1. K-State home
  2. »Food Science Institute
  3. »Current Students
  4. »Looking for a Job?

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!

K-State Career Center Weber Wednesdays
Every Wednesday, the K-State Career Center will be in Weber Hall to help students with resume and job/internship search tips.

No appointment necessary

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

 

K-State Career Center

K-State Career Fairs

K-State Career and Employment Services

Part Time Opportunities Fair

Job Opportunities


Food Science

Extension Education /Training Specialist I – Lake Alfred, FL

Job Description:

Coordinate, conduct and document training associated with the (Produce Safety Alliance) PSA curriculum. Expected activities in this area include meeting planning, including coordination with Extension locations; advertising of meeting events; assembly of the speaker roster; and delivery of the programs as PSA Trainer.

Develop, conduct and participate in GAPs training programs throughout the state in conjunction with food safety extension personnel. This activity requires understanding of good agricultural practices and assembly of curricula specific to the needs of individual stakeholder groups, organization of these workshops, and instruction (as Lead Instructor) at these workshops.

Participate in OFRR programs in support of FL growers. This activity includes developing familiarity with the On-farm Readiness Review process (another standardized curriculum), and working with FDACS and UF Extension agents to "mock" audit grower operations with respects to the Produce Safety Rule requirements.

Advertised Salary: $45,000 to $50,000 annually, negotiable based on education and experience

Minimum Requirements:

Bachelor's degree in an appropriate area and two years of relevant experience, or an equivalent combination of education and experience.

Preferred Qualifications:

MS in food science with food safety experience. Possesses or is eligible for PSA Lead Trainer Certificate

Special Instructions to Apply:

· Must possess a valid Florida drivers' license or have the ability to obtain one within 60 days.

· Must be capable of obtaining PSA Trainer status within 6 months of employment, and PSA Lead Trainer status within 12 months of employment.

· Application must be submitted by 11:55 p.m. (EDT) of the posting end date.

Link: http://explore.jobs.ufl.edu/cw/en-us/job/504975/educationtraining-spec-i

Date posted: 10/30/17

 

Food Safety Education/Training Specialist I – Gainesville, FL

Job Description:

This position is responsible for coordinating, conducting and documenting training activities related to implementation of the Food Safety Modernization Act (FSMA) Produce Safety Rule in the State of Florida. This includes teaching the PSA standardized curriculum, participating in the on-farm readiness review program (OFRR), conducting general Good Agricultural Practices (GAPs programs) and generally supporting the food safety extension efforts for growers. The candidate will work closely with Food Safety Extension colleagues, County Extension personnel, Florida Department of Agriculture and Consumer Services (FDACS) personnel, and growers and other stakeholders to advance food safety in the Florida produce industry.

Develop, conduct and participate in GAPs training programs throughout the state in conjunction with food safety extension personnel. This activity requires understanding of good agricultural practices and assembly of curricula specific to the needs of individual stakeholder groups, organization of these workshops, and instruction (as Lead Instructor) at these workshops. (20%)

Participate in OFRR programs in support of FL growers. This activity includes developing familiarity with the On-farm Readiness Review process (another standardized curriculum), and working with FDACS and UF Extension agents to "mock" audit grower operations with respects to the Produce Safety Rule requirements. (30%)

Advertised Salary: $45,000 - $50,000

Minimum Requirements:

· Bachelor's degree in an appropriate area and two years of relevant experience, or an equivalent combination of education and experience. Valid Florida driver's license.

Preferred Qualifications:

MS in food science with food safety experience. Possesses PSA Lead Trainer certificate.

Special Instructions to Apply:

· In order to be considered, you must upload your cover letter, (3) references, and resume.

· Application must be submitted by 11:55 p.m. (EDT) of the posting end date.

