Lab Technician

The Contractor will have the opportunity to be exposed to various ingredient research activities in a corporate environment such as original research, trouble-shooting, using scientific principles and can gain in-depth knowledge in specific areas of food science, especially bakery and grains.

RESPONSIBILITIES INCLUDE:

- Performing experiments on the bench top press, cooking, baking, etc.
- Documenting and reporting observations during processing
- Conducting product analyses including baking tests, shelf-life evaluations, water activity analysis, and organoleptic evaluation
- Submitting samples for analytical analysis, as needed
- Maintaining lab in a clean and orderly manner and monitoring inventory of ingredients
- Entering and organizing data, compilation and analysis of results, drawing conclusions
- Writing lab reports, keeping notebooks, communication of results to project team

SKILLS:

QUALIFICATIONS:

- Bachelor's degree in food science or related field
- Must have Previous food science related experience
- Superb attention to detail
- Ability to learn new skills and procedures quickly
- Ability to run multiple projects concurrently
- Excellent time management and organization skills
- Ability to work independently
- Highly motivated, determined, enthusiastic, flexible, and good problem-solver