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Senior Food Scientist Alternative Protein

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Job ID 156018 Date posted 10/14/2021 Location : Wichita, Kansas | Plymouth, Minnesota

Want to build a stronger, more sustainable future and cultivate your career? Join Cargill's global team of 160,000 employees who are committed to safe, responsible and sustainable ways to nourish the world. This position is in Cargill’s protein and salt business, where we provide wholesome, high-quality food products to a wide range of customers, from foodservice operators and grocery stores to manufacturers and exporters.


Job Purpose and Impact

The Senior Food Scientist Alternative Protein will coordinate, align and innovate by exploring, developing and implementing new and existing products. In this position, you will provide technical expertise to new product development for product line growth and technology/process development for the creation of new capabilities in the meat analog category. This position identifies and implements technical solutions against business goals.

Key Accountabilities

  • Identify product growth and new product opportunities, modifying plans to meet opportunities.
  • Stay current with literature and analytical advancements and works with independently on daily tasks.
  • Provide technical leadership in product and process development and improvement, quality systems, and regulatory oversight.
  • Develops and implements innovation roadmap market plan(s) including market and innovation plans aligned to the business strategy.
  • Work with cross-functional teams (marketing, insights, sales, ops, food safety quality and regulatory).
  • Collaborate with research and commercial brand to develop short and long-term testing programs for experimental and commercial products and hybrids.
  • Partner with sales, business management, and marketing partners to identify customer needs and translate these into new product development opportunities.
  • Independently handle complex issues with minimal supervision, while escalating only the most complex issues to appropriate staff.
  • Other duties as assigned

Qualifications

Minimum Qualifications

  • Bachelor's degree in a related field (Food Science, Animal Science, or Meat Science) or equivalent experience
  • Minimum of four years of related work experience with product development from concept to commercialization in meat and plant base protein or cultivated protein.
  • Experience conducting work in a meat lab, pilot plant, laboratory, and manufacturing environment
  • Able and willing to travel 40%

Preferred Qualifications

  • Master's degree or other post-secondary degree (Food Science, Animal Science, or Meat Science) or equivalent experience
  • Tech-savvy and comfortable with evolving business-critical technology
  • Strategic thinker with ability to build effective plans to support strategic initiatives
  • Prior experience commercializing new product and processes within the categories of meat processing and or alternative meat processing.
  • Experience formulating with functional ingredients
  • Food based extrusion and fermentation experience

Equal Opportunity Employer, including Disability/Vet

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