Food Scientist

Job Title: Laboratory Technician, Product Development

Job Location: Atlanta, GA 30313

Pay Rate: $30/HR on W2

Duration: 18 Months (Possibility of extension)

Shift Hours: 8am-4:00pm or 9am-5:00pm

Job Description:

Highly organized individual to support product development on projects related to business resilience and continuity.

Assist in cataloging and submitting ingredients and samples for analysis.

Accurate production of beverages from lab bench scale to pilot lab to pilot plant productions.

Manage shelf-life stability.

Day-to-day activities include receipt and submission of samples for analytical analysis, collecting and organizing regulatory documents for new ingredients, preparation, and evaluation of syrups and beverages, organizing sensory evaluations, restocking, and clean up.

Must be highly organized with attention to detail, good communication skills, pro-active disposition, and be a team player.

Job Profile:

Receive, record, and submit samples for analytical analysis. Prepare beverage samples and conduct stability and analytical tests, along with taste or odor tests according to guidelines.

Conduct experiments (e.g., laboratory or process experiments) to deliver new products, evaluate ingredient, product or packaging safety, efficacy, or claims; or evaluate new ingredients, materials, products, or processes. Manage work requests from various scientists and schedule for maximal efficiency and priority. Communicate openly with scientists regarding the timing and progress of requested work.

Maintain laboratory equipment and instrumentation (e.g., troubleshooting, conducting preventative maintenance, calibrating, and repairing). Record data from analyses or experiments in a computer, logbook, or laboratory notebook. Purchase laboratory supplies to maintain the proper level of inventory. This includes discussing needs with Scientists, screening vendors, placing orders, etc.,

Create written materials (e.g., memos, reports/updates) to provide information on activities, the progress of implementation projects, issues, concerns, or project summaries.

Core Competencies:

The following is a list of the top Core Competencies needed for the job.

Drives Innovative Business Improvements: Develops new insights into solutions that result in organizational improvements; promotes a work environment that fosters creative thinking, innovation, and rational risk-taking.

Balances Immediate and Long-Term Priorities: Seeks to meet critical objectives while considering the impact of those decisions and activities on the ability to achieve long-term goals.

Delivers Results: Focuses on the critical few objectives that add the most value and channels own and others’ energy to consistently deliver results that meet or exceed expectations.

Imports and Exports Good Ideas: Relentlessly seeks, shares, and adopts ideas and best practices in and outside the Company and embraces change introduced by others.

Develops and Inspires Others: Builds and maintains relationships that motivate, guide, and/or reinforce the performance of others toward goal accomplishments. Develops self and others to improve performance in current role and to prepare for future roles; seeks and provides feedback and coaching to enhance performance.

Technical Skills: The following is a list of the top Technical Skills needed for the job. Organization: Highly organized and detail-oriented

Basic Product Development: Knowledge of food science and the product development process. Beverage is a plus.

Beverage Manufacturing: Knowledge of and ability to apply carbonated and non-carbonated beverage processing techniques (e,g. proportioning, carbonating, syrup manufacturing, filling) is a plus.

Building Technical Relationships: Ability to apply technical knowledge and establish credibility with highly technical audiences to build technical relationships that will benefit customers or the Company,

Calibration: Ability to measure instrument variations and apply corrections for ensuring the accuracy and precision of an instrument or measurement tool.

Ingredients: Knowledge of key ingredients used in the production of beverages (e,g. caramel, citric acid, benzoate, juice, phosphoric acid, maltodextrin, flavor)

Laboratory Practices: Knowledge and application of Good Laboratory Practices (e,g. handling of chemicals and glassware, preparation of standards and reagents, proper measuring techniques, data management, housekeeping)

Proprietary Composition Information: Ability to recognize and protect proprietary information as it relates to formulas and ingredients

Preference for Food Science background.:

Minimum requirement is a science degree (e.g. chemical engineering, chemistry, analytical chemistry, biology)