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Food Science Institute

Looking for a Job?

Below are many job openings and internship opportunities in Food Science, Meat Science, and many other areas. Jobs are in industry and academia. Contact information and job descriptions are included for more details on each job.

Good luck in your search for a new career!

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No appointment necessary

Southwest Lobby, Weber Hall
11:30 am to 1:00 pm

 

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Job Opportunities


Food Science

Daddy Ray's Commercial Bakery - R&D Specialist

The R&D Specialist is responsible for product development from idealization to commercialization, resulting in the launch of new food items and / or maintenance of existing food products in the portfolio. The product category scope of this position includes baked cookies and crackers, frozen breads and doughs, RRTE and RTE pies and cakes, etc. Responsibilities also include plant trials, customer presentations, maintaining the R&D lab and equipment, and interacting with the plant for daily manufacturing needs.

Download job description

For more information:

Jamie Fereday
Recruiter/Employee Relations
Daddy Ray's, Inc.
A division of J&J Snack Foods
323-476-3899 (p)
909-458-6254 (f)
jfereday@daddyrays.com
www.daddyrays.com

Date posted: 9/18/17

 

Daddy Ray's Commercial Bakery - R&D Manager

The R&D Manager is responsible for managing product development from idealization to commercialization, resulting in the launch of new food items and / or maintenance of existing food products in the portfolio. The product category scope of this position includes baked cookies and crackers, frozen breads and doughs, RRTE and RTE pies and cakes, etc. Responsibilities also include recruiting, hiring and training R&D personnel, maintaining the R&D lab and equipment, interacting with the plant for daily manufacturing needs.

Download job description

For more information:

Jamie Fereday
Recruiter/Employee Relations
Daddy Ray's, Inc.
A division of J&J Snack Foods
323-476-3899 (p)
909-458-6254 (f)
jfereday@daddyrays.com
www.daddyrays.com

Date posted: 9/18/17

 

Quality Assurance Specialist - Wingstop

The Quality Assurance Specialist is responsible for proactively working closely with company's supplier network to continually improve product quality and adherence to specification. There are two positions available.

Full job description

For more information, contact:

Denise Wilson
Phone: 972-331-9136
Cell: 214-704-5760
Email: dwilson@wingstop.com

Date posted: 9/11/17

 

Quality Product Manager – Papa Johns's International

Responsibilities:

The Quality Product Manager will uphold "Better Ingredients, Better Pizza" promise by ensuring assigned products (produce, dough, canned goods, meat, packaging, etc.) and suppliers meet Papa John's quality standards and food safety guidelines. Provide technical expertise on the global product strategy supporting International QA and R&D teams ensuring Gold Standard product.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following.

Other duties may be assigned.

Interacts with global QA and R&D teams on assigned products to problem solve on quality and food safety issues and ensure Gold Standard
Ensures consistent quality, wholesomeness and safe food from all assigned suppliers
Monitors performance for all suppliers of assigned products by conducting Quality audits, following up on food safety and quality audit, conducting regular cuttings with suppliers, and following up on critical issues and complaints
Conduct, document and interpret QA testing for assigned products and report compliance and corrective actions
Ensures specifications and supporting documentation are complete, accurate, and up to date for all assigned products
Provides technical and product knowledge support to R&D for new product development
Pro-actively works with suppliers to prevent and/or resolve product related issues and bring to timely resolution
Works with suppliers to understand trends in the industry that may positively or negatively impact the business

Qualifications:

FUNCTIONAL SKILLS

Basic computer skills with MS Word and Excel
Sound, scientific technical skills
Excellent written and verbal communication skills

EDUCATION, EXPERIENCE AND CERTIFICATIONS

Degree in Food Science or related field
Minimum of 5 years QA experience required, preferably in QSR industry or food manufacturing
Certified Quality Auditor preferred

https://careers-papajohns.icims.com/jobs/6358/quality-product-manager-i/job?mode=view

Date posted: 9/5/17

 

Assoc. QA Production Manager – Papa Johns's International

The Assoc QA Product Manager will uphold "Better Ingredients, Better Pizza" promise by ensuring assigned products (produce, dough, canned goods, meat, packaging, etc.) and suppliers meet Papa John's quality standards and food safety guidelines. Provide technical expertise on the global product strategy supporting International QA and R&D teams ensuring Gold Standard product.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following.

Other duties may be assigned.

Ensure consistent Gold Standard quality, wholesomeness and safe food from all assigned suppliers
Monitors performance for all suppliers of assigned products by conducting Quality audits, following up on food safety and quality audit corrective actions, conducting regular cuttings with suppliers, and following up on critical issues and complaints
Conduct, document and interpret all QA testing for assigned products and report compliance and corrective actions
Ensure specifications and supporting documentation are complete, accurate and up to date for all assigned products
Pro-actively work with suppliers to prevent and /or resolve product related issues and bring to timely resolution
Provides technical and product knowledge support to R&D for new product development
Works with suppliers to understand trends in the industry that may positively or negatively impact the business
Assist QA Product Managers and QA Lab as needed on special projects and expand skills to one non-assigned product category at minimum

Qualifications:

FUNCTIONAL SKILLS

Basic computer skills with MS Word and Excel
Sound, scientific technical skills
Excellent written and verbal communication skills

EDUCATION, EXPERIENCE AND CERTIFICATIONS

Degree in Food Science or related field
Minimum of 3-5 years QA experience required, preferably in the QSA/food manufacturing industry
Certified Quality Auditor or working toward certification preferred

https://careers-papajohns.icims.com/jobs/6359/assoc-qa-product-manager/job?mode=view

Date posted: 9/5/17

 

Assistant Professor of Nutritional Pharmacology – Chapman University – Orange, CA

Chapman University is seeking a tenure track faculty member to engage in innovative research at the interface of nutritional science, pharmacology, biochemistry, and food science. The faculty member will have a joint appointment in the Schmid College of Science and Technology (Biochemistry & Chemistry and Food Science) and the School of Pharmacy, with the primary appointment in Food Science.

Chapman University, located in the heart of Orange County, California, offers traditional undergraduate programs in the arts and sciences and select pre-professional and graduate programs. Ranked in the top tier of western universities by U.S. News and World Report, Chapman has gained national prominence with its commitment to excellence through research and innovative teaching. More information about the Schmid College of Science and Technology and the School of Pharmacy is available at http://www.chapman.edu.

Qualifications:

The ideal candidate will have a Ph.D. in nutritional science, biochemistry, nutritional pharmacology, food science or related field with demonstrated ability to establish an independent research program that spans pharmacology, biochemistry and nutrition. Excellence in teaching is expected, and post-doctoral experience is preferred.

Responsibilities:

The successful candidate will have the opportunity to collaborate on research and teaching initiatives with faculty across the breadth of disciplines represented by the two units. Teaching responsibilities will include graduate/Pharm.D. courses in nutritional pharmacology and functional foods, and undergraduate courses in nutritional biochemistry and medicinal chemistry. The ability to direct both undergraduate and graduate student research is required.

Tenure track faculty are expected to develop and maintain an active research agenda for future tenure consideration and are evaluated on their research/scholarly activity, teaching and service.

