Fenton, Missouri, IFPC Food Technologist Job Description
This is an entry-level position. Under the direction of a Director and in collaboration with Scientists, Sales, Quality and Production, this role supports both Product Development and Process Development. It is done by performing technical and administrative tasks, with skills and competency to handle scientific lab duties as well as documentation, correspondence, and record keeping in the Research and Development department. Providing technical advice and documentation to IFPC customers is also entailed.
Works closely with all R&D personnel as well as working with cross functional teams for smooth development of products
Operate Microthermics unit
Produce documents to support other departments like Sales, Quality and Manufacturing
Keep records of research and write reports
File and organize lab documents
Check and test raw ingredients and finished products for stability (shelf life and process stability)
Provide technical service for production of the formulated blends
Responsible for making samples for customers and ensures that the samples represent our products
Create documents that describe samples clearly to the end customer
Organize and set up sensory evaluations to make sure samples meet specific characteristics.
Attend internal new product start-ups and oversee issues with troubleshooting at the production plant in Hazelwood.
Organize, plan, and prioritize their own work when multiple projects are given
Assist in maintaining and stacking ingredient supplies for Research and Development purposes (estimate sizes and quantities of materials needed for the lab and order supplies or ingredients)
Calibrate, maintain and clean lab equipment, work area, inventory areas, dishes, and tools
Standing for long periods of time during sample preparation
Working in cold or hot environments and equipment
Perform microbiological and allergen swabs
Adhere to the FSMA schedule and practices
Perform FSMA tasks
REQUIRED TRAINING & EDUCATION
Varies depending on what courses are offered and what is the best fit for IFPC’s needs or future needs.
Continued FSMA training
KNOWLEDGE AND SKILL LEVEL
Bachelor’s Degree in Food Science preferred
Proficient knowledge in good lab practices
Strong attention to detail
Strong record keeping skills
Excellent communication skills both verbal and written
Word, Excel, PowerPoint, Outlook, and enough computer proficiency to operate ERP system
Experience working in a laboratory, preferably a food, pharmaceuticals or research lab
Capable of using machines and lab analytical equipment
Exhibit team player qualities of cooperation and coordination: professional interaction in all business contacts all day, every day.
Present for work when scheduled is a mandatory function.
Compliance with all company safety rules, procedures, and guidelines is essential...