Food Scientist (Alternative Proteins)
Company: Griffith Foods
Location: Lombard
Posted on: May 4, 2024
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Job Description:
Griffith Foods is a global manufacturer of food products. We
provide a wide range of taste and texture components for food
industry customers throughout the world. Our products include
seasoning blends, dry mixes, coating systems, dough blends, crumbs,
flavors, sauces and food bases that are used in an extensive
variety of application from snack foods and processed meat and
poultry to ready meals. Our customers include food processors,
restaurant operators and grocery retailers. While our name may not
be familiar to consumers, our products are key components of foods
offered by many of the world s best-known companies.Position Title:
Food Scientist, Alternative Proteins--Location: Hybrid (Lombard, IL
Office & Home)--Summary: The Food Scientist position is responsible
for executing R&D initiatives for the Global Alternative
Protein Team with a primary focus on breakthrough and proactive
innovation. This role will enable product leadership in the
Alternative Proteins category to align with Griffith Foods overall
business strategy and long-range plan.Essential Duties &
Responsibilities:Function as an autonomous scientist and or
collaborate with fellow food scientists and research teams to
execute experiments, contributing to cutting-edge alternative
protein solutions that align with the Griffith Food s strategic
goals and long-range plan.Take an active role in exploration,
evaluation and implementation of novel ingredients and processing
techniques at bench or commercial scale as needed using detailed
test plans to create groundbreaking products that resonate with
evolving market demands. Function as an autonomous scientist and or
collaborate as with Regional and Global R&D teams to
incorporate novel alternative protein ingredients into diverse food
applications. Take an active role in planning, designing, and
executing experiments to drive the company's long-term objectives
within the alternative protein sector.Conduct thorough evaluations
of the functionality, sensory attributes, and nutritional
properties of fermented ingredients in finished goods. Assessing
prospects of implementation into various category segments and
ensuring the quality and appropriateness of these ingredients for
product development.Apply scientific principles and problem-solving
skills to analyze data, offering valuable insights into research
areas and formulation improvements within alternative protein
domains. Plan and execute comprehensive group product evaluations
to accurately assess and or track project progress and combine
insights to actions that guide project direction. Take ownership of
core functional processes, ensuring their efficient execution and
continuous enhancement in coordination with senior team
members.Participate/ lead multiple projects, ensuring the
streamlined execution of technical activities while collaborating
closely with cross-functional teams. Maintain clear and proactive
communication within the team and externally, delivering updates on
project advancement and nurturing productive relationships with
clients and suppliers. Collaborate with category specialists and
peers to facilitate material and vendor selection, aligning choices
with both technical requirements and commercial goals. Actively
contribute to cultivating a culture of excellence by sharing
technical insights, progress updates, and best practices, fostering
a dynamic and innovative research environment. Participate in
relevant industry conferences, seminars, and networking events to
expand your knowledge base, then effectively disseminate these
insights to the Global and Regional Alt Protein R&D teams.
Collaborate closely with cross-functional teams on projects,
including Research & Development, Marketing, Culinary, Sensory,
Production, and Quality Assurance, to drive successful scale-up and
implementation of fermented protein processes internally or
externally. Analyze experimental data/ scale up data and prepare
detailed technical reports to document findings, progress, and
potential areas for improvement. Stay up to date with the latest
advancements in alternative protein technologies through scientific
literature reviews and attending relevant conferences.Assume
responsibility for the effective operation and maintenance of
laboratory equipment, ensuring strict adherence to safety
protocols. Keep and meticulously maintain an inventory of raw
materials. This task will involve tracking, ordering, and managing
the availability of essential materials, ensuring uninterrupted
research activities. Ensure compliance with all relevant regulatory
guidelines and industry standards for fermentation-based products.
Complete product formulation activities to drive efficient
production of safe and regulatory-compliant food products, while
following R&D processes for efficiency and effectiveness.
Maintain GLP's, GMP's, and all required laboratory records, using
electronic systems and written protocols, to ensure data integrity
and compliance. Ensure the security and confidentiality of all
information regarding product formulas and related data. May travel
up to 30% as required for project collaboration and knowledge
exchange.Qualifications:Bachelor's or Master's degree in Food
Science, Food Technology, Biotechnology, Biochemistry, or a related
field. (a degree in the Alternate Protein field is highly
preferred). Bachelors with minimum 3 years of Research & Product
Development experience in fermentation product and/ process
development, preferably in alternative protein or related food
industries. Master s with minimum 1 years of Research & Product
Development experience in fermentation product and/ process
development, preferably in alternative protein or related food
industries. Solid understanding of ingredient functionality,
application, microbiology, bioprocessing, and downstream processing
techniques in the context of fermentation ingredients or derived
finished products. Understanding of scientific/experimental process
and good scientific practices.Exposure to commercialization of a
range of food product formats and processes is highly desired.
Analytical and problem-solving skills, with the ability to
interpret complex data sets. Good communication and presentation
abilities, with the capability to convey technical concepts to
non-technical stakeholders. Proven ability to work collaboratively
in a fast-paced and dynamic environment. Demonstrated ability to
independently set up and conduct experiments. Prior Experience
working with breakthrough innovation projects.#LI-hybridEQUAL
EMPLOYMENT OPPORTUNITYGriffith Foods believes that all persons are
entitled to equal employment opportunity. Griffith Foods does not
discriminate against qualified employees or applicants because of
the following actual or perceived characteristics: race, color,
religion, sex, sexual orientation, gender identity or expression,
pregnancy, breastfeeding or related medical condition, national
origin, ancestry, citizenship, age, physical or mental disability,
genetic characteristic or information, AIDS or HIV status, order of
protection status, marital status, military or veteran status,
unfavorable discharge from military service, or any other status
protected by federal, state, or local law. Equal employment
opportunity will be extended to all persons in all aspect of the
employer-employee relationship, including recruitment, hiring,
participation in benefit programs, training, promotion, transfer,
discipline, layoff, recall, and termination.--In carrying out our
commitment to equal employment opportunity, Griffith Foods will
make reasonable accommodations for applicants and employees with
known disabilities unless doing so would result in an undue
hardship, safety, and/or health risk. Applicants and employees
requiring reasonable accommodations must notify Human
Resources.
Keywords: Griffith Foods, Carol Stream , Food Scientist (Alternative Proteins), Other , Lombard, Illinois
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