Kelly Science has an Immediate opening for a Research and Development Food Scientist for our growing client near Milwaukee, WI
Full-time
Direct Hire
Salary: $90,000-$120,000 DOE

Join our dynamic team as a Research and Development Food Scientist, where you will collaborate with the R&D Manager on innovative projects in the realms of new product development, testing methods, process optimization, cost savings, and regulatory compliance. Operating within the stringent guidelines of FDA, FSMA, and Global Food Safety Initiative (GFSI), you will define food safety standards that ensure the secure production of food within the plant and offices, adhering to defined risk levels by area.

Responsibilities:

Basic:

1. Perform meticulous lab procedures and testing for product parameters, with a focus on dairy slurry and powders.
   

2. Apply expertise in conducting basic experimental design and statistical analysis.
   

3. Develop formulations for products encompassing dairy materials, enzymes, flavor chemicals, and other common food ingredients.
   

4. Utilize sensory skills to taste and smell food/beverage/flavor samples for new product development, quality control, and troubleshooting.
   

5. Record project details, maintain batch sheets, prepare graphs and charts based on testing results, and compile comprehensive project closure reports.
   

6. Proactively communicate with the supervisor and team members, demonstrating curiosity to initiate new projects for future products, production optimization, and cost savings initiatives.
   

7. Assist the Director and Manager of R&D in leading teamwork.
   

8. Take responsibility for backing up QA on performing test samples and supporting R&D on repeat sample preparation, documentation, and lab organization.

Preferred:

1. Demonstrate a robust knowledge and experience in biotechnology, including enzyme hydrolysis, food science, and spray drying technology.
   

2. Independently complete enzyme-related projects, from formulation and bench sample preparation to scale-up adjustments and production troubleshooting.
   

3. Develop simple testing methods based on literature and possess familiarity with the entire process of analytical method development using available equipment.
   

4. Exhibit basic knowledge of advanced analytical instruments, preferably with lab experience.
   

5. Understand the fundamental principles of food ingredients, including dairy materials, flavor ingredients, emulsifiers, starches, etc.
   

6. Generate nutritional values and product specifications, possessing basic knowledge of food regulations.
   

7. Demonstrate strong communication skills to collaborate with interdisciplinary departments for various projects.
   

8. Diligently document and record project details, batch sheets, and testing results, providing periodic progress reports.
   

9. Stay informed about market and industry trends, emerging technology in the food and food ingredient industry, and new analytical technology/instruments in food science and related fields.
   

10. Exhibit the ability to initiate diverse types of new projects.

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