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Scientist, Research & Development - Grain Science

Location
Orrville, Ohio
Job Type
Permanent
Posted
1 Aug 2022
TITLE

Scientist, Research & Development - Grain Science

LOCATION

Orrville, Ohio

REPORTS TO

Senior Manager, Research & Development - Consumer Foods

POSITION SUMMARY

The primary responsibilities of the Consumer Foods R&D Scientist, Grain Science role will be to leverage technical expertise and critical thinking skills to execute applied scientific projects associated with grains, flours and baking ingredients in support of our frozen handheld product category.

KEY RESPONSIBILITIES

The primary responsibilities of the role are to leverage technical expertise and critical thinking skills to execute applied scientific projects associated with grains, flours and baking ingredients in support of our frozen handheld product category. More specifically:

Develop grain science expertise to strengthen our technical knowledge in support of our formulation, processing and cross functional teams.

Execute proof of concept projects to deepen our knowledge of grains and flours as well as their interactions with processing aids and other ingredients (Dough conditioner systems, yeasts and emulsifiers).

Investigate technical projects to resolve formulation and processing challenges to improve bread quality and processing consistency.

Leverage analytical science team to identify tools and testing methodologies and to convert data into actionable solutions.

Participate in quarterly technology sharing reviews to peer groups as well as periodically with leadership and operations team.
The ideal candidate will assume an advisory role to operations, technical services and supply chain organizations.
Engage industry groups to represent JMS interests.
Participate in the department Communities of Practice (COP).
Maintain professional relationships with brand and innovation teams to connect market insights with technology development.
Embrace and actively participate in company s inclusion, Diversity and Equity (ID&E) corporate initiative.
Coach and mentor early-career food technologists and process engineers as part of our Basic Belief and Commitment to Each Other philosophy.
Attend technical conferences and seminars as required and share out learning to peer group.
Co-lead one of our HS&E Quality Key Elements.

SELECTION CRITERIA

Education

Masters of Science (MS) in Grain Science or Food Science. Ph-D in Grain Science a plus.
10+ years of applied experience working in Research and Development in bakery formulation, process development or grain milling.

Experience

Subject matter expert (SME) in grains, flours and baking ingredients.
Expert chemical knowledge in grains and flours (primarily wheat) as well as their interactions with processing aids and other ingredients (Dough conditioner systems, yeasts, emulsifiers)
Experience/mastery of bread formulation and process development from benchtop to scale up to commercialization.
Strong analytical scientific knowledge as it relates to bread physical attributes (Risograph, falling number, NIR, farinograph, SRC, Mixolab), proficiency in bread bake-test methodologies.
Experienced with Design of Experiments and Statistical analysis. Proficient use of JMP statistical software.
Strong food science knowledge, (ingredient and processing impact on finished goods (flour interaction with enzymes, emulsifiers, dough conditioners)

Other

Candidates must have the ability to communicate difficult technical concepts, and collaborate across functional teams to achieve shared goals and objectives.
Solid trouble shooting proven abilities.
Excellent communications skills (written, oral, group presentations).
Maintaining excellent project notes according to our record retention protocol (ELN).

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Details

  • Job Reference: 673983503-2
  • Date Posted: 1 August 2022
  • Recruiter: The J. M. Smucker Company
  • Location: Orrville, Ohio
  • Salary: On Application
  • Sector: Science & Technology
  • Job Type: Permanent