Jobs

Description

Description:

• This position applies a combination of Process Engineering, Laboratory and Food Science expertise using small scale ingredient / product characterization techniques and a “hands on” approach to support New Product Development, Ingredient Qualification/Surveillance and Plant Root Cause Analysis needs.

Primary role:

• The primary function is to design and perform routine Design of Experiments for small scale process characterization and associated testing to support the Process Innovation Characterization Wet Facility objectives. This facility provides small scale wet batching, processing and test services to Supply Chain and Research and Development
• A person in this position must be able to work independently to carry out trials/experiments and to generate scientifically valid data.
• Collaborate closely with team site SPOC’s (single point of contact) and cross functional partners (PR&D Pilot Plant, Developers, Analytical, Site Tech Centers, Material Value Stream)
• Support product Root Cause Analysis activities
• Characterization of key functional ingredients
• Support Client Nutrition manufacturing sites in exploring opportunities to proactively optimize current bottles necks.

Product & Process formats:

• Liquids and Powders
• Wet Batching, Aseptic Processing/filling, Evaporation, Drying, Dry Blending

Responsibilities include:

• Design, execute and report outcomes from very small-scale process, ingredient and full product characterization tests working with cross-functional technical partners
• Operate and clean small pilot scale equipment, UHT, fill hood, evaporator.
• Follow Client Laboratory Housekeeping and EH&S best practices
• Manage lab work reservation calendar, supporting multiple, often concurrent, projects and meet assigned deadlines.
• Establish and maintain facility Standard Operating Procedures as required.
• Establish and maintain characterization database for selected ingredients and products
• Ensure the necessary preventative maintenance schedule is in place and executed per plan, liaise with relevant contractors.
• Collate trial data and perform analysis, reaching technical conclusions, preparing and communicating recommendations.
• Be assigned as Process Innovation lead on selected projects
• Provide effective communication through verbal and written reports (using approved templates), timely weekly updates, and knowledge sharing.

Skills/Experience Requirements:

• Desired min 0-2 years of relevant experience.
• Mechanical understanding to operate and troubleshoot pilot scale equipment.
• Background in / knowledge of functional ingredient manufacturing processes (e.g. proteins, emulsifiers) and food science is advantageous.
• Manufacturing Plant, Laboratory and/or R&D Pilot Plant / Scalability Experience an advantage.
• Strong organizational and interpersonal skills and ability to interface with cross functional technical teams.
• Disciplined and adaptable to work on a variety of projects.
• Interest in or knowledge of the impact of processing parameters on ingredients and finished product quality.
• Ability to effectively analyze and summarize data (using statistical methods)

Education Requirements

• B.S. in Engineering, B.S. qualification in Food Science/Food Chemistry also relevant.