Food Scientist - WWAL - Alternative Proteins

Lombard, IL, USA Req #2565Thursday, August 1, 2024Griffith Foods is a global manufacturer of food products. We provide a wide range of taste and texture components for food industry customers throughout the world. Our products include seasoning blends, dry mixes, coating systems, dough blends, crumbs, flavors, sauces, and food bases that are used in an extensive variety of applications from snack foods and processed meat and poultry to ready meals. Our customers include food processors, restaurant operators, and grocery retailers. While our name may not be familiar to consumers, our products are key components of foods offered by many of the world’s best-known companies.Location: Hybrid (Lombard, IL Office & Home)Summary:The Food Scientist position is responsible for executing R&D initiatives for the Global Alternative Protein Team with a primary focus on breakthrough and proactive innovation. This role will enable product leadership in the Alternative Proteins category to align with Griffith Foods overall business strategy and long-range plan.Function as an autonomous scientist and collaborate with fellow food scientists and research teams to execute experiments, contributing to cutting-edge alternative protein solutions.Take an active role in exploration, evaluation, and implementation of novel ingredients and processing techniques at bench or commercial scale as needed.Collaborate with Regional and Global R&D teams to incorporate novel alternative protein ingredients into diverse food applications.Conduct thorough evaluations of the functionality, sensory attributes, and nutritional properties of fermented ingredients in finished goods.Apply scientific principles and problem-solving skills to analyze data, offering valuable insights into research areas and formulation improvements.Plan and execute comprehensive group product evaluations to accurately assess and track project progress.Take ownership of core functional processes, ensuring their efficient execution and continuous enhancement.Participate/lead multiple projects, ensuring the streamlined execution of technical activities while collaborating closely with cross-functional teams.Maintain clear and proactive communication within the team and externally, delivering updates on project advancement.Collaborate with category specialists and peers to facilitate material and vendor selection.Actively contribute to cultivating a culture of excellence by sharing technical insights and best practices.Participate in relevant industry conferences, seminars, and networking events to expand your knowledge base.Analyze experimental data/scale-up data and prepare detailed technical reports to document findings.Stay up to date with the latest advancements in alternative protein technologies.Assume responsibility for the effective operation and maintenance of laboratory equipment.Keep and maintain an inventory of raw materials, ensuring uninterrupted research activities.Ensure compliance with all relevant regulatory guidelines and industry standards.Complete product formulation activities to drive efficient production of safe and regulatory-compliant food products.Maintain GLP's, GMP's, and all required laboratory records to ensure data integrity and compliance.Ensure the security and confidentiality of all information regarding product formulas and related data.May travel up to 30% as required for project collaboration and knowledge exchange.Qualifications:Bachelor's or Master's degree in Food Science, Food Technology, Biotechnology, Biochemistry, or a related field (a degree in the Alternate Protein field is highly preferred).Bachelor's with minimum 3 years of Research & Product Development experience in fermentation product and/or process development.Master’s with minimum 1 year of Research & Product Development experience in fermentation product and/or process development.Solid understanding of ingredient functionality, application, microbiology, bioprocessing, and downstream processing techniques.Understanding of scientific/experimental process and good scientific practices.Exposure to commercialization of a range of food product formats and processes is highly desired.Analytical and problem-solving skills, with the ability to interpret complex data sets.Good communication and presentation abilities, capable of conveying technical concepts to non-technical stakeholders.Proven ability to work collaboratively in a fast-paced and dynamic environment.Demonstrated ability to independently set up and conduct experiments.Prior experience working with breakthrough innovation projects.

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