Employees in positions allocated to this series use their knowledge of chemistry, health, nutrition, food science, meat science, engineering, microbiology, biotechnology and other sciences to propose, prepare, conduct, direct and analyze experiments. Employees must communicate project/experiment results effectively with all levels and functional areas. The objective is to further knowledge in the basic science and/or development of new and better products, processes and/or ideas. Some scientists engage in basic research) and others in product or applications development. Differences in levels relate principally to greater depth and breadth of knowledge and experience applied to examining more complex experiments and in the degree of independent judgment/action allowed in designing experiments, ensuring data quality and formulating conclusions.
Employees in positions at this level of the series independently evaluate, select and apply standard scientific techniques, processes and criteria. They use judgment in making minor adaptations and modifications. They may supervise/coordinate a staff in some or all phases of a research project. Work is performed under general direction.
Primary Responsibilities:Typical duties of a Sr. Research Investigator include:
1. Design and develop plans, proposals, and/or systems to initiate new products and/or improve manufacturability of existing products
2. May deliver technical papers and presentations to external customers/contacts
3. Provide information, consulting support and advisement to external customers/contacts.
Sr. Research Investigator job duties and accountabilities also include the Research Investigator job duties and accountabilities:
1. Receive instructions on specific assignment objectives.
2. Apply Scientific Method to provide solutions
Participate in the development of work-plans for conducting an experiment or series of experiments
Analyze all technical aspects of projects and recommend methods and techniques to be used and principles to be applied
Troubleshoot issues as they arise
Perform analyses and interpret test results, form conclusions on experiments conducted
Write comprehensive experimental reports
3. Supervise the performance of research; assign and/or coordinate work.
4. Prepare and present technical papers and presentations for internal customers/contacts.
5. Provide guidance to staff to improve research skills and to increase their understanding of techniques and procedures utilized.
6. Remain current with relevant scientific literature.
7. Adhere to all safety and quality requirements; enhance site safety
Bachelors Degree in Biological, Chemical, Food Science or related field Bachelors Degree in Biological, Chemical, Food Science or related field with eight (8) years of closely scientific experience; two (2) years of which as may be gained at the next lower level of this series
Bachelors Degree in Biological, Chemical, Food Science or related field with eight (8) years of scientific experience in related field required
Masters Degree in Biological, Chemical, Food Science or related field with seven (7) years of scientific experience in related field
Masters Degree with Thesis in Biological, Chemical, Food Science or related field with five (6) years of scientific experience in related field
Ph.D. with four (4) years of scientific experience in related field
Knowledge of (1) Theories, principles, methods and procedures of applicable field of science (Expert level); (2) Mathematics and statistics (Basic level); (3) MS Office package (Extensive level)
Ability to (1) Coordinate the activities of others involved in project/research activities; (2) Execute Six Sigma methodology (Green Belt required); (3) Work independently and among cross-functional teams; (4) Design and manage projects; (5) Apply knowledge in a practical industry environment
Skills in (1) Collecting, processing and recording research data accurately; (2) Communicating effectively verbally and in writing (emphasis on documentation of research methods, results and conclusions); (3) Developing creative solutions; (4) Organization and management of multiple projects
Additional Competencies and Experience Desired:
his search is looking for a high performing individual to lead development and process control programs for extruded food protein ingredients. The candidate must have hands-on experience with a range of thermal extrusion equipment, including screw configuration design and impact on performance. They must understand and have ability to recommend pre- and post-extrusion processing equipment (ie. powder and bulk material handling, drying, packaging) and die design. Product development experience is essential. A demonstrated ability for formulation, labeling, and nutritional profile calculations is expected. The candidate should have a scientific approach that is hypothesis driven from basic science principles and considers mass balance of the system. Chemical extrusion experience would be considered, but extrusion of food materials and in particular proteinaceous materials would be desirable.
Solae's operational style requires effective cross-functional teams. The individual should feel as comfortable in the plant as in a pilot plant or laboratory. The individual must have critical communication skills, particularly working in plant and pilot plant team situations. Engineering experiences outside of extrusion processes, such as computer interfaced process control, equipment design, or modeling would be highly valued. The candidate will show ability to work well in teams as a leader or member.