Link: http://explore.jobs.ufl.edu/cw/en-us/job/504833/educationtraining-spec-i

Date posted: 10/30/17

 

Manufacturing Transformation Co-op – Bimbo – 3 positions

See link for more information regardint these 3 positions:

· Manufacturing Transformation Co-Op – Denver, CO

https://careers.bimbobakeriesusa.com/job/2116

· Manufacturing Transformation Co-Op – Beaverton, OR

https://careers.bimbobakeriesusa.com/job/2115

· Manufacturing Transformation Co-Op – Salt Lake City, UT

https://careers.bimbobakeriesusa.com/job/2117

Date posted: 10/23/17

 

Analytical Services Co-Op – Bimbo

Location: GREENWICH,CT

Description:

Company Description:

Bimbo Bakeries USA (BBU) is a leader in the baking industry, known for its category leading brands, innovative products, freshness and quality. Our team of more than 24,000 U.S. associates operates 60 manufacturing locations in the United States. Over 12,000 distribution routes deliver our leading brands such as Arnold®, Bimbo®, Boboli®, Brownberry®, Entenmann's®, Francisco®, Freihofer's®, Heiners ®, Marinela®, Mrs Baird's®, Oroweat®, Sara Lee®, Stroehmann®, Thomas'®, and Tia Rosa®.

SUMMARY:
The Bimbo Bakeries USA Analytical Services Co-Op program is a dynamic 6-month program that affords students a remarkable opportunity to participate in fast-paced real world projects designed to further develop strategic project management, analytical problem solving, and managerial leadership skills. Mentors will be designated to guide Co-Op collaborations and project work in each area. Analytical Services Co-Ops support Bimbo Bakeries in the development and execution of analytical plans.

Primary responsibilities:

Students entering the Co-op Program for Spring 2018 will be placed in Bimbo Bakeries USA's R & D Technical Center in Greenwich, CT. The goal of the co-op program is to provide students working experience in a global company and exposure to Analytical Services Leadership. Assigned projects will be laboratory experiments utilizing standard techniques and equipment. Student will, organize and summarize data, report experiment results using a variety of scientific, word processing, spreadsheet or statistical software applications or program platforms. Author's raw material and finished product specifications. Assists in the design of laboratory experiments, techniques and protocols. Gathers necessary documentation (vendor specs, allergen, nutritional analysis, etc.) from suppliers as part of the supplier approval process. Bimbo R&D will provide opportunities for personal and professional development and networking. Ultimately, this internship is designed to build competencies for potential future placement upon graduation into our full time development program.

Position Requirements:

Requirements

Successful candidates should have at least a 3.0 GPA
Pursuing a Bachelor's degree in Food Science, Biology, Chemistry or related field
Capable of interacting with all organization levels; ranging from entry level Associates to Bimbo's Senior Leadership Management team with an ability to thrive in a team environment.
Strong analytical and data management skills
Excellent verbal and written communication skills
Value and appreciate diversity
Demonstrated leadership and growth potential
Travel may be required and will vary by project
Applicants must be legally authorized to work in the U.S

Bimbo Bakeries USA is an equal opportunity employer with a policy that provides equal employment opportunity for applicants and employees regardless of race, color, religion, disability, gender, age, national origin, sexual orientation, gender identity, marital status, pregnancy, veteran status, or any other classification protected by law. This policy applies to all aspects of employment, including recruitment, hiring, promotion, compensation, reassignment, layoff, discharge, education, training and all other working conditions. To further the principle of equal employment opportunity, Bimbo Bakeries USA has developed affirmative action plans for minorities and women, qualified individuals with disabilities, and Vietnam-era and special disabled veterans and other protected veterans.

To apply go to https://careers.bimbobakeriesusa.com/job/2368

Date posted: 10/23/17

 

Research and Development Co-Op – Bimbo

Location: GREENWICH,CT

Description:

Bimbo Bakeries USA is part of Grupo Bimbo, the world's largest baking company with operations in 22 countries. Bimbo Bakeries USA employs 21,000 associates across the U.S. in bakeries, sales centers, corporate offices, and on sales routes to ensure our consumers have the freshest products to feed their families at every meal. But our associates come to work for much more – the chance to feed their own lives through exciting work that offers the opportunity to make a real difference in their professional and personal lives every day.

SUMMARY:
This position would require someone to work with other Research & Development associates to assist in daily duties which include developing products and working on product improvement projects from start to finish.

POSITION RESPONSIBILITIES:

Students entering the Co-op Program for Spring 2018 will be placed in Bimbo Bakeries USA's R&D Innovation Center in Greenwich, CT. The goal of the co-op program is to provide students working experience in a global company and exposure to Research and Development – specifically baking! Assigned projects will be: Scaling ingredients, assisting in formula development, utilizing computer skills, baking product in the laboratory, acquiring ingredients in the bakery, assisting on bakery trials, performing some simple analytical tasks, performing shelf life studies on finished products, participating and documenting sensory scoring sessions.

