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Food Scientist

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Company :
Schwan’s Company

Location :
Houston, Texas

Expiry Date :
Sun, 25 Apr 2021 23:59:59 GMT

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Description :
Job Description Food Scientist Houston, Texas Description (Overview) Schwan’s Company, a U.S. affiliate of the global lifestyle company, CJ CheilJedang Corporation, is a leading U.S. manufacturer and marketer of quality foods offered through retail-grocery and food-service channels. Our many popular brands include Red Baron, Tony’s, Big Daddy’s, Villa Prima and Freschetta pizza; Mrs. Smith’s and Edwards desserts; Bibigo, Pagoda and Kahiki Asian-style snacks. Schwan’s is a place for people with an appetite for more. To learn about joining a team where you can belong, contribute and thrive, visit We are looking to hire a Food Scientist to join our Product Development team in Houston, TX. This role is responsible for developing and supporting our frozen food portfolio of Asian appetizers and snacks. You will have the opportunity to work collaboratively with a cross functional team including Marketing, Sales, Operations and external customers. You’ll be tasked to develop new innovations and help renovate current products. Technical curiosity and creative problem-solving skills are a must for this dynamic role. Responsibilities Of The Role May Include What you get from us. Great mentors and colleagues who will guide you on the processes and systems used within Product Development; bench-top lab to support creative and on-going product work; supportive and flexible environment. – Uses chemistry, microbiology, engineering, and other sciences to study the principles underlying the processing and deterioration of foods; 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 andsafety. – Develops experimental formulas, processing procedures, and specifications for raw ingredients, subassemblies, and finished products for simple new product, product improvement, and cost reduction that meet project parameters of established pricing, Marketing goals, food regulations, and operation feasibility. – 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 established procedures and guidelines provides timely and effective oral and written communication and prepare various project reports to project personnel and project leader to ensure complete communication of project status, progress, issues, solutions, timeline, and accountability. – 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 the concept. – Responsible to conduct yourself and ensure your subordinates (if applicable) conduct themselves in a manner consistent with company mission, values, code of ethics, policies, and other standards of conduct. – Bachelor of Science or Master’s degree (U.S. or foreign) or equivalent in Food Science, Cereal Science, Foods & Nutrition Studies, Biological Sciences, or related field, or equivalent combination of education and/or product development experience. – Years of Related Experience: 3-5 years related experience with Bachelor’s degree, 1-2 years related experience with Master’s degree. – Previous experience developing and manufacturing frozen Asian products/dough is preferred. These frozen Asian products include egg rolls, spring rolls, dumplings and meals. – Familiarity with PLM, Genesis and SAP. – Knowledge/Skills/Abilities: Advanced communication and interpersonal skills. Advanced PC skills including Microsoft Office Suite particularly Excel and Word; 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. Qualifications – Bachelor of Science or Master’s degree (U.S. or foreign) or equivalent in Food Science, Cereal Science, Foods & Nutrition Studies, Biological Sciences, or related field, or equivalent combination of education and/or product development experience. – Years of Related Experience: 3-5 years related experience with Bachelor’s degree, 1-2 years related experience with Master’s degree. – Previous experience developing and manufacturing frozen Asian products/dough is preferred. These frozen Asian products include egg rolls, spring rolls, dumplings and meals. – Familiarity with PLM, Genesis and SAP. – Knowledge/Skills/Abilities: Advanced communication and interpersonal skills. Advanced PC skills including Microsoft Office Suite particularly Excel and Word; 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. Job Type: Exempt Business Unit: Req #: