Associate Food Scientist

Job Description
The Associate Food Scientist focuses on prototype formulation, understanding ingredient functionality, and working with suppliers to source ingredients for new products. The Associate Food Scientist also support pilot plant production runs, shelf life studies, and learn the basic requirements to produce GMP products for testing.
Essential Duties and Responsibilities:
Demonstrates and promotes the company vision
Regular attendance and punctuality
Applies GMP/GLP in all areas of responsibility, as appropriate
Under direction, independently executes:
Bench-top experiments and formulation work
Nutritional and component analysis
Pilot plant trials, shelf life studies, and sensory studies
Experimental design
Plans activities such as calculating ingredient quantities, production timing, and planning own weekly schedule
Supports pilot plant trials;
prepares samples for processing, operates processing and/or packaging equipment, and collects data. Produces samples of good quality
Interfaces with ingredient suppliers;
orders ingredients and requests documentation. Seeks out information/facilities to get the job completed
Makes suggestions for modifications in experimental approach and proactive feedback on next steps based on results
Occasionally (up to 10% of time) has to travel overnight, weekends, interstate and/or international travel
Must demonstrate excellent communication and interpersonal skills;
must be a team player who is professional and presentable
Assists in writing reports, methods, protocols and SOPs.
Keeps updated and educated on relevant news, literature and findings in the industry
Networks with individuals outside of The National Food Lab
Trains and assists less experienced staff
Completes all required training courses
Learns and demonstrates departmental procedures and policies
Performs other related duties as assigned
Conducts all activities in a safe and efficient manner
Performs other duties as assigned
Will be exposed to potential food allergens
Required to handle and evaluate all types of foods and ingredients derived from plants, animals and synthetically manufactured