theHastingsgroup
Research & Development
Following are
description of some current individual positions.
*** New Listing ***
Product Development Scientist N 594
Charlotte, NC
Requirements: Bachelor's degree in Food Science or a related field
plus 5 years experience OR Masters degree plus 3 years experience. Experience
should include the development of retail bakery items including cookies.
Responsibilities: Individual will manage projects within bakery/cookie
area of expertise with minimal oversight. Specific duties include:
Develop new products from concept to successful scale up and production,
meeting all agreed upon standards, while trying to keep projects on schedule and
under budget.
Modify existing products, evaluate formulas for ingredient substitutions,
production efficiencies, cost improvement and cost containment.
Use expertise to troubleshoot problems with existing products or ingredients.
Create QA documentation for new products, including formulations, bills of
material, ingredient statements, raw material specifications, finished product
specifications, quality indexes, etc.
Help QA to update and maintain documentation for existing products.
Communicates regularly with Management, Marketing, Production, Quality
Assurance, Packaging, and third party vendors.
Conduct weekly Benchmarking review.
Conduct quarterly Bill of Materials (BOM) audits.
Responsibility of doing consumer testing .
Responsibility of maintaining records for the organization of samples tested
(The Sample Test Reports).
*** New Listing ***
Research Scientist- Optimization N592
Green Bay
Requirements: The successful candidate will have a Master's degree in
Dairy Science or related field plus a minimum of 4 years of experience in
Research Science. Experience with cheese and/or dairy ingredients preferred.
Successful candidate will have experience pushing technology to new limits and
trying things that do not always have a high probability of success, thus
showing willingness to take risks; have several examples of technical
breakthroughs; have developed a core area of technical expertise in dairy.
Responsibilities: Individual will develop new products and modify
existing ones to improve overall quality at reduced cost. Specific duties of the
role include:
Establish defined work plans and reports, with comprehensive understanding of
department SOPs; demonstrating a comprehensive understanding of quality tools in
a leadership role, and taking initiative to develop and evaluate concepts for
new products, including exploratory projects.
Apply an understanding of all products and process categories while working
with partners in different parts of the organization to solve problems and
improve quality.
Have a good understanding of regulatory standards and labeling issues,
labeling practices and patent law; have a broadened core area of expertise;
recognizing products and/or processes that may be patentable in their
development.
Work to establish a network within the organization to effectively get
projects completed; maintain a very good understanding of the food industry,
especially competitors; maintain a network of key contacts with academia,
government and/or industry.
Lead cross-functional teams in the development of new products and processes;
effectively handling pressure that may come from customers, suppliers, partners
and management; taking firm stands on his/her technical expertise when
necessary.
Convey complex technical concepts to non-technical partners at all levels of
the organization, including upper management; writing technically complex
reports; developing position papers on issues of high impact; independently
planning and conducting presentations of significant impact, and giving
presentations to a wide audience
*** New Listing ***
Research Scientist- Innovation N591
Green Bay
Requirements: Master's degree in Dairy Science or related field plus a minimum of 5 years experience in Research Science. Experience
with cheese, dairy products, and dairy ingredients are preferred. Individual
must have a desire to grow and take on new challenges and opportunities.
Responsibilities: In this role you will develop new and innovative
products and manufacturing processes and develop new or more cost effective
ingredients and associated production methods. Identify and implement testing
methodologies that improve our product analysis capabilities. Work as part of
our Innovation team to renew and implement the general concept of Innovation as
a cross-functional responsibility. Duties of this role include:
Define work plans, conduct experiments, and write reports, with basic
understanding of department SOPs, apply basic quality tools and explore new
project work with passion.
Exercise good understanding of product categories, including regulatory
standards, labeling practices, and patent law. Develop high level of expertise
in several product categories.
Apply scientific principles and understandings to evaluate ideas and
opportunities. Develop and expand global network of contacts within food & dairy
industries as well as academia.
Participate in brainstorming and innovation ideation sessions to inspire,
collect, and prioritize ideas for innovation portfolio. Investigate potential
opportunities and identify new resources required to innovate.
Conduct primary research on dairy products (milk, cheese, process cheese,
yogurt, & cream cheese). Understand dairy components and identify opportunities
to improve our utilization of those components for use as ingredients or
products.
