Job vacancy: Application Technologist plant based food (m/f/d) https://lnkd.in/dZfagF2e
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Manager – Food Technologist for Meat Factory Job Description MAIN PURPOSE OF JOB: Management of technical project activities selection, evaluation and application ensuring effective project management of briefs from resource support to implementation for both reactive and proactive projects. Partner with Sales team to deliver customer projects that drive business growth for the region.SCOPE OF JOB: New Product Development:Responsible for flavour selection, evaluation and application activitiesEnsuring effective selection requirements against country specific regulatory requirementsEnsure selection meets the customer/ project cost in use requirementsKey understanding of ingredients and their interaction within formulationsDetermine the most suitable final formulation validation method for application projects (when required)Testing flavour stability in application as well as management of shelf-life testing (when needed)Management of shelf life program and evaluation sessionsSupport new product introductions/substitutions in factories where necessaryEnsuring that final applications meet an appropriate standard for presentationCompiling change requirements to formulations if required from QC perspectiveApproving shelf life extensions from customersStay abreast to leverage relevance for own market needsProject Management:Attends or leads daily and timeous steering of new projectsEnsure clarity on the new NPD requests Manage resource and project planning for projects requiring application work or complex briefsEnsuring that final applications are of a quality standard and deliver to the brief before presenting to customers Updating project tracker Ensure effective and frequent communication with Sales team on project statusEnsure efficiency in the project management process from concept to implementation and drive continuous improvement opportunities through the Project & Portfolio ManagerManagement of the Kitchen:Implement and monitor health and safety standards for the KitchenManage the kitchen expenses within budgetManage ingredient library data base and availabilityManage kitchen consumables in terms of requirements and availability as well as suppliers for sourcingManage and monitor kitchen equipment planned maintenance scheduling and calibration and ensure this takes placeImplement Standard Operating Procedures (SOP’s) and standards for analytical equipmentImplementation of Standard Operating Procedures for pilot plant equipment (where relevant)Manage interface with ingredient suppliers and keep abreast of new technologies / innovations, arrange technical competence training with these suppliers (when required)Ensures efficient utilization of kitchen and kitchen resourcesProvides input and motivation into the annual CAPEX process and procures equipment when approvedPartnership with Sales to drive business growth:Supports Commercial & Sales teams with day-to-day feedback on technical viability of requests in terms of
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Continuing our look at careers (12 of 14), today it’s becoming a food technologist. It involves a range of disciplines, solving problems & working in different places with a range of people. #FoodEdToday #careers #foodcareers #foodtechnology #foodscience
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𝐃𝐢𝐟𝐟𝐞𝐫𝐞𝐧𝐜𝐞 𝐛𝐞𝐭𝐰𝐞𝐞𝐧 𝐅𝐨𝐨𝐝 𝐄𝐧𝐠𝐢𝐧𝐞𝐞𝐫 𝐚𝐧𝐝 𝐅𝐨𝐨𝐝 𝐓𝐞𝐜𝐡𝐧𝐨𝐥𝐨𝐠𝐢𝐬𝐭 Food technologist and food engineer are related but not exactly the same. Both roles involve applying scientific and engineering principles to ensure the safe production, processing, and distribution of food products. However, there are some differences: 𝐅𝐨𝐨𝐝 𝐓𝐞𝐜𝐡𝐧𝐨𝐥𝐨𝐠𝐢𝐬𝐭: - Focuses on the chemical, physical, and biological aspects of food and its processing - Develops new food products, ingredients, and packaging materials - Improves food quality, safety, and shelf life - Typically has a degree in food science, food technology, or a related field 𝐅𝐨𝐨𝐝 𝐄𝐧𝐠𝐢𝐧𝐞𝐞𝐫: - Focuses on the design, development, and operation of food processing systems and equipment - Applies engineering principles to optimize food processing, preservation, and packaging - Ensures efficient and cost-effective food production, while maintaining quality and safety - Typically has a degree in food engineering, biological engineering, or a related field While there is some overlap, food technologists tend to focus more on the science and chemistry of food, whereas food engineers focus on the engineering and technical aspects of food processing and production #foodengineering #foodtechnology
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A perfect opportunity
فرصه ممتازه في مجال الابحاث والتطوير خبره 0-1 سنه مطلوب اخصائي ابحاث وتطوير في شركه #چهينه للصناعات الغذائيه Bachelor's degree of pharmacy or Food processing. 🔵للتقديم من هنا: https://lnkd.in/dNUQKbV9
Research and Development Specialist At Juhayna Food Industries - vacanciesblog 2023
vacanciesblog.com
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Experienced Food Professional || HACCP Certified || Research Associate || Food Safety || Operations Leadership || Life Time Learner
😯 Have you ever wonder where you can head after choosing #Foodtechnology as a career and how much you can make in #Canada ⛳ ? Here is the data regarding various positions available with their earnings, #Food Product Development: Creating new food products or improving existing ones to meet consumer preferences. Innovating with flavors, textures, and nutritional profiles. #Quality Control and Assurance: Ensuring food safety and quality standards are met through testing and inspections. Implementing quality control procedures to prevent contamination or defects. #Food Safety Management: Designing and overseeing food safety programs to adhere to regulatory guidelines. Conducting audits and inspections to maintain high safety standards. #Research and Innovation: Collaborating with research teams to develop new processing techniques and ingredients. Contributing to scientific advancements in food technology. #Supply Chain Management: Managing the sourcing, processing, and distribution of food products. Ensuring efficiency and minimizing waste in the supply chain. #Position Titles and Salary Ranges (Note: Salary ranges are approximate and can vary based on factors like experience, location, and company size): #Food Technologist (Entry-Level): Salary Range: CAD 40,000 - 60,000 per year #Quality Assurance Specialist: Salary Range: CAD 45,000 - 70,000 per year #Research and Development Technologist: Salary Range: CAD 50,000 - 75,000 per year #Food Safety Coordinator: Salary Range: CAD 50,000 - 80,000 per year #Product Development Scientist: Salary Range: CAD 60,000 - 90,000 per year #Food Processing Manager: Salary Range: CAD 70,000 - 110,000 per year #Director of Quality Assurance: Salary Range: CAD 90,000 - 130,000 per year #Research and Development Manager: Salary Range: CAD 90,000 - 140,000 per year #Food Safety Director: Salary Range: CAD 100,000 - 150,000+ per year #Salary #foodtechnologist #careergrowth #foodbusiness #foodsafety #growth #foodprofessional
