Griffith Foods
Job title:
Senior Principal Scientist, Cereal
Company
Griffith Foods
Job description
Position Summary:Reporting to the North America Innovation Senior Manager; the Senior Principal Scientist, Cereal focuses on design and execution of moderate to complex commercial projects and scientific experiments, utilizing food science principles, technical transfer, employing literature review, planning, equipment/process setup, collection, and analysis of data.Essential Duties & Responsibilities:Expands and strengthens our scientific knowledge base by developing, maintaining and preserving the patents, trade secrets and relevant processing intellectual property.
Strengthens cross-functional alignment with R&D, plant and project engineering, operations, customers, and our ecosystem at large.
Effectively utilizes project management tools to meet project objectives, efficiently use resources, control timelines, and maintain budget.
Applies sound scientific principals in evaluating processes and/or materials.
Develops and implements new and novel material analysis procedures to characterize functionality and designs associated processing conditions to achieve desired product characteristics.
Represents Griffith Foods with external researchers, partners & vendors by aligning with these parties to conduct Griffith Foods innovation and Product Leadership strategies.
Coordinates with commodity organizations and leads analysis of seasonal flour variations to provide recommendations to specifications based on flour crop quality.
Maintains good laboratory records, analyses, and interprets data, prepares technical and food engineering scientific reports; participates in preparation of documentation required for patent generation and project reviews.
Acquires, maintains, and enhances technical skills, food engineering and scientific knowledge pertaining to the larger food manufacturing industry through; technical channels, supplier contacts, trade shows, courses, seminars, conventions, and/or pilot or commercial process experimentation.
Maintains professional memberships/liaisons pertaining to food science, food manufacturing and the technical community.
Leads scientific aspects of key commodity (flour) monitoring, investigation and experimentation for North American region.
Drives Food Science and Processing expertise by providing insight, education and opportunities for knowledge sharing to Griffith Foods global teams.
Demonstrate Griffith Foods as the development partner of choice to the global food industry by publishing papers in high-rank peer-reviewed journals.
Flexible/extended hours may be required to meet project objectives, timelines or testing/evaluation situations.
Participates in special projects, other duties or tasks that may be assigned as required.
Operate specialized equipment and instrumentation and/or learn new processes.
Evaluate competitive technologies/products through Value Added Coating lens.
Evaluate equipment/materials and formulate products and food applications.
Coordinate production trials to evaluate new processes or manufacturing procedures and guide operations & QS personnel in product testing and process implementation.
Participates in the preparation of EA capital expenditure reports and contributes to the development of yearly budget requirements.
Participate in creativity/lateral thinking sessions.
Participate in cross-functional teams.
Assist in product presentations internal and external.
Conduct field tests/evaluations; commercial or pilot.
Work with Sensory team on panels.
Travel as required.
Host visitors.
Package and ship samples to clients/suppliers as required.Qualifications:Master of Science in Food Science, Food Technology, Food Chemistry, or related technical degree; preferably PhD.
8+ years’ experience in Research & Development within the food industry.
Intermediate to advanced knowledge of Food Science as it pertains to cereal ingredients, ingredient functionality, formulation, agronomics and human nutrition.
Effective assessment and diagnosis of bakery issues.
Intermediate to advanced knowledge of analytical methods and interpretation of results.
Intermediate to advanced grasp of human nutrition concepts and is capable of these principles to food product design.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
In-depth understanding of scientific/experimental processes and good scientific practices.
Exposure to commercialization of a range of food product formats and processes is highly desired.
Knowledge and experience working with suppliers.
Proficiency in MS Office tools including MS Excel and MS Word.
Expected salary
Location
Toronto, ON
Job date
Wed, 22 Jan 2025 07:58:09 GMT
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