Qualified applicants must submit a letter of application that clearly articulates how the candidate envisions contributing to the research, educational, and diversity & inclusion missions of Chapman University. Applicants should also submit a curriculum vitae, research statement, brief teaching philosophy statement, a completed faculty employment application and arrange for the submission of three letters of reference. All information should be submitted electronically at the following link: https://academicjobsonline.org/ajo/jobs/9223

Application review will begin Fall 2017. Competitive salary and start-up funds will be provided. Successful completion of a background check is required for the final candidate.

Chapman University is an equal opportunity employer committed to fostering a diverse and inclusive academic global community. The University is dedicated to enhancing diversity and inclusion in all aspects of recruitment and employment. All qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, sexual orientation, gender identity, gender expression, national origin, ancestry, citizenship status, physical disability, mental disability, medical condition, military and veteran status, marital status, pregnancy, genetic information or any other characteristic protected by state or federal law. The University is committed to achieving a diverse faculty and staff and encourages members of underrepresented groups to apply.

Date posted: 9/5/17

 

Assistant or Associate Professor of Enology and Director Midwest Grape and Wine Industry Institute

Position # 700166

Food Science and Human Nutrition

Iowa State University

Faculty – 12 month – proposed start date – July 1, 2018 or to be negotiated

Summary of Duties and Responsibilities

The Department of Food Science and Nutrition, in the College of Agriculture and Life Sciences, is seeking applicants for an assistant or associate professor of Enology (tenured-eligible) and Director of Midwest Grape and Wine Industry Institute (MGWII).

The position Responsibilities are:

· 40% Research

· 40% Extension and Outreach

· 20% Administration

· MGWII provides applied research and extension education to the grape and wine industry in Iowa and surrounding states. In collaboration with faculty with food science, horticulture and extension and outreach field specialist, the MGWII engages and informs vineyards and wineries with research-based information to advance the quality and marketability of wine from the Midwest region.

· The Director will be responsible for providing leadership and vision for the MGWII by enhancing research and educational programing. The incumbent will develop and conduct applied and investigative research related to wine production, quality and processing, and viticulture. Forming collaborative research teams with faculty in food science, such as microbiology, sensory, chemistry, and processing, and with faculty in horticulture on grape production, is anticipated. The incumbent will be expected to secure external funding for research from the USDA, private foundations or related agencies.

· The Director will be responsible for developing and coordinating educational workshops, informational guides and online materials to enhance the production of quality wines within Iowa and surrounding states. In partnership with on-campus and ISU Extension field personnel, the Director will provide educational programs and materials related to grape and wine production.

· The Director will be supervise the MGWII staff that includes and administrative assistant, enology production coordinator, and technical laboratory workers. Administrative responsibilities include fiscal and human resources management.

· The successful incumbent will be an expert in enology with experience in wine production. Demonstrated ability to conduct research and educational programming in enology is expected. The position rank and title will be defined by the qualifications of the applicant.

Required Education and Experience:

· For consideration at the assistant professor rank, a PhD in a discipline supportive of the job responsibilities, experience in wine production, and demonstrated ability to conduct research and educational programming in enology is required.

· For consideration at the associated professor rank, in addition to the above, the candidate must meet university standards for appointment to the rank. A record of scholarship and evidence of demonstrated leadership including national prominence is his/her field with appropriate publications/journal articles, student mentoring, and/or teaching.

Preferred Education and Experience

· Experience in securing extramural funding

· Experience with collaborative research

· Scholarly works related to enology

· Experience in fiscal and human resources management

For more information, contact:

Ruth MacDonald at 515-294-5991 or via email at ruthmacd@iastate.edu

To apply for this position, please click on "apply to this job" and complete the employment application, please be prepared to enter or attached the following:

· Resume/Curriculum Vitae

· Letter of Application/Cover Letter

· Career Goals

· Research plan and goals

· Contact Information for three references

Date posted: 9/5/17

 

Assistant/Associate/Full Professor – Department of Food Science – University of Massachusetts, Amherst

The Department of Food Science at the University of Massachusetts, Amherst invites applications for a tenure-track faculty position at the Assistant/Associate/Full Professor level and will hold the Fergus Clydesdale Professorship. We are seeking outstanding candidates with expertise in any field of Food for Health & Wellness, who are devoted to establish a well-recognized food-based research program in areas such as:

• Relationship between food components, food structure, and human diseases (e.g. diabetes, cardiovascular disease, mental health, cancer and immune function, etc.)

• Impact of foods and their components on sensory perception, satiety, and eating behavior

• Scientific and technological approaches to improve the acceptability and quality of healthy foods

• Beneficial microorganisms and their applications in food/nutrition

• Food biotechnology and biochemistry to improve food/plant production, quality and nutrition.

• Food security and sustainable food production

• Nutrigenomic, metabolomics and proteomics approaches to improve nutrition and quality of food

• Physiological responses to food intake

• Innovative food manufacturing technologies that improve nutritional value, safety and quality of food using a multi-disciplinary approach.

• Food processing modeling and optimization.

• Data science and data integration approaches for food production and sustainability.

• Interplay between food components and gut microbiome and its impact on human health and wellness.

Preference will be given to candidates who would bring expertise to complement current research areas of food science faculty. A successful candidate will be expected to show potential to establish an internationally recognized and extramurally funded research program. Candidates with a strong publication record from predoctoral and postdoctoral training are particularly encouraged to apply.

Responsibilities will include developing and teaching undergraduate and graduate courses in food science and candidate's expertise. Applicants are required to have a Ph.D. in Food Science or related discipline, a strong interest in teaching/advising and strong oral and written communication skills are essential.

The Department of Food Science places special emphasis on faculty-student interactions, participation in interdisciplinary activities, teamwork, collaboration, and industrial interactions. We share a fundamental commitment to attract and teach a diverse student body.

Review of the applications will begin on October 2nd, 2017, and will continue until the position is filled.

Applicants should submit their curriculum vitae, a statement on their research and teaching philosophy and names, e-mail addresses, and telephone numbers of 3 professional references who can evaluate their professional experience and record, teaching and research abilities directly to http://umass.interviewexchange.com/jobofferdetails.jsp?JOBID=87472

Questions pertaining to this position can be directed to Lili He (lilihe@foodsci.umass.edu).

Date posted: 9/5/17

 

Arrell Chairs in Food at the Arrell Food Institute at the University of Guelph

The University of Guelph is seeking three outstanding faculty members who will become the named Arrell Chairs in Food Studies at the Arrell Food Institute at the University of Guelph. http://arrellfoodinstitute.ca/chairs-in-food/

As an Arrell Chair, you will participate in the life and management of the newly formed Arrell Food Institute, which was created out of a $20M gift to the University of Guelph from the Arrell Family Foundation. The Arrell Food Institute at the University of Guelph's vision is to transform global food systems and elevate Canada's place within the global food economy. To do this, we are building on University of Guelph's world-class strengths in all aspects of food research and education, and will be the world leader in food and agricultural innovation.

As an Arrell Chair, you will also hold a tenured faculty appointment at the rank of Associate Professor or Professor in the academic department most closely related to your discipline, in the Ontario Agricultural College, the College of Business and Economics or the College of Social and Applied Human Sciences at the University of Guelph.

As a critical step in developing long-term solutions to ensure a healthy, sustainable future, the Arrell Chairs will develop, implement and lead an engagement and outreach initiative in one of three broad areas of (1) food quality (in the Ontario Agricultural College); (2) food, policy, and society (in the College of Social and Applied Human Sciences) and (3) the business of food (at the College of Business and Economics).