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🔬✍️Olasunkanmi Ayoola Favour | Corper | Biochemistry Enthusiast | Writer | Recycling & Health Advocate | Aspiring Quality Control Specialist 🌱🌍 Hello LinkedIn community! I'm Olasunkanmi Ayoola Favour, currently serving as a Corper with a background in biochemistry. Passionate about quality control and food safety, I aspire to leverage my academic foundation and enthusiasm for #sustainable practices to contribute effectively in the food industry. During my service year, I'm eager to gain practical experience and insights that complement my theoretical knowledge. My dedication to writing and #advocacy for #recycling and health underscores my commitment to making a positive impact. I'm actively seeking opportunities to learn and grow in quality assurance and food safety. Let's connect to discuss how my passion and willingness to contribute can align with your team's objectives. Together, we can advance innovation and uphold excellence in product integrity and consumer safety. #Qualitycontrol #Qualityassurance #corper #foodsafety #Nigeria #industry #lagos #writer #linkedIn #beverage #PPA #biochemist
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Hello guys It’s monday again 😊 Lets discuss some safety tips to practice while working in the microbiology laboratory, you don’t wanna go to work feeling ok and return home sick and ill👇 - Always keep your workspace free and clear of unwanted materials that can serve as a source of contamination. - Wash hands before and after working in the laboratory with a disinfectant and sanitize immediately. - Avoid putting your hands in your mouth, on your face, ears while working, save yourself from microbes 😂 - Always put on your laboratory protective personal equipment (PPE) while working in the lab, these entails using your laboratory coats, gloves, safety googles, close toes shoes and hair net. - Always disinfect your work area before and after working, this can be done using an alcoholic solvent or a disinfectant. - Avoid leaving used microbiological cultures open in the laboratory except for environmental monitoring and not yet used. - Disinfect your already used agar before disposing them to avoid environmental contamination. What other safety tips can you think of at the moment?? Let us know in the comment section 👇👇 Wishing you all a productive week ahead, I am Mary Odili and I am a research food technologist 😊 #microbiology #safetytips #foodtechnologist #foodandbeverage
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ENGINEERING, MANAGEMENT, DESIGN, MANUFACTURING, QA/QC, SAFETY, CONSTRUCTION, ADMIN, PROCUREMENT, TEACHING & SALES ENGINEERING.
Responsibilities of fresh engineering graduates in food processing companies: 1. **Process Optimization:** Assisting in optimizing food processing processes to improve efficiency, reduce waste, and enhance product quality. 2. **Quality Control:** Participating in quality control activities to ensure that food products meet specified standards and regulatory requirements. 3. **Production Planning:** Assisting in production planning and scheduling to ensure timely delivery of food products while maximizing resource utilization. 4. **Equipment Maintenance:** Assisting in the maintenance and repair of food processing equipment to minimize downtime and ensure smooth operations. 5. **Sanitation and Hygiene:** Implementing and monitoring sanitation and hygiene practices to maintain a clean and safe working environment and prevent food contamination. 6. **Ingredient Handling:** Participating in the handling and storage of food ingredients, including transportation, storage, and inventory management. 7. **Packaging and Labeling:** Assisting in packaging and labeling processes to ensure compliance with regulatory requirements and customer specifications. 8. **Environmental Compliance:** Implementing measures to minimize environmental impact, such as wastewater treatment, energy conservation, and waste management. 9. **Documentation:** Maintaining accurate records of production processes, quality control tests, equipment maintenance, and environmental compliance efforts. 10. **Continuous Improvement:** Identifying opportunities for process improvement, cost reduction, and quality enhancement through data analysis and feedback. These responsibilities are crucial for ensuring the efficient and effective production of safe and high-quality food products in food processing companies.
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When I explain at home how the job of a bench chemist is like, I have always been saying: "You know, it feels a bit like working in the kitchen” a) You stand and you rush around a lot, often carrying something hot b) You need to be able to precisely follow a recipe c) Weigh the ingredients carefully and add them in a specific order d) Set your mixed ingredients at a specific temperature, let them cook for a while e) Take samples and see if you got the result you wanted, without actually putting anything (EVER!) in your mouth I just discovered that the team at LinkedIn Premium sees it in a similar way: I would be a top applicant for a job as kitchen assistant after a PhD in chemistry! 👨🔬 ->👨🍳 Well, it’s good to always stay humble, but this is really not the transition from academia I had in mind! I would at least have appreciated to be matched with a more creative position, maybe as a chef. After all, I have five years of independent “R&D cooking experience” and I have been using liquid nitrogen almost every day, I am ready for a Michelin restaurant! 😉 Shall PhD chemists like me apply to cooking jobs until the OpEx of chemical industries comes back to a reasonable cost and demand picks up again? 🤔 Or do you believe the data from the LinkedIn Premium “intelligence” is not very accurate, and we can find something more aligned to our expertise? Let me know in the comments 😉
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