Laboratory Technician

Support key company initiatives in the Grains & Bakery and Multi-Texture research area. The candidate 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:

- Perform experiments on the bench top, cooking and baking.
- Document and report observations during processing.
- Conduct product analyses including baking tests, shelf life evaluations, water activity analysis, and organoleptic evaluation.
- Submit samples for analytical analysis, as needed.
- Maintain lab in a clean and orderly manner and monitor inventory of ingredients.
- Enter and organize data, compile and analyze results, and draw conclusions.
- Write lab reports, keep notebooks, communicate 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.