Food Scientist Jobs

As we continue to proudly invest in future generations of innovators Grain Processing Corporation (GPC), a member of the KENT® Corporation family of companies, is looking for an Applied Science Analyst to join our thriving team! This hands-on position is responsible for designing and carrying out detailed experiments or application testing to understand the functionality and properties of new carbohydrate ingredients.

Ready to join a FOUR-TIME US Best Managed Company award winner? If you understand the chemistry, characterization, and functionality of carbohydrate ingredients such as maltodextrins, starches, and fibers and possess knowledge of ingredient interactions in food and personal care products, we want to hear from you!

PRIMARY DUTIES & RESPONSIBILITIES:

• Design food and personal care application model systems and characterize the functional, physical, and chemical properties of prototypes created during product development
• Analyze and interpret data using basic statistical methods to provide conclusions and recommendations for product development, problem-solving, and continuous product improvement
• Deliver timely and accurate analytical results and technical reports to support research projects, resolve customer complaints, benchmark competitive products, develop new products, improve existing products, and support the various business or commercial teams
• Participate in new product development, from concept to commercialization, interacting with production, sales, marketing, and technical services.
• Design and perform detailed experiments to characterize and understand the functional and chemical properties of starch, carbohydrate, or other biopolymers created during the product development process, including thermal, rheological, and particle analysis

EDUCATION:

• Bachelor’s degree in Food Science, Grain Science, Chemistry, Materials Science or a related discipline is required (Master’s degree or PhD a plus)

EXPERIENCE & QUALIFICATIONS:

• 3 or more years of experience working in a lab or test kitchen
• Demonstrated problem-solving ability using structure-function principles leveraging food science, materials chemistry, rheology, and thermal analysis principles
• Knowledge of properties and functionality of starches, maltodextrins, syrup solids, and fiber
• Knowledge of and hands-on experience with one of the following techniques: Differential Scanning Calorimetry (DSC), rotational rheometry (Rapid Viscoanalyzer (RVA), rheometer), powder rheology, particle size analysis
• Experimental design and statistical analysis competency

TRAVEL:

• Up to 10% (limited for meetings, etc.)

The above statements cover what are generally believed to be the principal and essential functions of this job. Specific circumstances may allow or require some people assigned to the job to perform a somewhat different combination of duties.