Identify, explore, and potentially implement new ingredients, products,
manufacturing technologies to improve efficiency, sales, and profitability. Work
in laboratory, pilot plant, or at production locations. Develop products,
processes, and technology that are robust and use sound experimental design to
validate. Maintain strong application of scientific method. Achieve technical
breakthroughs.
*** New Listing ***
Research Scientist N590
Green Bay
Requirements: The successful candidate will have:
Bachelor's degree in Dairy Science or related field (M.S. preferred)
Minimum 5 years of experience in Research Science
Basic understanding of cream cheese and sour cream categories, a good
understanding of cultured dairy product categories and a comprehensive
understanding of food product development with an emphasis on dairy products.
Strong knowledge of regulatory standards and labeling issues including patent
law; having a broadened core area of expertise; recognizing products and/or
processes that may be patentable in their development.
Responsibilities: In this role you will develop new and innovative
products and modify existing ones to improve overall quality at reduced rates of
cost. Duties of the role include:
Create defined work plans and reports, demonstrating a comprehensive
understanding of quality tools, and taking initiative to develop and evaluate
concepts for new products, including exploratory projects.
Pushing technology to new limits and trying things that do not always have a
high probability of success, thus showing willingness to take risks.
Establish a network within the company to effectively get projects completed;
maintaining a very good understanding of the food industry and competitors;
maintaining a network of key contacts with academia, government and/or industry.
Leading teams in the development of new products and processes which are cross
functional and of high impact; effectively handling pressure that may come from
customers, suppliers, partners and management; taking firm stands on his/her
technical expertise when necessary.
Conveying complex technical concepts to non-technical partners at all levels
of the organization, including upper management; writing technically complex
reports; developing position papers on issues of high impact; independently
planning and conducting presentations of significant impact, and giving
presentations to a wide audience.
*** New Listing ***
Senior Technologist- Dairy N589
Indianapolis
Requirements: Candidate will have a BS degree in Food Science or
related plus a minimum of 5 years experience developing fruit preparations for
the Dairy/Yogurt industry.
Responsibilities: Candidate will have developed complete fruit
preparations for the Dairy/Yogurt industry. This will include developing new
ideations as well as matching competitive products, scale-up to
commercialization and product demonstrations. Familiarity with fruit,
sweeteners, stabilizers, flavors and color in the development of fruit base
preparations necessary. Knowledge of customer manufacturing procedures is
important. Candidate will be up to date with application techniques/evaluation
of hydrocolloids/gums/starches/pectin in the development of fruit bases and
preparations. Candidate will do joint sales calls with account managers
performing customer presentations of new developments.
*** New Listing ***
Senior Bakery Scientist N587
Philadelphia
Requirements: BS Food Science or related + 10 years experience
formulating fruit preparations for the baking industry.
Responsibilities: Formulate fruit preparations for bakery
fillings/bakery applications, refrigerated dairy, food service and frozen
dessert categories. The candidate will be hands-on formulator able to work
independently as well as cross-train a small team of junior scientists. Ability
to scale up formulas from lab to pilot plant to full plant production. Utilize
both hot fill and cold processing capabilities. Knowledge in utilizing
stabilizers, fats/oils, sweeteners, emulsifiers, flavors, colors, cocoa, etc. in
formulations work. Work with sales, QA, manufacturing, marketing and direct
contact with customers essential. Cost reduction and process development as
needed.
*** New Listing ***
Junior Bakery Scientist N588
Philadelphia
Requirements: BS Food Science or related +3 years
experience formulating fruit preparations for the baking industry
Responsibilities: Formulate fruit preparations for bakery
fillings/bakery applications, refrigerated dairy, food service and frozen
dessert categories. Ability to scale up formulas from lab to pilot plant to
full plant production. Utilize both hot fill and cold processing capabilities.
Knowledge in utilizing stabilizers, fats/oils, sweeteners, emulsifiers, flavors,
colors, cocoa, etc. in formulations work. Work with sales, QA, manufacturing,
marketing and direct contact with customers essential. Cost reduction and
process development as needed.
