Job Opportunities

Visit Nutrition Degree for job opportunities in the area of nutrition.

 

Food Technologist/Lab Manager
Sager Creek Vegetable Company
Siloam Springs, AR

Summary:
Manages, organizes, and coordinates research and development projects at the corporate and plant level.  

Essential Duties and Responsibilities: 

  • Assists Director of Product Development with R&D/Quality Projects
  • Establish formulas and procedures for new products
  • Conduct research on trends and works with Marketing on viable innovative ideas and options
  • Maintain a project database which encompasses projects for the entire operations group

Education and/or Experience:
Bachelor’s degree in Food Science or related field

Job Description

Contact:
Kaylee Russell
krussell@scvegco.com 

Environmental Expert
Food Manufacturing Company
Los Angeles, CA

  • Environmental Expert for a company in the Los Angeles, CA area. ($100,000-$150,000 range). The company will offer a relocation package for this role.
  • This is a Food Manufacturing company, they need an experienced (8 years min) High-Level Environmental Professional, who can bring relevant factory environmental experience to the position.
  • Environmental Professional Certification (CEM, etc.) strongly preferred; Strong technical understanding of Environmental issues and their relationship to production, engineering and job functions as it related to building in prevention.
  • The bulk of the responsibilities for this role will be developing, implementing and maintaining environmental strategies, policies and plans that build environmental knowledge and capability across the global corporation.

Contact:
Jim Aguilar
jim@checkmaterecruiters.com

Doctoral Research Fellowship
Mississippi State University

Mississippi State University invites applications for a Doctoral Research Fellowship starting August 15, 2015. The position is part of a collaborative research program between the Department of Animal and Dairy Sciences, Department of Food Science, Nutrition and Health Promotion, and the Department of Agricultural Economics. This will be a comprehensive program in Meat Science, Sensory Science, and Instrumental Analysis that will focus on novel processing methods to add value to beef that is harvested from dairy steers. The student selected for the fellowship will be co-directed by Dr. Thu Dinh in Animal and Dairy Sciences and Dr. Wes Schilling in Food Science.

This is a 3-year, 12-month fellowship, including a $25,000 stipend, full tuition and fee remission, and health insurance. Preferred qualifications include a MS degree in Animal Science or Food Science with an interest in meat science or related fields with a strong basic research background and an excellent academic standing.

Job Description 

Assistant Professor and Food Safety Specialist
Department of Animal Science
Oklahoma State University, Stillwater

The Department of Animal Science and the Robert M. Kerr Food & Agricultural Products Center (FAPC) are seeking applicants for an 11-month, tenure-track position (70% teaching, 30% extension) in food safety with primary teaching and extension/outreach programming responsibilities in HACCP, food safety, food defense and all emerging Global Food Safety Initiative (GFSI) platforms. This position carries the expectation for excellence in teaching, advising, extension and scholarship commensurate with the Oklahoma State University land-grant mission.

Qualifications: Requirements for this position include a Ph.D. in Food Science or another terminal degree in a closely related field with a demonstrated ability and desire to contribute to food safety and food security teaching and Extension programs in the Department of Animal Science and in the FAPC.

Job Description

 

 

Sr. Product Development Scientist
Buffalo, NY

Role with the Company
• This Sr. Product Development Scientist will use familiarity with a variety of food product formulations and food processing and packaging operations to assist customers with new product development and preservation.
• Focus on food quality preservation through technology, while minimizing the use of food preservatives.
• Travel with the sales team to various customer locations to understand their challenges related to food quality and spoilage issues, and return to the product development lab to customize and implement solutions.

 

Background Profile
• Hands-on analytical testing and food product preservation or packaging development skills with a major food processing company.
• At least 5 to 7 years of experience in the food industry including knowledge of refrigerated and shelf-stable foods.
• Bachelor's degree in Food Science, Microbiology, or Packaging Science. Masters or PhD a plus.
• Knowledge of food processing technologies, packaging materials, and packaging techniques.