Viewed as an expert in the field, each of the Arrell Chairs will individually and collectively lead work to promote more sustainable, equitable, efficient, safe and nutritious food systems in Canada and abroad.

Candidates must be world-class scholars who have a demonstrated track record of scholarly work (including grant writing), interdisciplinary thinking, and a history of engaging with non-academic partners such as industry, civil society, government, Aboriginal communities, the media and the general public.

While a strong record of research accomplishments and demonstrated abilities in teaching and graduate advising are important, the objective of the Chair is to expand and enhance the University's communication and outreach activities in a manner that strengthens our reputation as Canada's Food University. The skills to build connections with other institutions and stakeholders within agricultural and food systems are essential.

For more information on the three positions please see:

For the Chair in Food Quality see http://arrellfoodinstitute.ca/chair-food-quality/ For the Chair in Food, Policy, and Society see http://arrellfoodinstitute.ca/chair-policy/ For the Chair in the Business of Food see http://arrellfoodinstitute.ca/chair-business-food/

Applications should include a statement of interest articulating a long-term vision of the outcomes arising from the chair and related activities, curriculum vitae and the names of three references (who will not be contacted without the consent of the candidate), and be submitted electronically, in confidence, to: afidirector@uoguelph.ca

Date posted: 9/5/17

 

Archer Daniels Midland Company Info Night

Archer Daniels Midland Company is one of the world's largest agricultural processors and food ingredient providers, transforming crops into products for food, animal feed, industrial and energy uses.

ADM Info Night at Kansas State University

When: Tuesday September 12, 2017 5:00pm-8:00pm

Where: Davis Theater, in the Berney Family Welcome Center

ADM Representatives from Accounting, Operations Management, Engineering, & Milling Sciences on site

Learn more at www.adm.com

Date posted: 9/5/17

 

Land O'Lakes - Internships and Full time Positions Interviews

Land O'Lakes, Inc. offers some of the most respected brands in agribusiness and food production including LAND O LAKES®, Purina®, and WinField®

With a firm belief that the best talent enables growth, our company is committed to hiring top, diverse talent and offering strong opportunities for career development and advancement.

Sign up for an Interview*:

Sep 12th : 1PM-5PM

Sep 13th : 8AM-5PM

*Interview Sign-ups are in 216 Call Hall (Mrs. Croft Desk)

Date posted: 8/22/17

 

Product Development and Innovation Associate

Company Description: Simple Mills is a rapidly-growing, Chicago-based food company that makes delicious baking mixes, crackers, and frostings from simple, whole-food ingredients. In our company's short history, we've gained instant consumer acceptance and tremendous momentum in the marketplace. A few highlights include:

- Baking Mixes: We are the #2 largest natural baking mix company by dollars sold and #1 for dollar sales per point of ACV in the natural channel and #1 for dollar sales per TDP in the conventional channel among natural baking mix brands.

- Crackers: We are already the #3 largest natural cracker brand after our launch of crackers in March 2016. Out of the top 20 natural cracker brands, we are the #1 for dollar sales per TDP in the natural channel.

- Frosting: Launched one of the only organic frosting products on the market, which is quickly gaining scale and distribution

- Additional products to be released in February 2017. - We have retail distribution in over 7,500 stores nationwide including Whole Foods, Target, Albertson's / Safeway, Wegman's, and Sprouts.

- We have been endorsed by top press and magazines, including: The New York Times, Forbes, Inc, Grocery Headquarters, Rachel Ray, Health Magazine, Natural Food Merchandiser, Food Business News, and more.

Role Description:

The Product Development & Innovation Associate will be a critical role in helping to develop Simple Mills' products. The position will report up to our VP of Manufacturing and Commercialization, and will work on both new and existing Simple Mills products. Responsibilities will include:

· Partnering with the CEO to develop new Simple Mills recipes, identify iterations, and solve potential recipe challenges.

· Channeling creative ideas and solutions from across to organization to improve the flavor, texture, nutrition, quality, or cost profile of Simple Mills products.

· Partnering with the Vice President of Manufacturing to commercialize new products or make modifications to existing products in the manufacturing facilities.

· Working with the Procurement Manager to source and test unconventional natural ingredients to help solve for product parameters.

· Identifying and partnering with outside food scientists to gain additional expertise as necessary.

Position Requirements:

· At minimum 3 years' experience in food science or a related position

· BS Degree or equivalent (ideally in food science, engineering, or related field)

· Advanced Excel proficiency (ability to structure data, utilize advanced formulas, analyze data, manipulate and cross-reference different sheets)

· Structured thinking processes to methodically test sets of variables

· A passion for natural food and healthy eating as well as a desire to change the way we think about ingredient labels

· A strong attention to detail, tenacity, and a strong sense of urgency

· The position requires 20 – 40% travel.

Benefits of Working at Simple Mills:

· Make a huge impact as a key member of an emerging brand that's changing the way we eat and facing explosive growth.

· A smaller team with the ability to make a huge impact on the business. We all wear many different hats and are super- passionate about healthy, tasty food, and delivering Simple Mills products into every consumer's hands!

· Delicious, real food goodies that you'll struggle to keep your hands off of!

Compensation will be competitive for the ideal candidate. The position is for an immediate start in Chicago. Interested candidates should send resume and cover letter to careers@simplemills.com. For your cover letter, we're most interested in knowing why you want to join the Simple Mills team, any relevant skills for the position and two food brands you admire most (and why). And as a fun aside, we'd love to know what foods we would find in your kitchen if we paid you a surprise visit today!

Date posted: 8/15/17

 

Quality and Food Safety Manager

Location: ArrowHead Mills – Hereford TX

Will consider new or recent graduates

Basic Purpose:

Manage and oversee the entire plant's food safety and quality functions consistent with FSMA requirements, SQF standards, Food Safety principles, allergen controls and GMP practices. Review raw material and finished products for compliance to regulation and specification. Active leader in ensuring all aspects of the plant's Food Safety programs and Regulatory Compliance are maintained to the highest standards. Participate in ongoing review and evaluation of the plant's SQF program as an SQF Practitioner and assist in employee training of SQF principles and pre-requisite programs. Manage and oversee daily laboratory functions, the Sanitation Team and Pest Control activities. Tasks are to be completed while maintaining the highest safety, food safety and quality, cost and GMP standards in a high speed manufacturing environment.

Essential Duties and Responsibilities

· Develop, maintain and implement a Food Safety Plan complying with all regulatory requirements. Specifically, compliance with the Preventive Controls for Human Food rules. This will encompass but is not limited to managing an effective process controls program, allergen program, sanitation and environmental monitoring programs. Keep current on changing industry landscape and ensure compliance and continuous improvement.

· Understand and insure compliance of Arrowhead Mill's SQF program and insure compliance with related policies and procedures.

