The Associate Scientist-R&D works under the guidance of the R&D Manager on R&D projects, including developing new products and testing methods, process optimization, cost savings, regulation/documentation, etc.

This position operates within FDA, FSMA, and Global Food Safety Initiative (GFSI) requirements defining food safety standards for the safe production of food in the plant and offices, i.e., within the standards of defined risk levels by area.

Duties:

1. Perform lab procedures and testing for product parameters for dairy slurry and powders.

2. Understand and conduct basic experimental design and statistical analysis.

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

4. Be able 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 write project closure reports.

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

7. Be able to assist the Director and Manager of R&D in leading the teamwork.

8. Responsible for backing up QA on performing test samples and backing up R&D on repeat sample preparation, documentation, and lab organizing

Additional:

1. Demonstrate strong knowledge and experience in biotechnology - enzyme hydrolysis, food science, and spray drying technology.

2. Be able to complete enzyme-related projects independently, including formulation and bench sample preparation, adjustment for scale-up, and production troubleshooting.

3. Be able to develop simple testing methods based on literature and be familiar with the whole process of analytical method development based on the available equipment

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

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

6. Understand and have the ability to create nutritional values and product specifications and have basic knowledge of food regulations.

7. Have strong communication skills to work with interdisciplinary departments for various projects;

8. Document and record project details, batch sheets, and testing results; periodically report progress.

9, With oversight of the market and industry trends, new technology in the food and food ingredient industry, and new analytical technology/instrument in food science and related fields.

10. Have the ability to initiate various types of new projects.

We are an equal opportunity employer