Benefits and Features
• Six figure base salary plus bonus opportunity to earn up to 10% of base salary
• Relocation package includes moving household goods plus a lump sum to cover temporary living, etc.
• 401k with 100% match on first 3% and 50% match on next 2%
• Great HRA benefits for employee and/or family.

Mary Chambers | Executive Recruiting Consultant | Kinsa Group

maryc@kinsa.com  Tel:  414-367-5502  

Manager of Product Research and Meat Science
National Steak and Poultry
Owasso, OK

Candidates should possess these qualifications and traits:
* Bachelor of Science in Food Science, Meat Science or related field or 5+ years of industry experience preferred. 
* Completed 6+ hours of Culinary Arts or related field.
* Strong ability to plan luncheons, present, and develop menus for customers using NSP products for culinary presentations.
* Work closely with the Sales Team fielding questions from customers and researching trends.
* Skills to create marinade formulas and processing procedures, develop new products, match products and ingredient statements.

Submit your resume to: Tanya Ward, Director of Technical Services, tward@nationalsteak.com 
Posted 5/14 

Applications Chemist
Fat Systems For Confectionery
New Jersey

 

Our client, a growing $2B global manufacturer of edible fats and oils, is seeking an Applications Chemist experienced with bakery formulations. Excellent communication skills for customer interaction required. Support customer requests for innovation with research, product development and technical support.

The ideal candidate will have:
• BA/BS or MS in Chemistry or Food Science
• Previous experience with Bakery ingredients, or fats and oils applications
• Familiarity with AOCS Methods is highly desirable.
• Good communication and presentation skills for interaction with customers
• Good laboratory skills.

 

Please send an updated resume to – DonaldTruss@SolidusServicesGroup.com.
Posted 5/15

USDA - Agricultural Research Service Postdoctoral Research Program

The Agricultural Research Service (ARS) Postdoctoral Research Program is open to applicants that have received a doctorate degree in an appropriate discipline within five years of the desired starting date. Appointments are available throughout the United States. Participants will receive a stipend as support for their living and other expenses during this appointment. Other benefits vary by research opportunity. Other benefits may include:
• a stipend supplement to cover the cost of individual or family health insurance
• relocation expenses
• travel allowance

Additional information is available on the program website located at: http://www.orise.orau.gov/usda-ars/default.htm.

 

If you have questions, please contact us at USDA-ARS@orau.org.
Posted 5/15

Opus International, Inc.
Innovation Scientist

The Innovation Scientist assists in developing, testing, evaluating, and formulating new coloring products. He/She supports the Innovation Team by carrying out various characterization and qualification of ingredients, raw materials and finished colors products. He/she is testing new product concepts utilizing innovative technology and/or new raw materials. He/she utilizes bench and pilot scale development of color prototypes leading to full-scale production.

Requirements:
Minimum of a Master's Degree in Food Science (PhD preferred) or related field and experience in food ingredients (colors and/or flavors preferred) with formula and process development experience. Strong knowledge regarding emulsion and encapsulation science desired. Your experience can be from graduate studies at university or work experience.

Please contact Susan Canarick, (954)428-3888 or susanc@foodscience.com.
Posted 5/15

Coca-Cola Company
Scientist
Atlanta, GA

This position will be responsible for the project management of sensory and consumer research including the design, test preparation and execution of studies in support of research and development. Specifically, the scientist will determine appropriate research methodologies, coordinate tests, interpret results and provide recommendations, reporting results orally and in written documentation.

http://careers.peopleclick.com/careerscp/client_cocacola/external/gateway.do?functionName=viewFromLink&jobPostId=69827&localeCode=en-us 
Posted 5/15

Laboratory Analyst
Phigenics
Fayetteville, AR

The candidate should have prior experience with microbiology and wet chemistry techniques. Duties will include, but are not limited to: sample log in and preparation, pipetting, culture techniques, colorimetry, titrations, and lab maintenance. Good laboratory practice required. Some data entry and computer skills will also be required. Safety and quality assurance are essential priorities in the laboratory. Detail-oriented persons with an interest in helping maintain a highly productive and efficient analytical services laboratory should apply. Professional appearance, attitude, and communication skills are necessary. Background check required.