· Supervise, monitor, and evaluate hourly QC staff/Lab Technicians to insure all QC checks are performed as required and in compliance with all Food Safety programs, and provide training where needed

· Insure time-critical tasks such as allergen tests, CCP checks, Positive Release protocols are completed promptly and provision is made for communication and coverage during employee absences

· Oversee and/or assist in all laboratory activities associated with the evaluation of company products, raw materials, packaging and manufacturing processes through documentation and reporting of laboratory results by collecting, analyzing, interpreting, summarizing and disseminating data

· Conduct and/or assist in organoleptic evaluations by preparing samples, materials, and scorecards; document, summarize, and disseminate results

· Monitor access and security of Laboratories; operate and maintain equipment; maintain control and insure optimal inventory of lab supplies

· Assist in investigation/documentation of consumer complaints to determine root cause and corrective actions

· Train QA personnel in use, operation, and maintenance of Laboratory equipment and performance of allergen and other quality tests

· Initiate and monitor implementation of new quality programs and procedures, test methods, and laboratory instrumentation for compliance and effectiveness.

· Maintain a safe and clean work environment.

· As an SQF Practitioner ensure periodic plant audits are conducted to ensure compliance with food safety/allergen and GMP protocols

· Be an alternate for the crisis management team and be responsible for Food Safety and Quality

· Responsible for reporting food safety and quality issues and initiate action to their immediate Supervisor or QA personnel

· Follow all Food Safety guidelines, such as, but not limited to:

GMP's, Allergen Program, Quality, HACCP Sanitation, Safety

Minimum Requirements: Two to three years' experience in a Quality Assurance/technical role or related capacity

Supervisory Responsibilities

• Directly supervises (hourly) employees in the Quality Assurance and Quality Control Department. Along with H/R Department, responsible for interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

• Contributes/participates in quality and regulatory programs, resolution of operational issues and employee conflicts; addressing complaints and resolving problems.

• Ensure annual performance appraisals are fairly written and discussed with employees under supervision.

Skills/Knowledge/Abilities:

• Education – Bachelor's Degree in food sciences, food process engineering or appropriate biological sciences. FSPCA PCQI training and SQF Practitioner

• Experience – Two to three years professional work-related experience in quality assurance and/or quality control and/or food safety. Ability to manage an hourly staff and interface with various levels of Management.

• Ability to read, analyze, and interpret general food industry periodicals, professional journals and government regulations. Ability to write reports, business correspondence and procedure manuals. Read, write, and speak English fluently--Spanish language a plus.

• Intermediate or above knowledge of Microsoft Word, Excel and PowerPoint software programs. Proficient in use of various "mainframe" data management systems and protocols.

• Ability to resolve practical problems and deal with a variety of variables. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.

• Ability to calculate figures, analyze financial reports, determine processing rates, work with percentages and fractional calculations.

• Strong knowledge of Food GMP's, SOP's, HACCP/Food Safety, Regulatory and Environmental guidelines.

• Experience with Organic certification and compliance.

• Ability to lift and/or carry up to 50 lbs. as required.

• Ability to meet attendance guidelines.

• Ability to maintain an effective working relationship with all contacts both inside and outside the company.

• Understanding of basic principles of the SQF program and other food safety policies/procedures

For more information contact Raul Fajardo at Raul.Fajardo@hain.com

Or 516-353-3416 - http://www.arrowheadmills.com/about-us/

Date posted: 8/7/17

 

Junior Food Scientist - R&D Opening at Happy Family

Position Title: Junior Food Scientist (Product & Packaging)

Department: R&D

Reports to: Happy Family R&D Director

Experience: 2 to 5 years

Location: Boise, Idaho

Happy Family is looking for a Junior Food Scientist for the Boise, Idaho location. This position will take a role in the development of new dry food products from concept through product launch as part of the Research and Development team. Applies food science and technology principles to new product development, product line extensions, product/process improvements, and maintenance of existing products. In addition, supports Packaging Development Manager in new packaging development.

Key Responsibilities:

Product Development (~70%)

• Develop &/or support dry products development according to the project brief to achieve cost targets, nutritional profile, ingredient statement, and desired attributes of the target product;

• Evaluate technical feasibility of new product innovations in collaboration with RD Project Managers, QA, Operations, and Marketing

• Conduct & document bench top trials, pilot plant and production trials at co-manufacturing facilities

• Design, organize, complete & document shelf life studies of owned formulations

• Develop / gather required specification documentations & follow the review process

• Maintain a thorough understanding of US Food Labeling and National Organic Program Regulations and ensure product compliance with FDA and USDA government regulations & other countries regulations as needed

• Develop and grow industry network to further expand the understanding of available products, technologies, services and innovations

• Seek out and read industry literature and as it relates to new assignments and technologies; identify new innovation opportunities

Packaging Development support (~30%)

• Collect packaging material specification sheets from suppliers • Collect and manage quality food safety documents

• Assist with analyzing packaging materials impact to product sensory quality & food safety • Research innovative and sustainable packaging formats

• Attend and document packaging trials as needed • Review product packaging information on finished good specs

Qualifications: Required

• Bachelor's degree in Food Technology, Food Science

• At least two years of relevant work experience

• Positive, can-do, proactive attitude and strong work ethic

• Excellent communication & networking skills • Strong analytical & problem solving skills, attention to detail

• Willingness and availability to travel up to 35%

• Flexible and self-disciplined to deliver meaningful results on time in fast-paced environment with minimal supervision

• Strong computer application skills, Excel, Word, and Power Point.

Preferred

• Specialized knowledge of dry food product development & food manufacturing process technologies (extrusion, drying technologies etc.)

• Food packaging experience

• Experience managing co-manufacturers

About HAPPY FAMILY:

HAPPY FAMILY is a rapidly expanding, socially responsible company offering a line of organic foods targeted to kids from 1 to 101. Our products can be found in over 10,000 stores across the country, including Whole Foods, Target, Costco, HEB, Kroger, Publix, Amazon.com, and Albertsons--not to mention local Co-ops. For more about us, please visit our website: www.happybabyfood.com.

To Apply: Interested candidates should reply with their resume and cover letter with position title in email subject line. Any submissions without both a resume and cover letter will not be considered. Only qualified candidates will be contacted. Contact info: jennifer@happyfamilybrands.com

Date posted: 7/11/17

 

Assistant Professor – Tenure-Track - San Jose State University

Qualifications:

A doctorate degree in Food Science and Technology or a related area is required for appointment. University-level teaching experience is required (minimum one year preferred) as well as professional work experience (minimum two years preferred) in Food Science and Technology in industry or a related field. Another requirement includes research experience. Course development, curriculum planning and grant writing experience are preferred. Applicants with an interest in Packaging and/or Culinology preferred. Applicants should have awareness of and sensitivity to the educational goals of a multicultural population as might have been gained in cross-cultural study, training, teaching, and other comparable experience.

Responsibilities:

· Classroom instruction of Food Science courses for majors at the undergraduate and graduate levels, food science for non-majors, and courses in related areas as expertise permits; curriculum planning and development; student advising and committee responsibilities; supervision of student field experiences and graduate student research activities; and grant writing.

· Liaison with industry to develop student field experiences, graduate projects, and curriculum support. Interdisciplinary collaboration with Packaging, Culinology, Nutrition, and other content areas preferred. Participation in professional organization meeting activities to food science and technology.

· Teaching effectiveness, service to students and university, and scholarly/professional achievement are required for retention, tenure and promotion.

· Candidate must address the needs of a student population of great diversity-in-age, cultural background, ethnicity, primary language and academic preparation – through course materials, teaching strategies and advisement.

