Sr. Food Scientist

Job Description:
Description At Schwan's Company, we are driven to bring our customers delicious foods and reliable services. That's how we grew from a "one-man-and-a-truck" delivery business in rural Minnesota to a multibillion-dollar private company with thousands of team members nationwide. Our commitment to delicious foods shows in all we do, from careful ingredient selection and quality food making to delivering a great experience wherever you shop and eat. The foods we make reach customers in many ways. We deliver directly to our customer's homes through our popular food-delivery business, offer well-known retail brands such as Red Baron¬ , Freschetta¬ , and Tony's¬ pizzas, Pagoda¬ snacks and appetizers, and Mrs. Smith's¬ and Edwards¬ desserts, and bring innovative food solutions to our customers in the food-service industry. To learn more, visit us at Schwan's is looking for a Senior Food Scientist to join our team in Stilwell, OK . This position is responsible for forming and leading product development projects by developing complex formulas, processing procedures and specifications for new products, product enhancements, and cost reductions to meet project needs. This position will work closely with Marketing, Sales, Operations, and external customers. The focus for this position is specifically on fruit and cream pies, desserts, baked goods, etc. Experience with the functionality and seasonality of fruit, starches and dough is especially beneficial. Description Uses chemistry, microbiology, engineering, and other sciences to study the principles underlying the processing and deterioration of foods (specifically, desserts, such as pies and other baked goods) ; analyze food content; discover new food sources; research ways to make processed foods safe, palatable, and healthful; and apply food science knowledge to determine best ways to process, package, preserve, store, and distribute food. Provides advanced technical solutions to production issues as it relates to ingredient, formulas, processing procedures, and specifications to ensure continuous production of existing products and maintain product quality and safety. Develops experimental formulas, processing procedures, and specifications for raw ingredients, subassemblies, and finished products for simple new product, product improvement, and cost reduction. Organizes and manages complex test runs to validate or modify experimental formulas and processing procedures to develop final specifications and ensure reproducibility for the production of finished products and subassemblies. Establishes team and works with members to ensure successful start-ups of new products, product improvements, cost reductions, and ingredient, formula, specification, or process changes. Evaluates ingredients and processing techniques to identify and commercialize product improvement and cost reduction opportunities. Evaluates, confirms acceptability, creates/updates specifications and implements proposed ingredients or process for supplier optimization. Documents all work according to guidelines, and provides timely project reports to ensure good communication of project status, progress, issues and timeline. Supports innovation in the development of new ideas, new products or new product platforms through ideation sessions and bench top experimentation, along with the ability to effectively communicate these concepts. Qualifications Education: Bachelor of Science or Masters degree (U.S. or foreign) or equivalent in Food Science, Dairy Science, Foods & Nutrition Studies, Biological Sciences, or related field, or equivalent combination of education and/or product development experience. Years of Related Experience: 5-8 years related experience with BS, 2-4 years related experience with Masters, or 1-3 years related experience with Ph.D. Knowledge/Skills/Abilities: Product development experience required Advanced communication and interpersonal skills. Advanced PC skills including Microsoft Office Advanced knowledge in Algebra, Geometry, Physics, Chemistry, and Statistics Solid knowledge and understanding of food ingredients, food chemistry, food processing, and food functionality Ability to comprehend technical articles, research papers, or presentation Ability to apply advanced technical knowledge learned Ability to define problems, collect data, establish facts, draw valid conclusions, and offer solutions Ability to taste and ingest any type of food product currently under development. Hands-on experience with any of the following is highly desirable: Dessert product formulation, especially fruit or cream pies, cobblers, pastries, etc. Flour and unleavened pastry dough Frozen food product formulations Comfort with working independently and as part of onsite and virtual teams Comfortable using analytical equipment common to food product development manufacturing, including pH meter, viscometers, texture analyzers and refractometers. The employing subsidiaries of Schwan's Company a...

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