This position will be located in Fayetteville, AR. Training will take place at the Phigenics Analytical Services Laboratory in Naperville, IL.

Contact: lleonidas@phigenics.com
Posted 4/14 

Quality Assurance Specialist
Raley's

Summary: Under general supervision, provides quality assurance oversight and monitoring for Raley’s Quality Assurance Program. Responsibilities include: participating in the development of policies, procedures and systems, evaluating and auditing supplier and product compliance with Raley’s specifications and regulatory requirements, sensory evaluation of the products, label proofing, providing product quality counsel to category management and product development teams and investigating customer complaints and food safety/quality incidents for assigned categories.

This job classification requires knowledge of food safety and quality assurance principles, sensory science, programs and practices, strong analytical skills and the ability to facilitate communication amongstdivergent interests.

Interested candidates are welcome to email me directly (abrar@raleys.com) or apply online at www.raleys.com>about us>careers>corporate positions.

Posted 4/14 

Food Systems Innovation Center & Academic Program Coordinator for Food Science
Department of Animal and Food Sciences
University of Kentucky

Description:

The Department of Animal and Food Sciences within the College of Agriculture, Food and Environment is seeking to fill a full-time, 12 month position to serve as the coordinator for the Food Systems Innovation Center (60%) and the academic program for Food Science (40%). The Food Systems Innovation Center (FSIC) is a multi-disciplinary program designed to aid Kentucky’s food entrepreneurs in the production of healthy, wholesome, safe, and legal food products. The coordinator for the FSIC will manage the daily operations of the Center.

Qualifications:

Minimum qualifications are a M.S. degree in Food Science or related field and at least three years’ experience. Applicants should have excellent oral and written communication skills, as well as familiarity with the field of food science and the food/meats industry.

Job Description
Posted 3/14

Poultry/Swine Sales Representative

Location: West of Mississippi River – primary Poultry emphasis in AR, IA, MN, MO, with secondary emphasis in AZ, CA, KS, LA, MT, NE, NM, TX, UT, WA, WI. Swine emphasis would be primarily concentrated in MN.

Qualifications: Bachelor Degree or higher preferably in Animal Science, Ag Economics, Ag Marketing or Ag Communication. Ideal candidates preferred with 5+ years experience in the Poultry Industry, specifically the Turkey or Layer market as well as 5+ years of sales experience in a relevant ag related field. Swine experience a plus.

Travel: Up to 40% depending upon geography, and depending on place of residence; travel will be higher during new hire training.

Apply via our website: www.sedonaagservices.com or email Dawn at dawn@careerpros.com

Assistant/Associate Professor in Food Systems
University of Vermont

The University of Vermont seeks applicants for an Assistant or Associate Professor in Food Systems, a new tenure track faculty position that will contribute to the University’s faculty leadership in food systems scholarship, teaching, and outreach. Applicants should demonstrate a record of food systems scholarship and expertise, a strong understanding and experience with a systems-approach to food and sustainability issues, and experience working with a variety of research methods.

Position responsibilities include food systems scholarship, instruction, and outreach. Specific expectations regarding requirements for funded research, outreach, and instruction will be informed by the appropriate departmental home to be determined based on the specialization of the successful candidate. Candidates with a PhD (or equivalent received by start date) in the natural sciences, social sciences, health sciences or humanities who are interested in food systems and transdisciplinary approaches to creating and sharing knowledge are encouraged to apply. A strong commitment to meet the Land Grant mission of extending knowledge and research to the people of the State, and thereby contribute to the sustainable and long-term social and economic development of communities within and beyond the state, is required.