Salary Range: Commensurate with qualifications and experience

Starting Date: August 20, 2018

Eligibility: Employment is contingent upon proof of eligibility to work in the United States.

Application Procedure:

For full consideration, send a letter of application, curriculum vitae, statement of teaching interests/philosophy, research plans, and at least three original letters of reference with contact information by November 1, 2017 to apply.interfolio.com

Please direct questions to:

Chair Dr. Ashwini Wagle, Search Committee

Department of Nutrition, Food Science and Packaging

San Jose State University

Ashwini.Wagle@sjsu.edu

408-924-3100

http://www.sjsu.edu/nufspkg/index.html

   

Call Hall at the Union

CALL HALL AT THE UNION is currently hiring Representatives of Excellence in Customer Service. As an ambassador for the Kansas State University Department of Animal Sciences and Industry, you should possess and demonstrate a core set of skills including, but not limited to:

  1. Strong Customer Service awareness and attentiveness.
  2. Physical Endurance including the ability to lift up to 20 pounds regularly, and bending or stooping for the duration of your shift.
  3. Possess the ability to transition from one task to another quickly.
  4. Demonstrate accuracy and completion in recipe execution and cash handling transactions.

CALL HALL AT THE UNION offers flexible scheduling of up to 30 hours per week, with easy and convenient access to a central location, and is an Equal Opportunity Employer. KSU students should obtain and submit an employment screening packet from John Kessler or Kevin Snell in 139 Call Hall or Becky Ayres in 232 Weber Hall. Any additional questions or information should be directed to John Kessler, Food Service Manager, at 660-537-3855.

  

Production Supervisor – Simmons Pet Food

Job Description:

Simmons Pet Food is looking for a Production Supervisor that can lead an assigned production team to achieve goals and problem quality.

Responsible for product processing, packaging, and storage in compliance with FDA, USDA, and Simmons rules and regulations.

Leads a team of front-line employees.

Effectively communicates with and motivates employees in order to drive productivity and achieve company goals.

Supervises employees to maintain discipline, teamwork, and safety so that daily production requirements are met.

Responsible for scheduling, tracking attendance, and reviewing and approving time off for their direct reports.

Responsible for work effort and appraisal of personnel.

Supervises and coordinates the activities of workers engaged in processing and/or the development of a product or a service.

Maintains inventory records.

Requisitions ingredients and/or supplies as necessary to meet delivery schedules.

Evaluates materials and products to maintain organizational standards.

Confers with other supervisors to coordinate activities between departments. Manages and utilizes various production reports.

Reviews daily production against customer requirements. Interprets, understands, and manages reports within responsible area such as throughput, yield, etc.

Meets production requirements while maintaining appropriate line speeds and efficiency ensuring quality products.

Accomplishes all paperwork in accordance with established time frames or record keeping requirements. Emphases a safe work environment. Promotes a safe work environment as well as meets safety requirements complying with all policies or regulations set forth by Simmons, OSHA, and various government agencies concerning safety, environment, handling of food products, packaging, ingredients and any related items. Creates a continuous improvement culture. Fosters a continuous improvement culture for direct reports. Ensures operations are being performed appropriately in order to improve processes and to continually find ways to drive out waste. Applies LEAN concepts and procedures to the day-to-day production operations. Accomplishes quality performance, which meets or exceeds all line, department, facility, company, and USDA/FDA guidelines or grading process for a total quality program and customer relations. Communicates at all levels in order to meet production expectations. Collaborates with the functional areas of operations such as Human Resources, Safety, Maintenance, Quality Assurance, Finance, Shipping and others. Communicates at all levels to maximize processing of the highest quality product at the lowest cost possible. Manages employees. Directs and supervises employees' work activities and monitors work performance. Collaborates with Human Resources to screen, interview and hire candidates. Administers disciplinary actions and recommends performance improvement actions in collaboration with the HR Manager. Monitors work performance and recommends compensation decisions based on guidelines. Follows Simmons values to develop and maintain a favorable working relationship with all employees. Promotes a cooperative and harmonious environment in order to facilitate positive employee morale, productivity, and continued improvement.

Qualifications:

Minimum Education: Bachelor's Degree or 4 years related work experience with a minimum of 1 year experience in a leading role included in the 4 years related work experience.

Technical Experience:

Willingness to lead, take charge, and offer opinions and direction required. Must be able to read and write English. Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods. Knowledge of business and management principles involved in strategic planning, resource allocation, human resource management, leadership technique, production methods, and coordination of people and resources. Must be familiar with computers and be proficient in Microsoft Office suite. Industry Experience: Preferred experience within a food processing organization.

Application Instructions:

Apply on line at simmonsfoods.com/careers or email resume to melisa.arellano@simfoods.com

Online Application Address:

http://simfoods.simmonsglobal.com

Date posted: 5/30/17

 

Product Development Manager

The R&D Product Development Manager position works in a very hands-on environment in creating new products, building product extensions, and developing products to meet customer's needs. This position requires the management of technicians, food scientists, project leaders and multiple projects. Customer support and on-site visits to further develop their product initiatives is also a requirement of this position.

Primary Responsibilities

  • Plan and organize activities around new products and building product extensions.
  • Create and communicate product specifications.
  • Schedule product tests with production and scheduling departments.
  • Act as a liaison with new and current customers to develop new products or improve current products.
  • Develop staff to be a high performing team.
  • Consult with current and/or new suppliers on industry trends and culinary ideas.
  • Create and revise formulations for new and current products.
  • Provide cost analysis data to Finance for cost estimates and pricing.
  • Review existing production processes for cost improvement opportunities.
  • Serve as a subject matter expert on product development.
  • Participate in presentations to customers.
  • Utilize and support the RD information system which electronically warehouses batches, specifications, formulations and other pertinent data.
  • Other duties as assigned.

Requirements

  • 5 to 7+ years of research development experience is preferred.
  • Bachelor's degree in Meat Science or related field is preferred.
  • Previous manufacturing experience is preferred.
  • Basic computer skills including MS Office.
  • Must be able to work extended hours and weekends if needed.
  • Ability to work in a fast-paced environment of continuous change and challenges.
  • Computer experience – Microsoft Office (Word, Excel, Power Point) or Google (Gmail, Docs, Sheets, Slides).
  • Ability to communicate with all levels of the organization.
  • Enthusiasm to keep up with system changes.
  • HACCP, meat and nutritional labeling requirements experience is a plus.

Work Environment

  • Majority of work performed in a typical office environment in a controlled atmosphere building.

For additional information, please contact Susan Canarick, (954) 428-3888 or susanc@foodscience.com.