*** New Listing ***
Senior Scientist N585
Green Bay, WI
Requirements: The successful candidate will have a MS in Dairy
Science with a focus on Dairy Protein, Dairy Chemistry or Rheology plus a
minimum 3 year experience in Research, Innovation, or Dairy Operations.
Individual must possess a strong scientific method understanding as well as
experimental design.
Responsibilities: Individual will develop new and innovative products and
modify existing ones to improve overall quality at reduced rates of cost.
Specific duties of the role include:
Define work plans and write reports, with basic understanding of department
SOP, applying basic quality tools and exploring new project work with passion.
Exercise basic understanding of SFI product categories, including regulatory
standards, SFI labeling practices patent law, having a core area of expertise.
Develop products, processes and technology that are robust, and use sound
experimental design, and achieve technical breakthroughs.
Serve as effective team member and work to accomplish work by building
positive relationships with team members; possesses basic listening skills.
Exercises basic communications skills, such as conveying basic technical
concepts to others, writing basic technical reports, and effectively conducting
presentations primarily to inform others.
*** New Listing ***
Research Scientist- Innovations N584
Green Bay, WI
Requirements: The successful candidate will have an MS in Food
Science, Dairy Science or related field with a focus on dairy proteins, dairy
chemistry and processing of dairy products plus a minimum 5-10 years of
experience in research in the food industry. Must display excellent knowledge of
dairy operations, dairy chemistry and research methods and possess strong
scientific method understanding and experimental design.
Responsibilities: Individual will develop new and innovative products and
manufacturing processes; develop new or more cost effective ingredients and
associated production methods; identify and implement testing methodologies that
improve product analysis capabilities; work as part of the Corporate Innovation
team to renew and implement the general concept of Innovation as a
cross-functional effort within the organization. Specific duties of this role
include:
Conducting primary research on dairy products (milk, cheese, proc cheese,
yogurt, cream cheese)
Identify opportunities to improve our utilization of those dairy components
for use as ingredients or products
Advising laboratory on measurement techniques and methodologies
Participating in brainstorming and innovation ideation sessions to inspire,
collect, and prioritize ideas for innovation portfolio; investigate potential
opportunities;
Defining work plans, conducting experiments, and writing reports with basic
understanding of department SOP, applying basic quality tools and exploring new
project work with passion
Exercising good understanding product categories, including regulatory
standards, labeling practices and patent law.
Developing a high level of expertise in several product categories
Applying scientific principles and understandings to evaluate ideas and
opportunities
Developing and expanding global network of contacts within food & dairy
industries, and academia
Identifying, exploring, and potentially implementing new ingredients,
products, and/or manufacturing technologies to improve efficiency, sales, and
profitability
Exercising excellent listening and communication skills, such as conveying
technical concepts to others, writing detailed technical reports, and
effectively conducting presentations to inform and influence decisions of others
*** New Listing ***
Research Scientist N583
Green Bay, WI
Requirements: The successful candidate will have a Master's degree in
Food / Dairy Science or related field plus a minimum of 2
years of experience in Dairy Science in either a research of product development
role.
Responsibilities: Individual will be responsible for developing new
products and improving existing products. Specific duties of the role include:
Taking initiative to develop and evaluate concepts for new or modified
products
Leading teams to develop and evaluate innovative new concepts
Effectively communicating complex concepts to various audience
Writing technically complex reports and developing position papers on issues
of high impact
Demonstrating a comprehensive understanding of quality tools in a leadership
role, and taking initiative to develop and evaluate concepts for new products,
including exploratory projects while anticipating the needs of management to
meet these needs
Having a basic understanding of product categories of both research groups
with a good understanding of four product categories and a comprehensive
understanding of two product categories
Having a good understanding of regulatory standards and labeling issues and
patent law
Having a broadened core area of expertise
Recognizing products and/or processes that may be patentable in their
development
Pushing technology to new limits and trying things that do not always have a
high probability of success, thus showing willingness to take risks
Maintaining a network of key contacts with academia, government and/or
industry
Leading teams in the development of new products and processes .
Sr. Sensory Specialist
Cleveland, OH
Requirements: BS Sensory Science, Food Science or Psychology plus at
least 5 years of experience in food industry. Must have working knowledge of
FIZZ, SIMS, and PowerPoint as well as spreadsheet and word processing computer
programs. Must have strong statistical analysis and reporting capabilities.
