Senior Scientist Vitamin E
Cargill?s texturizing solutions business specializes in the production of texturizing ingredients that link the core food-building blocks (proteins, lipids, carbohydrates and water) into finished foods and beverages. Our nature-derived ingredients portfolio is comprised of extracts from major crops (starches, soy proteins and lecithins), seaweeds (carrageenans and alginates), fruits (pectins and locust bean gum) and sugar fermentation (xanthan gum). These specialized ingredients are also applied to offerings in the personal care, pharmaceutical and industrial categories.?Through our expertise in origination, global supply chains, research and formulation, we help our customers achieve consistent product quality at an affordable price.Our texturizing business is operational in all continents with 31 sales offices and 20 manufacturing plants:Native and modified food starches and spray-dried specialty starches/ maltodextrins are produced in plants located in Germany, Italy, the Netherlands, France, Spain and the United States.?Soy proteins are produced in plants located in the United States.Hydrocolloids are produced in plants located in France, Germany, Morocco and the Philippines. Functional Systems are produced in plants located in China, France, and the United States.?Lecithins are produced in plants in Germany, the Netherlands and in the United States.Position PurposeThe Senior Scientist position creates value for Cargill Texturizing Solutions (CTS) by developing and leveraging chemistry and functionality expertise in the field of functional lipids. ?Accountabilities include identifying and executing innovation projects, providing expertise to customers and customer-facing groups, and supporting Operations. ?The Senior Scientist is a thought leader, helping to shape and lead projects, as well as a key contributor on experimental efforts.Principal Accountabilities?30% Technology Leadership:Play a key role in shaping and advancing a pipeline of innovation projects. ?Projects span the range from product and process development for novel food ingredients to process optimization for existing manufacturing assets.Provide thought leadership by leveraging deep lipid chemistry knowledge?Serve as Technical Lead for key projects in the portfolio.Research intellectual property landscapes and develop patent positions in partnership with an IP lawyer.50% Technology Execution:Design, execute and interpret experiments at laboratory, pilot and plant scaleParticipate in all phases of product/process development, including discovery, laboratory development, characterization and scale-up10% Commercial Partnership:Develop deep subject matter expertise in functional lipids to support Sales and Technical Service in:solving customers? problemseducating customers about our productsnon-standard competitor matching for sales bids?10% ?Business Sustainment:Adhere to best practices in Environmental Health & Safety (EH&S) and Food Safety.Closely align with Operations to support complex troubleshooting efforts.Support knowledge management efforts for starch technology. ?This position is posted internally as well as externally.Equal Opportunity Employer, including Disability/Vet.Skills:
RequiredMasters in Chemisty, Food Science or a related technical discipline that includes experimental skills6+ years of experience in product and process developmentKnowledge of analytical techniques and instrumentation used to study/characterize lipidsDemonstrated understanding of chemical processes at the molecular levelDemonstrated knowledge of lipid chemistryDemonstrated project management skills.Excellent oral and written communication skillsDemonstrated ability to deliver results against challenging schedulesThe position requires approximately 10-20% travel within the US, with possible international travel 1 time per year.The position requires participation in laboratory, pilot plant, and production activities. ?On limited occasions, support for production trials may require work on weekends, shifts or odd hours.PreferredPhD is preferred in the area of Organic Chemistry, Polymer Chemistry, Food Technology or similar technical discipline3+ years of experience in the technical field of Mixed Tocopherols, Vitamin E, Phytosterols, Fatty Acids or lipid ingredients (can be years of experience gained through academic research or in a work setting)Experience working in a food production environment.Familiarity with intellectual property (patent reviews and patent drafting)Demonstrated experience influencing others outside of direct reporting linesExperience giving technical presentations to customers, industry trade shows and conferences.