Date posted: 5/30/17

 

Assistant Professor – Meat Science – Kansas State University

Position: Assistant Professor, Meat Science

Department of Animal Sciences and Industry

Kansas State University, Manhattan, KS

Appointment: Full time, 12-month, tenure-track position (60% Research, 40% Teaching)

Position Description and Responsibilities:

The successful candidate will have the ability to:

  • Develop a well-recognized, dynamic meat science research and teaching program
  • Establish and maintain a competitive, extramurally funded research program in the area of meat and/or lipid chemistry
  • Provide instruction to graduate and undergraduate students in the candidate's area of expertise
  • Demonstrate a strong commitment to team-oriented research, and the development and success of students
  • Participate in management of Meat Science Laboratories
  • Collaborate with other faculty and participate in departmental and Meat Science activities/programs
  • Mentor graduate students and advise undergraduate students

Minimum Qualifications Required:

  • Ph.D. or equivalent at the time of hire in Meat Science, Animal Science or Food Science
  • Knowledge and experience in meat science
  • Demonstrated excellence in research
  • Knowledge of meat and/or lipid chemistry
  • Interest or demonstrated excellence in teaching graduate and/or undergraduate courses in meat, animal or food science
  • Excellent written and oral communication skills

Qualifications Preferred:

  • Expertise in the area of meat and/or lipid chemistry or closely related field
  • Experience and knowledge in the meat/food industry
  • Demonstrated ability to obtain extramural funding
  • Strong academic publication record
  • Taught or assisted in teaching graduate and/or undergraduate meat science courses
  • Experience conducting collaborative, interdisciplinary research
  • Experience in both graduate and undergraduate advising
  • Ability to work in a multi-disciplinary team environment and a commitment to expanding and fostering diversity

Departmental Description: The Department of Animal Sciences and Industry offers strong teaching, research, and extension programs with approximately 56 faculty, 1,226 undergraduate, and 183 graduate students. Meat Scientists are also involved and cooperate in programs with the Food Science Institute and the Kansas State University Olathe campus. More information about the department can be found at http://www.asi.k-state.edu.

Application Procedure:

Please visit the job announcement at http://careers.k-state.edu/cw/enus/job/501191/assistant-professor-meat-science-lipid-chemistry and complete the PageUp application process as well as upload:

  1. A cover letter clearly describing how the candidate meets the required and preferred qualifications,
  2. A one-page summary of the candidate's research philosophy and goals,
  3. A one-page summary of the candidate's teaching philosophy and goals,
  4. A detailed curriculum vitae, 5) official copies of all university transcripts and 6) a list and contact information for 3 people who may be contacted with regard to the applicant's professional qualifications.

Review of Applications: Review of applications will begin July 2, 2017, and will continue until a suitable candidate is identified.

Questions: Please direct all questions regarding the position announcement and application procedure to Dr. Travis O'Quinn, Search Committee Chair, at travisoquinn@ksu.edu or 785- 532-3469.

Applicants must be currently authorized to work in the United States. Equal employment opportunity: Kansas State University is an Equal Opportunity Employer of individuals with disabilities and protected veterans and actively seeks diversity among its employees. Equal Employment Opportunity is the Law.

Background screening statement: In connection with your application for employment, Kansas State University may procure a Background Screen on you as part of the process of considering your candidacy as an employee.

Date posted: 5/15/17

 

Kemps Operations Management Trainee – Dairy Farmers of America

This position will work in concert with the production employees and plant management to become proficient in managing the production floor and plant activities. This Management Trainee will work at Kemps manufacturing locations over a 12-24 month period to gain knowledge of the internal operations of the entire facility and develop a deep understanding of safety, quality, environmental, and maintenance programs. The Trainee will be responsible for learning and working effectively within our culture, value system, and business model. This individual will gain experience with all disciplines to ensure a thorough understanding of the locations business model by learning how each department works together and impacts one another.

Duties and Responsibilities:

  • Develops an understanding of the Key Performance Indicators at the facility in Safety, Quality, Cost, and Engagement; analyze trends and current challenges and assist in building and implementing action plans for improvement.
  • Develops an understanding of pasteurizing, separating, freezing, cooling, filling, mixing, standardizing, packaging, and storing operations of milk, ice cream, and cultured products.
  • Assists production management team in scheduling and develops an understanding of the proper amount and variety of products to be produced based on each order.
  • Promotes positive and productive working relationships. Understands and effectively applies work rules, union contract provisions and employment policies. Actively engages with employees through shift meetings and other methods of communication.
  • Takes the lead to identify and execute on a continuous improvement project from concept to completion in the areas of safety, cost, or quality.
  • Undertakes a capital expenditure request from inception to Capital Screening Committee approval.
  • Actively promotes safe work behaviors and holds self and others accountable for following safety rules and regulations. Completes accident/injury investigations. Participates in and understands plant safety programs.
  • Proactively identifies ways to increase operational efficiency and contain costs. Identifies and implements best practices in establishing SOP's and managing labor. Thinks creatively and develops alternative possibilities to drive improvement.
  • Practices leadership techniques and engages in labor relations to better manage employees and effectively oversee the production floor and plant activities.
  • Performs other duties as determined by business needs.

Required Minimum Qualifications:

Education and Experience

  • Bachelor's Degree in Engineering, Food Science, Dairy Science, Microbiology, or related area

Necessary Knowledge, Skills and Abilities

  • Basic understanding of fundamental methods of quantitative analysis and accounting practices.
  • Knowledge of dairy industry production processes and practices preferred, but not required at time of hire.
  • Ability to lead and manage work teams within the department and extend to other departments as needed.
  • Supports, demonstrates and promotes Kemps' Values. Integrity (Build Trust), Passion (Carry the Vision), Performance (Produce Results), Quality (Lead the Way), Innovation (Make It Better), Accountability (Own It).
  • Ability to relocate and/or travel to various manufacturing locations over the course of the program.

Online Application Address: https://recruiting.adp.com/srccar/public/RTI.home?c=1104941&d=ExternalCareerSite&r=5000215866906

Date posted: 5/8/17

 

Kemps Logistics Management Trainee – Dairy Farmers of America

This position works within the Kemps Supply Chain over a 12-24 month period to gain knowledge of the internal operations and logistics. The expectation is for this position to work with supply chain planning, distribution, and warehouse employees in multiple roles to become proficient in logistics knowledge and supervisory skills.

Duties and Responsibilities:

  • Develops an understanding of the Key Performance Indicators at the facility in Safety, Compliance, Quality, Cost and Engagement; analyze trends and current challenges, assist in building and implementing action plans for improvement.
  • Assists in the compilation and analysis of inventory and transportation data required for company performance or compliance reporting.
  • Takes the lead to identify and execute on a continuous improvement project from concept to completion in the areas of safety, cost, and/or quality.
  • Learns inventory management, transportation planning, financial analysis and/or logistics operations at Kemps which involves handling of milk, ice cream and cultured products.
  • Promotes positive and productive working relationships. Understands and effectively applies work rules, union contract provisions and employment policies. Actively engages with employees through shift meetings and other methods of communication.
  • Gains a basic understanding of supervision techniques and labor relations to better manage employees and effectively oversee the operational activities.
  • Actively promotes safe work behaviors and holds self and others accountable for following safety rules and regulations. Completes accident/injury investigations. Participates in and understands safety programs and DOT regulatory compliance.
  • Performs other duties as determined by business needs.

Required Minimum Qualifications:

Education and Experience

  • Bachelor's Degree in Supply Chain, Logistics, Engineering, Operations Management, Dairy Science or related area

Necessary Knowledge, Skills and Abilities

  • Basic understanding of fundamental methods of quantitative analysis and accounting practices
  • Knowledge of dairy industry supply chain processes and practices preferred, but not required at time of hire
  • Desire and capacity to lead and manage work teams within the department and extend to other departments as needed
  • Ability to relocate and/or travel to various manufacturing locations over the course of the program.