Position Requirements:

REQUIREMENTS:

· 'Successful candidates should have at least a 3.0 GPA

· Pursuing a Bachelor's degree in Food Science, Biology, Chemistry or related field

· Must be able to work in a laboratory environment scaling mixing and making up dough with light lifting involved

· Have strong computer skills that include using Microsoft office and Excel

· Strong analytical and data management skills

· Excellent verbal and written communication skills

· Value and appreciate diversity

· Demonstrated leadership and growth potential

· Travel may be required and will vary by project

· Applicants must be legally authorized to work in the U.S

To apply go to: https://careers.bimbobakeriesusa.com/job/2367

Date posted: 10/23/17

 

Research and Development Co-Op – Bimbo

Location: ISLANDIA,NY

Description:

Bimbo Bakeries USA is part of Grupo Bimbo, the world's largest baking company with operations in 22 countries. Bimbo Bakeries USA employs 21,000 associates across the U.S. in bakeries, sales centers, corporate offices, and on sales routes to ensure our consumers have the freshest products to feed their families at every meal. But our associates come to work for much more – the chance to feed their own lives through exciting work that offers the opportunity to make a real difference in their professional and personal lives every day.

SUMMARY:
This position would require someone to work with other Research & Development associates to assist in daily duties which include developing products and working on product improvement projects from start to finish.

POSITION RESPONSIBILITIES:

Students entering the Co-op Program for Spring 2018 will be placed in Bimbo Bakeries USA's R&D Innovation Center in Greenwich, CT. The goal of the co-op program is to provide students working experience in a global company and exposure to Research and Development – specifically baking! Assigned projects will be: Scaling ingredients, assisting in formula development, utilizing computer skills, baking product in the laboratory, acquiring ingredients in the bakery, assisting on bakery trials, performing some simple analytical tasks, performing shelf life studies on finished products, participating and documenting sensory scoring sessions.

Position Requirements:

· 'Successful candidates should have at least a 3.0 GPA

· Pursuing a Bachelor's degree in Food Science, Biology, Chemistry or related field

· Must be able to work in a laboratory environment scaling mixing and making up dough with light lifting involved

· Have strong computer skills that include using Microsoft office and Excel

· Strong analytical and data management skills

· Excellent verbal and written communication skills

· Value and appreciate diversity

· Demonstrated leadership and growth potential

· Travel may be required and will vary by project

· Applicants must be legally authorized to work in the U.S

Apply at https://careers.bimbobakeriesusa.com/job/2366

Date posted: 10/23/17

 

Johnson County Extension Agent – Community Food Systems

For complete job description and application, go to http://careers.k-state.edu/cw/en-us/job/502582/johnsoncounty-community-food-systems-extension-agent

Deadline: 11/10/17

Date posted: 10/23/17

 

Assistant Professor – Colorado State University

Department of Food Science and Human Nutrition

Assistant Professor

Description: Tenure track, 9-month academic faculty position

Position Summary: The Department of Food Science and Human Nutrition at Colorado State University (CSU) invites applications for an Assistant Professor. The 9-month tenure track appointment will begin on August 15, 2018. PhD level applicants are sought who have expertise in food safety, food microbiology, food science, fermentation science, and/or links among the microbiome, food and health. The successful candidate is expected to establish a nationally recognized, externally funded research program, to integrate their research into existing Department and University priority areas, and to teach and mentor undergraduate and graduate students. The successful candidate will have outstanding department support, strong research infrastructure, and the potential for collaborative opportunities both within CSU and with Industry partners.

