POSITION AVAILABLE - # 14821

JOB TITLE: Sr. Dairy Protein & Ingredients Specialist

JOB DUTIES:

Develop production process using protein and carbohydrate hydrolysis, protein fractionation, liquid processing and spray drying for health/nutrition food market in an FDA 21 CFR 820 and HACCP environment.

Manage product development and improvement projects from concept to product through research and development.

Utilize pilot scale and industrial scale bio-reactors, processing equipments and spray dryers, HPLC, Spectrophotometer and NIR analytical equipment for research and processes.

Scale up bench top trials (1lb) to commercial production (100,000 lbs).

Evaluate and qualify new enzymes, lipids and raw materials.

Select dairy enzymes and utilize whey/casein proteins and carbohydrates (Lactose) to develop health and nutrition products.

Perform whey/casein hydrolysis and change physical properties of milk protein to increase viscosity, gelling attributes and clarity.

Develop, implement and train employees with SOP’s that will produce consistent product to meet customers’ expectations.

Evaluate concept, design, layout, capex planning, ROI, equipment selection and use statistical analysis and Six Sigma on research data and analysis.

Coordinate with all required regulatory agencies.

Apply expertise on production methods, formulations, analytical techniques and federal regulations.

Working with sales unit and clients, make recommendations for improvements as necessary.

MINIMUM REQUIREMENT: Master of Science degree in Food and Nutrition Science or a closely related field plus one year of industrial nutrition experience in dairy or specialty animal feed in an FDA 21 CFR 820 and HACCP environment with:

(1) Pilot scale and industrial scale bio-reactors, processing equipments and spray dryers,

(2) HPLC, Spectrophotometer and NIR analytical equipment,

(3) Scaling up bench-top or pilot run to commercial scale up to 100,000 times,

(4) translating process from lab to plant,

(5) using enzymes in protein, lipid and/or carbohydrate system to obtain desired reaction,

(6) modifying dairy proteins to change physical properties and add nutritional value,

(7) using statistical analysis and Six Sigma to process and analysis food science research.

Please reply to Terri Sherman 920-261-8890
tsherman@tsloan.com