Online Application Address: https://recruiting.adp.com/srccar/public/RTI.home?c=1104941&d=ExternalCareerSite&r=5000215869906

Date posted: 5/8/17

 

Microbiologist – Food Safety Net Services

Job Reference Num: MICj-17-00005

No of Openings: 1

Hours per Week: 40

Wage/Salary: 34K-39K

JOB SUMMARY

The function of this job is to perform advanced analytical and microbiological testing of food products, ingredients, and environmentals. The position consistently exercises independent judgment and discretion in performing the application and evaluation of approved microbiological techniques and methodologies used in analytical testing, and the interpretation of test results. This role has training and supervisory responsibilities as needed.

ESSENTIAL RESPONSIBILITIES

  • Accurately perform and read test results and notify Laboratory Management of deviations
  • Prepare and analyze samples for indicator organisms, pathogens, and chemistries
  • Apply aseptic/microbiological techniques in daily workload
  • Apply independent judgement in the interpretation of qualitative test results
  • Conduct additional testing as needed based upon independent review of test results
  • Accurately perform final determination of special micros and complete final results disposition
  • Communicate results including pathogenic confirmations and maintain a positive relationship with clients
  • Report inventory and expendable supplies/materials needed for testing requirements
  • Provide routine preventive maintenance by daily cleaning, sanitizing, trash disposal, and equipment quality control
  • Assist in quality control duties to by taking incubator temperatures, inoculating control organisms, running media controls, etc.
  • Assist with training and research assignments including troubleshooting
  • Independently pursue an assigned series of processes, procedures, or techniques in accordance with FSNS policies/procedures and customer requirements
  • Assisting in developing and revising Standard Operating Procedures (SOPs)
  • Maintain a high degree of technical competence by reading scientific journals, attending professional workshops, and being aware of food industry issues and trends
  • Perform all activities in a neat, safe, hygienic, and efficient manner
  • Share information in an open and timely manner
  • Assist with managing priorities and schedule
  • Responsible for the safety of oneself and others working within their area
  • Responsible for the completion of required training
  • Travel is required and at the discretion of management

OTHER DUTIES

  • Perform other duties as assigned
  • As needed from time to time, assist in performing Login Technician, Media Technician, and/or Micro Technician.
  • If assigned, conduct responsibilities of Branch Safety Coordinator outlined in the corporate safety manual and report to the Corporate Safety Officer for assigned duties

SUPERVISORY RESPONSIBILITIES

  • This job has no regularly assigned supervisory responsibilities, although the position is expected to train others, and step in to perform supervisory responsibilities when the Sr. Microbiologist, Lead or the Supervisor is not available.

MINIMUM QUALIFICATIONS

  • Bachelor's degree in Life Science or related field, microbiology preferred
  • Two or more years of experience in a commercial food-testing or analytical laboratory
  • Or equivalent combination of education and experience
  • Working knowledge of aseptic sampling technique, automated lab equipment, and acceptable methods and procedures
  • Familiar with GLP, OSHA guidelines, FDA, BAM, APHA, ISO, and USP methods and procedures
  • Broad knowledge of concepts, practices, and procedures of a food testing laboratory
  • Ability to travel when necessary

Online Application Address:  https://www.appone.com/MainInfoReq.asp?R_ID=1485113

Date posted: 4/24/17

 

Path Lab Analyst – Food Safety Net Services

Job Reference Num: MIC-17-0004

No of Openings:
2

Hours per Week:
40

JOB SUMMARY

The function of this job is to perform analytical and microbiological testing of food products, ingredients, and environmentals. The position performs the application and evaluation of approved microbiological techniques and methodologies.

ESSENTIAL RESPONSIBILITIES

  • Accurately perform and read tests results and notify Laboratory Management of deviations
  • Prepare and analyze samples for indicator organisms, pathogens, and chemistries
  • Apply aseptic/microbiological techniques in daily workload
  • Report inventory and expendable supplies/materials needed for testing requirements
  • Provide routine preventive maintenance by daily cleaning, sanitizing, trash disposal, and equipment quality control
  • Assist in quality control duties to by taking incubator temperatures, inoculating control organisms, running media controls, etc.
  • Independently pursue an assigned series of processes, procedures, or techniques in accordance with FSNS policies/procedures and customer requirements
  • Maintain a high degree of technical competence by reading scientific journals, attending professional workshops, and being aware of food industry issues and trends
  • Perform all activities in a neat, safe, hygienic, and efficient manner
  • Share information in an open and timely manner
  • Responsible for the safety of oneself and others working within their area
  • Responsible for the completion of required training

MINIMUM QUALIFICATIONS

  • Associate degree in Life Science or related field with two or more years of laboratory experience
  • Two or more years of experience in a commercial food-testing or analytical laboratory
  • Working knowledge of aseptic sampling technique, automated lab equipment, and acceptable methods and procedures
  • Familiarity with GLP, OSHA guidelines, FDA, BAM, APHA, ISO, and USP methods and procedures
  • Broad knowledge of concepts, practices, and procedures of a food testing laboratory
  • Ability to travel when necessary
  • Or equivalent combination of education and experience

Online Application Address:  https://www.appone.com/MainInfoReq.asp?R_ID=1485069

Date posted: 4/24/17

 

Research Scientist – 90856 – Schreiber Foods Inc

In this role you will work as a part of the Customer Product Solutions Cultured Team with a focus on cream cheese and yogurt projects, trials and startups. Projects will include the development of new and innovative products to meet customers' needs, the modification of existing products and processes to improve overall quality or costs, and work to identify new or more cost effective ingredients and production methods.

Duties of the role include:

  • Work in production and pilot plant locations. Develop defined work plans, conduct experiments, and write reports. Develop a basic understanding of the R&D product development SOP. Exercise excellent listening and communication skills, such as conveying technical concepts to others, writing detailed technical reports, and effectively conducting presentations to inform and influence decisions of others.
  • Exercise a good understanding of SFI product categories, including regulatory standards and SFI labeling practices. Develop a high level of expertise in a specific product category.
  • Become intimately involved in new ingredient and formula set-up by developing specifications, plant production SOP manuals, production manuals, and formula guidelines. Plan and conduct scale-up trials for product development and optimization projects. Commercialize newly developed and approved prototypes. Prep and ship product samples for both internal and external customers to review.
  • Serve as effective R&D, Customer Product Solutions and Cultured Product Team member. Accomplish projects and tasks through teamwork with R&D scientists, operations, marketing, engineering, and customers.
  • Identify, explore, and implement the use of new ingredients and manufacturing technologies to improve efficiency, sales, and profitability of SFI. Develop products, processes, and technology that are robust and use sound experimental design to validate. Maintain strong application of scientific method.
  • Serve as a technical resource and on-site formulations expert to look into and address problems and opportunities that may arise at the plant location.
  • Apply scientific principles and understandings to evaluate ideas and opportunities. Develop and expand global network of contacts within food & dairy industries, and academia. Apply good business sense to determine applicability to our businesses.

Qualifications:

We're looking for leaders who thrive in fast-paced environments. The successful candidate will have:

  • Bachelor's degree in Food/Dairy Science or related field
  • 1-3 years of experience in Research, Product Development and/or Dairy Processing
  • Desire to grow and take on new challenges and opportunities

Application Instructions:

If you're interested in joining a growing, team-oriented organization of more than 7,000 partners worldwide, please visit www.schreiberfoods.com or copy and paste the following link:

https://careers.schreiberfoods.com/OA_HTML/OA.jsp?OAFunc=IRC_VIS_VAC_DISPLAY&p_svid=67141&p_spid=3031001

We are reviewing applications daily. Please apply for immediate consideration.

