POSITION AVAILABLE:

JO 15311 Principal Food Technologist –Sweetener Applications

Location:

NJ

Salary Range:

 

Summary:

The Principal Food Technologist will be responsible to investigate the use of new ingredients, particularly high potency sweeteners, across all application areas.  The Principal Food Technologist will update, develop and communicate the physiochemical technical data of these ingredients; develop, document, and communicate formulation and nutritional labeling aspects of formulations to assist customers with formulations that incorporate our ingredient products.  Expertise in reduced/no calorie formulations is required.  He/she will also provide technical assistance to the Global commercial and technical teams and be recognized as an expert in high potency sweeteners.  In addition, he/she will work to support our customer’s technical teams to identify formulation challenges, solve problems and develop new, innovative ideas and advance the capabilities of the organization in the area of sweetness.

Responsibilities:

High Potency Sweeteners

·         Strong background knowledge of high potency sweeteners and their interactions and synergies across food applications; ability to formulate products across a range of food categories.

·         Work with Sweetener Group, Technical Service and Global teams to answer project or customer driven technical questions.

Prototype Development and Support

·         Provide global technical support to Company’s development and technical service groups  involving development, prototype development and background data involving high potency sweeteners.

·         Support the generation of new formulations including high potency sweeteners to address customer and project needs.

Support Go to Market (GTM) Project Needs

·         Work with Go to Market teams to understand the customer and trade show needs  and work within the Global Innovation Group to utilize technical resources to progress these goals.

·         Utilize and strengthen understandings of the function of our high potency sweeteners and how they interact with other ingredients in a variety of applications.

·         Work with customers and Technical Service to identify formulation challenges, solve problems and develop new, innovative ideas.

  • Stay engaged with industry information and trends in sweeteners to best respond to customer requests.

·         Develop industry relationships to leverage information on sweeteners and utilize to                     address customer needs.

·         Be well networked in the industry and able to leverage relationships to drive innovation.  Active in key sweetener oriented organizations and regularly leading symposiums or giving presentations at industry events on high potency sweeteners.

·         Work with Applications, Analytical, and Sensory teams to generate data to optimize prototypes and provide sensory data for projects.

Qualifications:

·         BS degree in food science, chemistry or related scientific field (e.g. engineering, nutrition, food technology)

·          5 + years of product development experience with high potency sweeteners or             MS degree in the same fields will be considered.  Well-rounded knowledge across  product development categories.

·         Industry experience working with and researching high potency sweeteners required.

·         Experience working with nutritive sweeteners, modified starches, hydrocolloids, and flavors.

·         Experience in culinology a plus.

·         Demonstrated analytical and problem-solving skills required for formulation work.

·         Excellent written and oral communication skills. Demonstrated ability to write comprehensive technical reports and deliver technical presentations.

·         Excellent planning and organizational skills.

·         Solid project management skills and proven ability to work with cross-functional teams.

·         Expected Travel Approximately 15%.

·         Solid interpersonal skills.  Ability to interact effectively across all levels of the organization and in a variety of cultures – both internal and external.

·         Ability to work independently, with minimal direction as well as ability to work as part of a team.

Contact:

Terri Sherman, Vice President-Industrial Foods, Ingredients & Flavors, Tom Sloan & Associates, tsherman@tsloan.com, 920-261-8890

Please reply to position #15311 when responding to this position.