Responsibilities: Individual will be responsible for :
leading a descriptive sensory panel on a daily basis including creating the
glossary, analyzing the data, interpreting the data, writing reports, and
presenting the information.
mentoring another sensory professional.
keeping organization abreast of new sensory techniques and methodologies
through interaction with other sensory professionals, organizations and
appropriate academic institutions.
introducing consumer testing to the group.
*** New Listing ***
Food Technologist H923
Various Mid-west locations
Requirements: BS Food Science, MS preferred plus at least two year of
experience in product development. Must have good creative, problem solving, and
organizational skills. Experience with a variety of ingredients and processing
systems is preferred. Frozen products experience is a plus. More experience
necessary for Senior Food Technologist position.
Responsibilities: Individual will be responsible for the management of
product development activities (design test work, obtain resources, evaluate
results with team and determine direction, maintain appropriate records of work)
from concept through commercialization. Must be able to participate in team and
departmental activities such as panels, meetings, committees, administrative
obligations, etc. Must be open to personal improvement opportunities including
culinary training. Must be able to take product from ideation through scale-up.
* New Listing *
Director 0f Research & Development N580
Green Bay, WI
Requirements: A Ph.D. in Food Science or a related field plus a
minimum of 10 years experience, including a minimum of 5 years of research
management experience. Specific experiences include:
Project Management, Problem Solving, Decision Making, Process Improvement
Research into current and novel areas of dairy science, as well as research in
management skills
A knowledge of quality systems and state of the art techniques in the field
Presentation and personal interaction skills
Knowledge of patent and regulatory affairs and the ability to interact
effectively with external agencies.
Responsibilities: In this role the individual will develop and direct Research
and Development teams. Specific duties include:
Directing the Research and Development programs, closely interacting with the
sales teams
Coordinating product development and improvement processes with Marketing,
Purchasing and Operations
Actively participating in strategic product and process planning by
continuously scanning the external environment for new product and process
technologies and spearheading the commercialization of these technologies
Interacting with customers to find new and novel market opportunities
Maintaining an awareness of current consumer and business trends
Leading and directing the product project management process by making sure
that key priorities and objectives are being met, technical resources are
deployed effectively, and a balanced technical program is maintained
Directing patent and trade secret strategies to ensure that products and
processes are well protected and have competitive advantage in the marketplace
Assisting in providing technical information and service to our
internal/external customers and suppliers
Actively participating in industry trade associations and professional
organizations, such as the National Cheese Institute (NCI), Food Research
Institute (FRI), American Dairy Science Association (ADSA), and Institute of
Food Technologists (IFT)
Actively interacting with relevant universities and dairy research centers
with the objective of keeping Schreiber competitive in the technological arena.
Reviewing performance, promotions, and salary recommendations for Research and
Development team leaders and other staff .
* New Listing *
Sensory Specialist N577
Cleveland, OH
Requirements: BS Degree in Sensory Science, Food Science or
Psychology with a minimum of 5 years of sensory experience; minimum 3+ years
Descriptive Panel Leadership experience. Specific requirements include:
Software knowledge: FIZZ, SIMS, Microsoft Excel, Word, PowerPoint and Outlook
Strong statistical analysis and reporting capabilities
Able to work well in a team environment
Experience in Product Development activities
Ability to create and use spreadsheets as well as draft reports
Previous food manufacturing experience
Must be familiar with GMP's and USDA requirements
Responsibilities: This position is be responsible for leading all aspects
of the descriptive sensory panel on a daily basis including but not limited to:
glossary development, basic and product specific training, test execution,
panel assessment and performance feedback
Analyze and interpret sensory data using appropriate statistical tools, report
test results and provide actionable recommendations
Screen, select and train qualified sensory panelists as needed
Provide guidance on utilization of proper sensory methodology based on final
project objective
Increase visibility of the Sensory Department through participation on cross
functional team, increased attendance to appropriate meetings and conducting
training seminars
Manage panel time accounting program and reconcile monthly department expense
reports.
If you want to apply for one of these positions or be notified about new
positions fitting your credentials please fill out our online
application.
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