Food Technologist

Sambazon Inc; San Clemente (CA); On-site; USD 36,000 - 39,000; Full time

Benefits offered by this job

Annual bonus

Half-day Fridays

Job summary

Sambazon Inc in San Clemente, CA is seeking a Food Technologist to support the Global Technical Services team with product development. You will manage the lab, document samples, conduct sensory evaluations, formulate new products, and collaborate with packaging, QA, and compliance.

Requirements include a B.S. in Food Science or related field and 1–2 years of experience; strong multitasking, communication, and attention to detail are essential.

Qualifications

• This role requires a B.S. in Food Science or related field and 1–2 years of experience.
• Ability to manage multiple projects, work independently, and communicate clearly with cross-functional teams.
• Experience with sensory evaluation, lab analyses, and documentation is preferred.

Responsibilities

• Lab work and record keeping following formulas, weighing ingredients, basic analyses.
• Input formulas in ENTR software to evaluate nutrition.
• Maintain lab inventory and manage samples for finished products and raw materials.
• Conduct shelf life and sensory testing, and write reports.
• Organize technical documents for raw materials and finished products.
• Monitor parameters such as pH, brix, and color; assist with material setup and QA.

Skills

Lab work techniques

Sensory evaluation

Documentation

Communication

Multitasking

MS Office

Problem solving

Education

B.S. in Food Science/related

Tools

ENTR software

FileMaker

Excel

Job description

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Food Technologist

FULL TIME Technical San Clemente, CA, US

2 days ago Requisition ID: 1076

Salary Range: $26.00 To $28.00 Hourly

Position Overview:

This position will support the Global Technical Services (GTS) team, specifically product development. The position will report to the Director, Product Development and will also work with packaging, quality assurance, and compliance departments. Responsibilities include managing and maintaining lab facility, managing technical documentation and samples for finished products and raw materials, conducting sensory evaluation on prototypes and finished goods, formulating new products, and help with special projects.

This role offers an annual bonus opportunity, a generous benefits package and year-round half-day Fridays!

Essential Duties and Responsibilities:

• Product development lab work & record keeping – following a formula, weighing ingredients, basic lab analysis (pH, brix, etc.), sensory evaluation, and reporting results.
• Inputting formulas in ENTR software to evaluate nutrition.
• Maintain sample FIFO and inventory on finished product retains & raw ingredients. Keep samples organized & dispose of expired samples unless the lot is being used for shelf life testing.
• Manage shelf life testing of finished products – send samples to labs, run sensory analysis, write reports.
• Organize & update technical documents for raw materials & finished products, including product specifications, manufacturing procedures, nutritional information. Input data into Filemaker database.
• Collect, conduct, analyze, & report on raw material ingredients & document in database. Monitor pH, brix, solids, color, sensory profiles.
• Evaluate new raw materials including, sensory analysis, performance in finished products, specification reviews. Assist with material set up after approval.
• Monitor & ensure quality of incoming ingredients by viewing COA’s, collecting samples, visually inspecting & tasting items as needed. Critical for açaí purees.
• Participate in finished product sensory as well as manage new product sensory with cross functional team including tracking feedback and action items.
• General housekeeping in lab to keep it organized & clean. Schedule monthly clean out of freezers.
• Laboratory equipment – schedule equipment calibration & maintenance when needed, monitor temperatures of refrigerators & freezers daily, order lab materials when needed.

Education, Experience and Skill Requirements:

• B.S. degree in Food Science, Food Engineering, Nutrition, or similar science-based discipline.
• Prefer one to two years of work experience, including internships.
• Ability to manage multiple projects, daily tasks & work independently.
• Ability to interact with others on GTS team & within organization to find answers & solve problems.
• Ability to communicate clearly, both written and verbal, with cross functional team members as well as vendors and manufacturers.
• Ability to work independently, high energy, positive attitude, & high attention to detail. Working knowledge of basic laboratory procedures & analyses. Food science, quality assurance and/or manufacturing knowledge & experience is a plus.
• Basic math skills: multiplying, diving, adding, subtracting, algebra, percentages.
• Ability to work in MS Office programs – Excel, Word, etc. Experience with Filemaker and ENTR is a plus.