Qualifications

Required job qualifications: Ph.D. in food science, food engineering, microbiology, molecular biology or a related field

Preferred job qualifications:

• Post-doctoral training, previous tenure-track appointment, or comparable research faculty appointment

• Demonstrated ability/promise to attract external funding

• Strong record of dissemination of scholarly work

• Demonstrated ability/promise to contribute to innovative teaching practices and curriculum development

• Evidence of interdisciplinary research and capacity for successful collaboration

• Desire and ability to advance the department's commitment to collegiality, diversity and inclusion

Special Instructions to Applicants: Applicants are encouraged to submit all application materials on the Colorado State University job website: https://jobs.colostate.edu/postings/49922 in PDF format by November 1, 2017 for full consideration; incomplete applications will not be considered. The search will remain open until a suitable candidate is identified. Inquiries can be made to: Tiffany Weir, Associate Professor, 970-491- 4631, tiffany.weir@colostate.edu. Colorado State University is an equal opportunity/affirmative action employer committed to excellence through diversity.

Background Check Policy Statement:

Colorado State University (CSU) strives to provide a safe study, work, and living environment for its faculty, staff, volunteers and students. To support this environment and comply with applicable laws and regulations, CSU conducts background checks. The type of background check conducted varies by position and can include, but is not limited to, criminal (felony and misdemeanor) history, sex offender registry, motor vehicle history, financial history, and/or education verification. Background checks will be conducted when required by law or contract and when, in the discretion of the university, it is reasonable and prudent to do so.

EEO Statement: Colorado State University is committed to providing an environment that is free from discrimination and harassment based on race, age, creed, color, religion, national origin or ancestry, sex, gender, disability, veteran status, genetic information, sexual orientation, gender identity or expression, or pregnancy and will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. Colorado State University is an equal opportunity/equal access/affirmative action employer fully committed to achieving a diverse workforce and complies with all Federal and Colorado State laws, regulations, and executive orders regarding non-discrimination and affirmative action. The Office of Equal Opportunity is located in 101 Student Services.

Diversity Statement:

Reflecting departmental and institutional values, candidates are expected to have the ability to advance the Department's commitment to diversity and inclusion.

Date posted: 10/9/17

 

Quality Assurance Specialist - Wing Stop

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

Download job description

Date posted: 9/26/17

 

Meat Scientist – South Hollan, IL

PointOne Recruiting Solutions is seeking a full-time Meat Scientist for our client; a large-scale, family owned, custom-formulated, culinary-quality meat producer located south of Chicago. Relocation is available! You will be rewarded with a competitive salary and full benefits package (relocation package if applicable). This company is growing, has a solid reputation due to its product development capabilities and is a great organization from a career perspective.

The qualified candidate "ideally" should have 3-10 years meat formulation experience, including project management. A Bachelor's degree in Meat Science or Food Science or similar is a must. The ideal candidate should also have the experience in their field which will allows them the confidence to hit the ground running. A strong working knowledge food service and/or national account restaurant chains would be perfect Our client values above all else, "Driven to Serve" and do this through listening, exploring and formulating solutions. This person must be dynamic in their communication skills and be able to develop and strengthen relationships both internally and with customers.

The team consists of 18 members, including other food scientists, a culinologist, and a commercialization manager. Tenure ranges from 3 years to 20 years on this team and is led by the Sr. Director of Product Development.

As a Meat Scientist, a typical day or week might include the following:

· Developing new products and concepts for new & existing customers.

· Recommend products and process by evaluating current, new or improved processes or process aids.

· Researches and incorporate new flavors, ingredients and processes into new product ideas.

· Creates and edits formulas, processing procedures, finished product specifications and customer specifications.

· Responsible for commercialization of new and products and successful transition from development to operations.

· Demonstrating common sense

· Ability to occasionally visit with customers or vendors and seminars/tradeshows.

You're good at:

· Ability to have a flexible schedule when required.

· Competent and confident in front of customers

· Self-starter and passionate about continued on the job learning.

· Mentoring and teaching

· Working in a laboratory environment.

· Read & process written information with a high degree of accuracy.

· Creative, outside of the box thinker.

· Collaboration

· You think on your feet. You like learning new things and you can learn quickly. When things change, you know how to roll with the punches.

· You communicate clearly. Are technically savvy in the world of Meat Science.

To apply: Email victoria@pointonerecruiting.com AND cc anne@pointonerecuiting.com with the subject "Meat Scientist Illinois" We want our interactions with candidates to be memorable, so please make your email memorable as well. Tell us about how you match up to the Meat Scientist characteristics and what makes you a wonderful person to have around!

Date posted: 9/25/17

 

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

 

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

 

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

 

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

 

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.