Applicants should apply at the UVM jobs website (https://www.uvmjobs.com, posting #0041117). Review of applications will begin on February 28, 2014, and will continue until the position is filled. For further information, contact the Search Committee Chair, Dr. Douglas O. Lantagne, Director, UVM Food Systems Initiative, at doug.lantagne@uvm.edu. Phone: 802-656-8679.

 

Posted 2/14

Quality Assurance Supervisor Trainee
Simmons Foods

EDUCATION AND EXPERIENCE: Must have a four year college degree and/or 3-5 years related experience. Will demonstrate knowledge of all quality control positions within the assigned facility. Will demonstrate understanding of customer requirements and product specifications and any other plant requirements. Helps drive food safety awareness

JOB RESPONSIBILITY: Communicates with production personnel and USDA staff to accomplish desired results. Checks to ensure all inspections are done as required. Verifies control charts and inspection findings. Accomplishes all paperwork in accordance with established time frames or record keeping requirements. Accomplishes quality performance in all responsibilities being performed in a manner which meets or exceeds all line, department, facility, company and U.S.D.A. guidelines or grading process for a total quality program of continuous process improvement and customer relation. Meets safety requirements in accomplishing responsibilities of this position complying with all policies or regulations set forth by Simmons or various government agencies concerning safety, environment, vehicles, handling of food products, packaging, ingredients and any related items. Accomplishes any other related duties as directed by supervisor.

Submit resume to: melisa.arellano@simfoods.com
Posted 2/14

Food Scientist
Springfield, MO

Salary range $47-50K + bonus opportunities. There is relocation assistance available. This is a direct-hire position. 50% travel (to other plants, trade shows, training, etc). We are looking for a candidate with a minimum BS in Food Science or related degree (MS preferred) and 1+ years experience in the field. This is a new position with the company but will be working with an existing team of other Food Scientists. So a new graduate that has some solid internships under their belt might be perfect. The company who is hiring is in dairy and canning (LACF).

Contact: beth.johns@penmac.com
Posted 1/14

Sr. Food Product Development Specialist
Seattle area

Requirements: Degree in Food Science and a passion for food development. Any pilot plant experience is a big bonus. The type of food/beverage is not important.

Send resume to seattle@labsupport.com
Posted 1/14

Marketing Assistant
Tyson
Springdale, AR

SUMMARY: This position is responsible for assisting the Product Manager with projects/activities to achieve volume and profit objectives for the Processed Meats group. This includes accurate planning and implementation of product specification changes/updates driven by optimization work. Additional responsibilities include coordinating specification changes with Product/Brand Mangers, Operations, Purchasing, QA, R&D, Sales, etc. Other duties include assisting customer(s) insolving problems and/or answering complaints, monitoring production and inventory levels of key items to ensure adequate amounts are available to meet customer needs, managing a customer calendar of events, managing an action item list to ensure due dates/deliverables are met/adhered-to, and performing other responsibilities as the need arises.

REQUIREMENTS:
Education: Business/marketing background, Bachelor's degree or an equivalent combination of education and experience.
Experience: Prior experience preferred.
Computer Skills: Must be computer literate, especially in Microsoft Office suite; may require knowledge of the Tyson Business Computer System.
Communication Skills: Strong written and verbal communication skills.
Special Skills: Analytical ability and results/ performance oriented.

Please apply online at www.tysonfoodscareers.com
Posted 1/14

Catering Services Supervisor
Tyson
Springdale, AR

SUMMARY: This position is responsible for overseeing the corporate catering services provided through the cafeteria; actively participate in daily production of food items, create menus, including set up, delivery and breakdown and administrative tasks that support the catering function. Other duties include: maintain inventory of food, beverages and supplies; assist in ordering and receiving of goods; maintain clean and organized work stations and storage areas; receive, process and prioritize catering orders and conduct the catering team successfully; ensure timely delivery of all food and beverage orders in accordance with company standards; train and manage kitchen team members; assist in the development and standardization of production recipes to ensure consistent quality, to utilize Tyson products; assist in the planning and execution of special events and caterings; ability to lead kitchen staff in the absence of supervisor; other duties as assigned.

