Food Scientist - textures/nutritional outcomes

• Education: Bachelor's Degree in Food Science, Food Engineering, or Animal Science; Master's Degree a plus
• Experience: Combined experience in scientific research, product development, and formulation development
• Formulation Experience: Experience in formulation development and usage of formulation software program 
• Manufacturing Process Experience: Extrusion and Retort process experience a plus
• Industry Knowledge: Practical knowledge of AAFCO/FEDIAF regulations
• Technical Proficiency: Proficient in Microsoft Office
• Project Management Skills: Strong project management skills, particularly in maintaining project timelines, coupled with the proven ability to work on complex scientific projects and manage laboratory samples and data
• Analytical Skills: Excellent analytical skills for summarizing test results (e.g., HUT data) and competitor analysis
• Ingredient & Sensory Science Knowledge: Knowledge of food characteristics and the principles of combining ingredients to achieve desired flavors, textures, and nutritional outcomes

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