Sr Food Scientist

CJ Schwan’s; Gahanna (OH); On-site; USD 99,000 - 100,000; Full time

Benefits offered by this job

Employee benefits

Job summary

Schwan’s Shared Services, LLC in Gahanna, Ohio, is seeking a Senior Food Scientist - Protein to lead complex protein-focused product development projects, developing formulas, processing procedures, and specifications for new products, improvements, and cost reductions.

Under limited supervision, you will provide advanced technical support across marketing, sales, operations and external customers, applying food chemistry and microbiology to safe, tasty, and market-ready products.

Qualifications

• Master’s degree in Food Science or closely related field (US or foreign equivalent).
• Bachelor’s degree in Food Science or closely related field (US or foreign equivalent).
• 2+ years of experience as Food Scientist/Technologist with master’s degree (or 5+ years with bachelor’s) in a food manufacturing setting.

Responsibilities

• Lead complex protein-focused product development projects.
• Develop experimental formulas, processing procedures and specifications for new/improved products.
• Provide advanced technical support to marketing, sales, operations and external customers.
• Ensure products meet pricing, regulatory, and feasibility constraints.

Skills

Food science

Protein research

Project leadership

Analytical thinking

Education

Master’s degree in Food Science

Bachelor’s degree in Food Science

Job description

Senior Food Scientist - Protein. Schwan’s Shared Services, LLC, a subsidiary of Schwan’s Company, seeks a Senior Food Scientist - Protein at our facility in Gahanna, Ohio. This position, under limited supervision, is responsible for forming and leading product development projects by developing complex formulas, processing procedures, and specifications for new products, product enhancements, and cost reductions to meet project parameters and business unit strategies. Provide advanced technical support to marketing, sales, operations and external customers. Use chemistry, microbiology, engineering, and other sciences to study the principles underlying the processing and deterioration of foods; analyze food content; discover new food sources; research ways to make processed foods safe, palatable, and healthful; and apply food science knowledge to determine best ways to process, package, preserve, store, and distribute food. Provide advanced technical solutions to production issues as it relates to ingredients, formulas, processing procedures, and specifications to ensure continuous production of existing products and maintain product quality and safety. Develop experimental formulas, processing procedures, and specifications for raw ingredients, subassemblies, and finished products for simple new product, product improvement, and cost reduction that meet project parameters of established pricing, marketing goals, food regulations, and operation feasibility. Organize and manage complex test runs to validate or modify experimental formulas and processing procedures to develop final specifications and ensure reproducibility for the production of finished products and subassemblies. Establish team and work with members to ensure successful start-ups of new products, product improvements, cost reductions, and ingredients, formula, specification, or process changes. Evaluate ingredients and processing techniques to identify and commercialize product improvement and cost reduction opportunities. Evaluate, confirm acceptability, and create/update specifications and implement proposed ingredients or process for supplier optimization. Document all work according to established procedures and guidelines providing timely and effective oral and written communication and prepare various project reports to project personnel and project leader to ensure complete communication of project status, progress, issues, solutions, timeline, and accountability. Support innovation in the development of new ideas, new products or new product platforms through ideation sessions and bench top experimentation, along with the ability to effectively communicate the concept. Utilize technical curiosity and apply critical thinking across projects. Other duties, as assigned. Must have proof of legal authority to work in the U.S. Requirements – Education: Master’s degree (U.S. or foreign equivalent) in Food Science, Dairy Science, Foods & Nutrition Studies, Biological Sciences, Food Science and Technology or a closely related field. OR a bachelor’s degree (U.S. or foreign equivalent) in Food Science, Dairy Science, Foods & Nutrition Studies, Biological Sciences, Food Science and Technology or a closely related field. Experience: For candidates with the qualifying master’s degree – at least two years of experience as a Food Scientist, Food Technologist, Food Technologist I or II, or other similar food science position at a food manufacturer and distributor performing qualitative and quantitative food research, involving plant-based meat analogues, chicken or similar protein, including concept development and commercialization. For candidates with the qualifying bachelor’s degree – at least five years of experience as a Food Scientist, Food Technologist, Food Technologist I or II, or other similar food science position at a food manufacturer and distributor performing qualitative and quantitative food research, involving plant-based meat analogues, chicken or similar protein, including concept development and commercialization. Work from home, one day a week, in the Columbus, Ohio area is permitted but not required. The salary for this position has a range of $98,654 to $99,000, with standard employee benefits. This position is for full-time employment by Schwan’s Shared Services, LLC for employment in Gahanna, Ohio. EOE.