as needed for specific project work