Online Application Address:

http://www.schreiberfoods.com

Date posted: 2/20/17

 


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Internships

Land O'Lakes Global Food Challenge Internship Program

Brandi DeVries of Land O'Lakes will be on campus on Sept. 28th to promote their Global Food Challenge Internship program.

She will be hosting an information session in the Union Cottonwood Room from 4:30-6:00 pm, and is also hoping to have the opportunity to talk briefly with classes that day to promote the information session.

The Global Food Challenge is a program that is designed for sophomore students. More information can be found here:

http://foodchallenge.landolakesinc.com/

Date posted: 9/11/17

 

Careers at Cargill Information Session

September 26th, 2017

Time & Location TBD

Snacks will be provided

Interested in learning about the Food Scientist role at Cargill? Come learn about Cargill's Research & Development Internship program for summer 2018.

Interviews for the internship position will take place on campus on September 27th & 28th – 204N Shellenberger Hall. To be considered, please make sure to apply on the Cargill website via the link below by September 20th or via www.cargill.com/careers (Job number UNI05254).

Job Link: Food R&D Intern – UNI05254

Date posted: 9/11/17

 

Quality Intern – Schreiber Foods

Job Description:
This paid, summer internship will be focused on supporting food safety and quality initiatives, company objectives and plant-specific assignments. This position is located at our plant in Carthage, MO.

Detailed Description
The duties will be varied and may include:
Lead small quality improvement projects within the team, working with operations and other areas of Schreiber Foods
Creating and updating documentation for food safety, quality and lab processes
Gaining knowledge about our products and applying that knowledge to improve processes and practices
Gaining knowledge of production lines and processes
Inputting and analyzing data
Assisting with analytical testing of dairy products
Completing projects related to testing, quality systems, sanitation, auditing, HACCP, training, SQF, suppliers, and other related topics
Assisting the quality teams on ongoing project
Together with the leadership team, ensures compliance with Food Safety and Food Quality Plans, in addition to customer requirements. Interprets and communicates customer requirements to plant production and/or support groups. Establishes and Audits PCPs, CCPs and Standard Operating Procedures to define and monitor processes, to ensure customer requirements are met. Reviews incidents during which the procedures are not met, and determines appropriate corrective action for partners failing to follow standard procedures.

Qualifications:

Job Requirements
We are looking for individuals who learn quickly and thrive in fast-paced environments. Successful candidates will have:
Currently pursuing a Bachelor's degree in Food Science, Dairy Science, Microbiology, Bacteriology, Food Microbiology or closely related field.
Ability to work 40 hours during the summer
Effective oral and written communication skills
Ability to work independently as well as in a team environment
Ability to take ownership of assignments and complete them
Desire to grow and take on new challenges and opportunities
Ability and desire to work within a plant manufacturing setting
Ability to multi-task
Possess a strong technical foundation in the sciences; dairy knowledge desired but not required

Application Instructions:

If you're interested in joining a growing, team-oriented organization of more than 7,000 partners worldwide, please visit www.schreiberfoods.com or copy and paste the following link:

https://careers.schreiberfoods.com/OA_HTML/OA.jsp?OAFunc=IRC_VIS_VAC_DISPLAY&p_svid=70061&p_spid=3031001

Date posted: 3/27/17

 

 

KDA 2017 Fall Interns

The State of Kansas Department of Agriculture (KDA) is accepting applications for 2017 Summer Interns through the Governor's Internship Program. Interested individuals may apply for the program at: https://governor.ks.gov/serving-kansans/internship.

Contact information: Dana.Ladner@ks.gov or 785-564-6660.

Date posted: 9/5/17

 


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Fellowships and Postdoctorals

Postdoctoral Job Opportunity – NC State University

Overview

This post-doc position will provide food science subject matter expertise and partner with design and development team(s) in researching, brainstorming, developing, implementing and evaluating innovative and pedagogically sound solutions for addressing instructional needs.

Projects may include, but are not limited to, developing blended learning components for courses that are currently 100% online; creating quizzes, active learning exercises, case studies in virtual reality, lesson plans, etc.; creating train-thetrainer materials for a course on Good Manufacturing Practices (GMPs); producing "shrink-wrapped" courses that could be licensed to other institutions and training companies with such teaching training needs; and repurposing existing modules and publishing them as Open Education Resources for public schools as for recruitment of food science students. Specifically, this position will provide leadership in subject matter expertise, scholarly activities, and outreach activities, as outlined below:

Provide subject matter expertise in design and redesign initiatives for food science and food safety courses

• Assist FBNS faculty, staff and distance education team with the development and improvement of online and blended courses, including development of active learning exercises, case studies, teaching manuals, quizzes and other online components.

• Build positive, collaborative working relationships with faculty, staff, food safety extension agents, students, and others and actively encourage a collaborative and team-oriented approach to brainstorming, exploration and problem-solving for instructional production projects.

• Consult with internal and/or external project stakeholders on needs assessment, course redesign, project management and implementation of evaluation procedures to assess effectiveness of technologies and techniques in the teaching and learning process.

• Study the latest food science research as it relates to project initiatives and communicate findings to team

Pursue scholarly activities concerned with blended learning and distance education

• Research, utilize and evaluate current e-learning technologies such as mobile technologies, games or gamified learning objects, learning through video, and virtual and augmented reality.

• Keep abreast of trends and pursue scholarly activities concerned with food science education, instructional design, blended learning, distance education, and teaching and learning with technology.

• Mentor graduate and/or undergraduate students in research, course design and development projects, etc.

• Assist with writing grants and contracts to support program visions

Serve as a coordinator of outreach activities

• Manage and maintain marketing and advertising initiatives to increase/optimize enrollment and increase visibility of food safety distance education program.

• Manage and track enrollment of FBNS distance education courses. This entails managing the estore where participants sign up for courses.

• Assist in developing a vision for the strategic direction of the food safety outreach program.

• Manage student workers and contractors to extend the impacts of the outreach activities.

Minimum Experience

• Ph.D. degree in an food science.

• Two years' experience designing and producing web-based course materials, including instructional websites, web graphics, web resources, and other digital course materials.

• Two years experience in teaching courses/workshops in higher education, postsecondary and/or extension settings

Departmental Required Skills

• Excellent interpersonal and communications skills, ability to work in a team and establish collegial relationships with faculty and staff.

• Technological savviness in using an array of instructional technologies, including hardware and software, multimedia technologies, online tools and learning systems, and distributed/distance learning techniques.

• Knowledge of emerging technologies as related to teaching and learning.

• Ability to take initiative in networking with many colleges, departments, and units.

Preferred Experience, Skills, Training/Education

• High level of independence and initiative.

• Awareness of usability and accessibility considerations in instructional design.

• Experience in designing and developing complete distance education courses using distributed / distance technologies either individually or in collaboration with others.

• Knowledge of Moodle Learning Management System.

• Proficiency using multimedia hardware, software, and equipment.

• Certifications or certificates related to teaching, program evaluation, or assessment.

For more information contact clint_stevenson@ncsu.edu

Or 919-513-2065

Date posted: 5/15/17

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