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Cargill provides food, agriculture, financial and industrial products and services to the world. Together with farmers, customers, governments and communities, we help people thrive by applying our insights and over 150 years of experience. We have 155,000 employees in 70 countries who are committed to feeding the world in a responsible way, reducing environmental impact and improving the communities where we live and work.
Position Purpose :
The Associate Scientist Sensory Position is part of the Cargill R&D team in North America. Innovation in finished products utilizing Cargill’s Food Ingredients and Protein business product portfolios requires in depth sensory expertise. This position will provide technical sensory support to a growing set of customer projects in Sensory Applications. The position reports to the R&D Sensory leader for North America and is part of the R&D Shared Capabilities team. This is a key technical position providing sensory evaluation expertise by working closely with R&D, Consumer insights, and Marketing teams in the protein businesses. Basic understanding of sensory methodologies such as consumer guidance (acceptance testing), difference testing, and focus groups along with statistical sensory data analysis will be required for this position. The individual will have a chance to work independently as well as together with other sensory team members to support sensory projects. The dynamics of working with the sensory team for a variety of sensory projects would be a great opportunity for the successful candidate to develop technical and leadership skills in a fast emerging, highly dynamic and technical business environment.
Principal Accountabilities :
90% Sensory Team Support and Sensory Panel Execution : * Assist sensory team for various sensory projects including consumer guidance, difference panels, and focus groups using Cargill employees. * Apply sound, scientific practices and techniques to ensure all sensory projects are executed professionally and as per industry standards. * Manage sample preparation (cooking and portioning) using various cooking equipment including deli slicer, grills, ovens, stove, fryer using instructions provided. * Manage serving samples during panels. * Maintain general cleaning of the Sensory Center and storage areas. For example, clean up panel booth area, sample serving/preparation areas, kitchens and dishes. * Restock booths, conference rooms, and take weekly inventory of supplies. Order and/or purchase samples and supplies for sensory panels. * Manage routine food safety maintenance and calibrate thermometers. Check temperatures of coolers and freezers twice a day. * Maintain sensory sample unload, unpack, and labeling for storage. * Work closely with sensory and cross-functional teams as necessary to understand, execute and meet project objectives. * Use sensory data collection software EyeQuestion to design sensory panels, develop and maintain sensory ballots. * Compliance with Cargill Food Safety, EH&S, and PPE policies. Maintain food and chemical storage in accordance with food safety guidelines * Ability to manage multiple tasks on a deadline basis. * Must be able to work effectively with a team as well as independently and possess excellent interpersonal, verbal and written communication skills. * Document all work using electronic lab notebooks and tracking software systems. Protect and ensure all patentable advances in technology as required by company policy. * Able and willing to work on product development using novel and/or non GRAS ingredients. 10% Innovation, Project Improvement and Other Sensory Support : * Identify innovative new approaches related to sensory science, sensory methodologies, statistical analysis, product and ingredient development. * Assist in improving effectiveness of the sensory program and project management. * Assist the sensory team in managing sensory projects and advance current sensory testing capabilities. * Assist in creating IP to help Cargill capture value from innovation. * Participate on global Cargill Sensory Enabling Sciences team network.
* Bachelor's degree in Food Science or related field (e.g. Biology, Chemistry, Engineering, Nutrition etc.) * 2 years’ technical experience in the food and beverage industry * Basic food ingredient and processing knowledge * Takes initiative in technical problem solving * Proficient in Microsoft Office – Excel, Word, PowerPoint * Ability to communicate technical details to wide array of people and project teams * Excellent organizational, interpersonal and conflict resolution skills * Excellent verbal, communication, prioritization, report writing and presentation skills * Ability to work independently as well as with teams * Ability to work in a lab environment and maintain good food manufacturing practice * Ability to lift weights up to 50 lbs. and perform other necessary physical requirements of job * Ability to drive on city streets to pick up samples from Innovation Center and supplies for sensory panels * Ability to travel up to 10% of the time * Ability handle meat products.
* Bachelor's degree in Food Science or related field with an emphasis in sensory analysis * 3 years of experience working in the sensory field with finished products or food ingredients * Ability to understand and interpret qualitative and quantitative sensory data and statistical analysis * Basic understanding of statistical analysis applied to sensory data * Experience in designing and executing sensory panels * Experience in recruiting consumer panel * Experience in using sensory data collection software (EyeQuestion, Compusense or SIMS) * Project management experience Equal Opportunity Employer, including Disability/Vet.
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