REQUIREMENTS:
Education: Requires broad knowledge in a general professional or technical field. Knowledge is normally acquired through four years of college resulting in a Bachelor's degree or equivalent.
Experience: 3+ years’ experience in Culinary Arts and/or Hospitality or related field; knowledge in food and beverage; experience in dealing with high-end, demanding clientele.
Computer Skills: Standard computer skills; to include Excel and SAP.
Communication Skills: Good communication skills: informal presentations skills regarding products or menu items for special catering events; ability to manage relationships between catering department and customers.
Special Skills: Ability to prioritize caterings, setting schedules for both internal and external customers; perform recipe calculations; creation and continuation of a catering menu.
Supervisory: Responsible for supervising a group of personnel who perform somewhat identical and related task and activities.

Please apply online at www.tysonfoodscareers.com
Posted 1/14

Sensory Scientist
Research and Development
Tyson
Springdale, AR

SUMMARY: This position will be responsible for the following: maintaining sensory area and equipment within the sensory lab; executing sensory panels on a daily basis; communicating sensory panel information to Sensory Scientists; assisting in execution of sensory testing of competitive products; maintaining pool of qualified panelists; executing discrimination panelist screening; optimizing sensory panel processes. Other duties include assisting in execution of successful consumer focus groups; executing preparation for other sensory functions (off-site) as needed; making arrangements for ingredients and/or equipment availability at test sites; ensuring appropriate personnel are scheduled to support product tests while using sound sensory practices.

REQUIREMENTS:

Education: Bachelor's degree along with specialized training in Sensory Science and Consumer Testing (such as a certificate or classes toward attaining a Master's degree).
Experience: 2+ years of Sensory Research experience within the food industry with a Bachelor's degree; no experience needed with a Master's degree or PhD.
Computer Skills: Standard computer skills.
Communication Skills: Excellent verbal and written communication skills.
Special Skills: Strong attention to detail; ability to multi task strong interpersonal skills.

Please apply online at www.tysonfoodscareers.com 
Posted 1/14

Senior Food Technologist
Research and Development
Tyson
Springdale, AR

SUMMARY: This position is responsible for the development of new, innovative products, from concept to final production that meet the customer's needs as well as accomplish Tyson's objective of profitable, efficient production. Activities include test kitchen development; small scale pilot plant testing, scale-up production at a USDA inspected research facility and finally, involvement with full scale production at a processing plant. Other duties include compiling ingredient statements and formulas for making labels and obtaining USDA approval, reviewing incoming project requests and prioritizing/assigning to appropriate technicians, and other special projects as needed. This position will also be responsible for product development activities and conducting research with focus on food safety and shelf life technologies, yield improvement and optimization. Product development and research activities will expand across a broad range of raw and fully cooked red meat and poultry products. Position will be responsible for analyzing, interpreting and presenting data for effective communication of product development and/or research findings to internal/external customers. This position works closely with the technical groups, Food Safety Quality Assurance, Operations, Sales & Marketing, as well as major external customers.

REQUIREMENTS:

Education and Experience: Bachelor's degree in Food Science or in an academic field directly related to the job preferred and 5 plus year's R &D experience or Masters/PHD with equivalent combination of education and experience.
Computer Skills: Basic computer skills such as generating letters, spreadsheets, and/or graphics for personal business use. If using a Tyson business computer system, job requires an understanding of the system features and functionality and how to use these features.
Communication Skills: Excellent verbal and written communication skills.

Please apply online at www.tysonfoodscareers.com
Posted 1/14

Technical Sales Representative
Mid-Atlantic

http://www.maxhire.net/cp/?E55F69361D43515B77501B65335C1D2604

SUMMARY: This position is primarily responsible for providing ongoing technical and sales support for existing customers as well as developing new accounts as opportunities arise.

