Wheat Quality Lab Research Specialist

Limagrain; Windsor (CO); On-site; USD 42,000 - 62,000; Full time

Job summary

Limagrain is seeking a Wheat Quality Lab Research Assistant to support the Wheat Quality Lab by performing end-use quality tests on experimental wheat lines and varieties, ensuring mill and bake qualities meet expectations of farmers and end-users across North America.

You will prioritize and prepare incoming samples, analyze kernel hardness (SKCS), protein by NIR, falling number, and milling yield; assess dough and bread quality; generate clear results; and maintain lab equipment in a safe,

Qualifications

• Proficiency in good laboratory techniques and safety.
• Desire and ability to learn lab baking as needed.
• Strong attention to detail and data interpretation.

Responsibilities

• Prioritize, organize and prepare incoming wheat samples for testing.
• Analyze kernel hardness (SKCS), protein (NIR), falling number, and milling yield.
• Evaluate milled flour performance using NIR, gluten quality, and solvent retention.
• Assess end-product quality including bread and noodles for US/Canada markets.
• Communicate accurate results of quality testing.
• Calibrate and maintain lab equipment; troubleshoot issues as needed.
• Operate lab equipment interfaced with computer software.
• Maintain a clean, safe lab environment following policy.
• Assist other teams within Limagrain Field Seeds as needed.

Skills

Lab techniques

Communication

Project planning

Teamwork

Judgment

Professionalism

Adaptability

Attendance

Dependability

Education

Bachelor’s degree in a relevant field

Associate degree with equivalent experience

Job description

Limagrain is seeking a Wheat Quality Lab Research Assistant to support the Wheat Quality Lab by performing end-use quality tests on experimental wheat lines and varieties, ensuring mill and bake qualities meet expectations of farmers and end-users across North America.

You will prioritize and prepare incoming samples, analyze kernel hardness (SKCS), protein by NIR, falling number, and milling yield; assess dough and bread quality; generate clear results; and maintain lab equipment in a safe,