OverviewCargill Food Scientist Full Time in London, ON
Branch London ON CA
A minimum of 2 years in food/meat science, culinary arts or food processing. Working at Cargill is an opportunity to thrive—a place to develop your career to…
Working at Cargill is an opportunity to thrive—a place to develop your career to the fullest while engaging in meaningful work that makes a positive impact around the globe. You will be proud to work for a company with a strong history of
ethics and a purpose of nourishing people. We offer a diverse, supportive environment where you will grow personally and professionally as you learn from some of the most talented people in your field. With nearly 150 years of experience
Cargill provides food, agriculture, financial and industrial products and services to the world. We have 143,000 employees
in 67 countries who are committed to feeding the world in a responsible way, reducing environmental impact and improving the communities where we live and work. Learn more at www.cargill.com
Cargill is a large and reputable food company with operations around the world. Cargill Value Added Meats – Foodservice operates a chicken processing plant in London, Ontario and a hatchery in Jarvis, Ontario. The processing plant employs approximately 900 employees and processes 85,000 chickens each day. The hatchery has approximately 70 employees and, on average, produces 150,000 chicks per day. Cargill Value Added Meats – Foodservice operates ground beef processing facilities in Brampton, Ontario and Spruce Grove, Alberta employing approximately 150 employees.
As a Food Scientist you will lead the execution of projects that support the business unit strategy. Cross functional collaboration is essential, l working with operations, supply chain, FSQR and the customer – McDonald’s. You will focus on:
Product development, either ensuring a product match or new product meets customer expectations
Least cost formulation ensuring the product has the same eating attributes regardless of formulation
Work with support functions on research in food safety initiatives, determining shelf life, investigating complaints, and high performance innovation
Identify potential products that will distinguish Cargill from its competitors and defended by intellectual property.
Product development (customer and supplier collaboration, implementation of new products, specification development).
Least cost formulation or validation of formulation changes for existing items (identify and prioritize formulation opportunities with plant scale validation).
Research (work with support teams to investigate food safety initiatives, shelf life, cook out validation, customer complaints, high performance innovation, sensory analysis).
Identify collaboration opportunities across Cargill businesses and with McDonalds
Build, maintain and defend IP portfolio.
Ability to travel 30-50%, Ability to work in a cold environment at times, Ability to work flexible hours (number of hours, shifts etc).
A minimum of 2 years in food/meat science, culinary arts or food processing
Ability to effectively communicate to a wide range of subject matter expertise.
Highly motivated individual with a strong background in scientific procedure and
project management skills are required.
Data analysis, experimental design, and technical writing and effective vocal communication skills are also require
Bachelor’s degree in Foodscience
Experience in the meat industry
Previous experience in retail and/or food service, operations, and/or management is highly preferred
Cargill is an equal opportunity employer.
Research and Development
Employment Type: Full Time
Location: London, ON, CA
Posted on: 2015-05-24