EDUCATION and/or EXPERIENCE: Bachelor of Science degree in a science-related field required; Food Science degree preferred. Prior sales experience and food industry experience helpful. Knowledge of features, benefits and use of products desirable.

For additional information, please contact Susan Canarick, (954)428-3888 or susanc@foodscience.com
Posted 1/14

Implementation Deployment Technologist
Mars
Fort Smith, AR

Purpose of this Role
This position will be the main support for all R&D activities within the site including but not limited to the trials and start-ups of new products, packaging, process and raw materials. This position will work closely with the site operations and quality teams to implement sustainable process improvement initiatives. This position will work closely with engineering resources for all capital projects within their site to ensure that standards are met.

Minimum Qualifications

• Food Science, engineering, chemistry, or equivalent BS degree preferred.
• 3 to 5 years in a Food Manufacturing environment working in Quality, Food Safety, Engineering, or Product/Process Development
• Working knowledge of food processing and packaging technology is highly preferred
• Green Belt Certification preferred.

Job Description
Posted 1/14

Sensory Scientist
Wells Enterprises (make of Blue Bunny Ice Cream)
Le Mars, IA

This position will be responsible for supporting the Sensory Insights Manager in delivering strategic Sensory Insights to Wells through management of Wells Sensory panels and sensory studies, data analysis and panel performance monitoring and report writing. In addition, the Sensory Scientist will work with a Sensory Analyst in practical aspects of sample preparation and test execution.

Qualified applications must have a Bachelor’s degree in Sensory Analysis or Food Science (with Sensory Analysis element). May be a new graduate with practical experience in college or internship of conducting sensory tests, or have 1+ year’s practical experience in food product development/sensory analysis role.

Please apply on-line at http://www.bluebunny.com/careers/Jobs.aspx. If you have questions about the position, please contact Stacey Volk at 712-546-4000 ext. 5779 or slvolk@bluebunny.com

Job Description
Posted 1/14

Serology Technician
OK Foods
Fort Smith, AR

Job Summary: Performs diagnostic tests in lab including ELISA, AGID, and PCR. Assists in research trials. Understands processing of blood from field. Schedules and runs diagnostic tests including ELISA, AGID, and PCR. Makes sure testing is timed to allow birds to be processed. Reports results to production personnel, company vet, state of Arkansas and Oklahoma. Participates in research trials. Other duties may be assigned.

Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience: Bachelor's degree (B. A.) from four-year college or university. Lab skills, lab experience.

PLEASE SUBMIT RESUME TO: employment@okfoods.com or adouglas@okfoods.com

Job Description
Posted 12/13

Summer Internship Program
OK Foods
Fort Smith, AR

Job Summary: During an approximate 7 week Summer Internship Program, interns will learn OK Industries fully integrated operations systems from raw material sourcing through product processing and distribution to our external customers. Interns will be challenged throughout the process to perform on-the-job tasks, complete assignments, demonstrate learning mastery, develop and demonstrate management competencies and gain a working knowledge of the operational excellence required in each facet of the organization.

Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Must have excellent verbal and written communication skills.

Education and/or Experience: High School Diploma and/or GED, current college student working towards Agriculture/Food Science/Poultry Science degree.

PLEASE SUBMIT RESUME TO: employment@okfoods.com or adouglas@okfoods.com

Job Description

Poultry Management Trainee Program
OK Foods
Fort Smith, AR

Job Summary: Trainees will learn OK Industries fully integrated operations systems from raw material sourcing through product processing and distribution to our external customers. Trainees will be challenged throughout the process to perform on-the-job tasks, complete assignments, demonstrate learning mastery, develop and demonstrate management competencies and gain a working knowledge of the operational excellence required in each facet of the organization.

Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

Education and/or Experience: Bachelor's degree (B. A.) from an accredited four-year college or university.

PLEASE SUBMIT RESUME TO: employment@okfoods.com or adouglas@okfoods.com

Job Description