 

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

 

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

 


Go to TOP

Internships

Walt Disney World Professional Internships Agricultural Sciences – Spring 2018

The Agricultural Sciences team, part of Disney's Animals, Science & Environment, offers Professional Internships designed to provide qualified college students with the opportunity for hands-on work experience in the unique growing areas that are part of Living with The Land, an agricultural attraction at Epcot®.

Responsibilities:

In addition to maintaining the show quality of our growing areas, aquaculture systems and biotechnology lab, interns will spend a significant amount of time leading informative and interactive guest tours through our facilities, along with promoting and selling these tours. Additional training sessions, classes and meetings will be scheduled throughout the semester. Other duties vary by discipline:

Aquaculture

Operate a recirculating freshwater aquaculture facility. Monitor filtration systems and water quality, assist in diagnosis and control of disease, and raise fish to marketable size for Walt Disney World® restaurants.

Biotechnology

Maintain a tissue culture production facility. Prepare media and culture a wide variety of plants. Then, collect, package and deliver the tissue-cultured plants to Epcot® merchandise locations.

Entomology

Become an integral part of The Land's Integrated Pest Management program. Rear and maintain insect colonies, release beneficial insects into greenhouse crops, and maintain entomology related shows.

Plant Science

Maintain a high-quality show of hydroponically grown food crops from around the globe. Seed, transplant, irrigate and prune plants; harvest produce for Epcot® restaurants; rake, sweep, and provide general cleanup of greenhouses.

Minimum Requirements:

• College student or recent graduate (must apply within six months of graduation) with background and/or major in agriculture, plant science, horticulture, biology, biotechnology, entomology, aquaculture, education, or related field.

• Team player with demonstrated verbal communication skills and the ability to interact positively with both Walt Disney World® Guests and fellow Cast Members.

• Demonstrated work ethic, reliable transportation, and willingness to work on a flexible schedule.

• Willingness and ability to adhere to the Walt Disney World® personal appearance standards.

• Completed online application.

How to Apply: Go to http://disneyinterns.com/science. Search for Agricultural Sciences. Select the internship(s) you are interested in applying for, and fill out the application(s).

On your application, please upload your resume, cover letter and current transcripts (including your name, cumulative GPA, and any courses you are currently taking).

Call or email us with any questions. Telephone: (407) 560-7256 Email: wdw.epcot.science.internship@disney.com

Internship Schedule

Winter/Spring 2018: January 2018- June 2018

Summer/Fall 2018: June 2018 - January 2019

Winter/Spring 2019: January 2019 - June 2019

Date posted: 10/16/17

 

Summer Internship – Research and Development – Triumph Foods

Triumph Foods, LLC (Triumph) is a leader in the Pork Industry, and is recognized as a top exporter of premium pork products worldwide. The Company began operations in 2006, in Saint Joseph, MO, and is producer owned. Triumph's state-of-the-art facility processes in excess of 6 million hogs each year, and features the latest food quality, safety innovations, and humane handling practices in the industry. The Company prides itself on producing the highest quality pork products found in the market today.

Triumph Foods

Summer Internship – Research & Development

Internship Description

Triumph Food's summer internship program, beginning in June and ending in early August offers the opportunity for participants to experience the pork industry! Interns will spend considerable time learning and understanding the production process, and will also spend significant time in a home department with detailed objectives. Every week will provide a new experience for the intern in a fast-paced work environment. Interns will not only master an understanding of the production process, but will have the opportunity to meet with company leaders, network, receive feedback, shadow several departments, and have fun! After the summer internship, participants will be equipped with skills to excel in their chosen field drawing from the diverse intern experience at Triumph. See Triumph's postings in the Career Center as several unique opportunities exist.

Qualifications

Prefer college Junior and Seniors that are pursuing a degree in Agriculture Business, Animal Science, Food Science and Technology, Meat Science, Agriculture Economics, Finance, Accounting, and Liberal Arts.

· Ability to be a team player and exhibit strong leadership skills

· Eagerness to learn

· Housing is provided

See http://triumphfoods.com/ for descriptions and to apply.

Equal Employment Opportunity Employer of Minorities, Females, Protected Veterans and Individuals with Disabilities

Date posted: 10/9/17



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

 


Go to TOP

Fellowships and Postdoctorals

Go to TOP