About Us: WHEN IT RAINS, IT POURS . For generations, this slogan and the little girl who made it famous have made Morton Salt a familiar sight in many American homes. Since 1848, we've been America's leading producer of salt for grocery, water softening, ice control, agricultural and industrial uses. If you thought the Morton story began and ended with a little girl and an umbrella, we've got a lot to show you. Morton products aren't just for cooking! In 1999, Morton was acquired by Philadelphia-based Rohm and Haas Company, Inc. and operates as a division of that company today employing over 3000 people in production facilities, warehouses and offices throughout the United States, Canada (under the brand name Windsor Salt) and the Island of Inagua in the Bahamas.
Job Description:
This exciting opportunity requires comprehensive knowledge of food ingredients, food processing and nutrition.
Description:
To develop and/or assist with development of new or improved products for the food industry. A key assignment will be conducting research and laboratory bench scale testing of proposed formulations in the area of consumer, food service and industrial food processing applications. Projects will require product development from concept to bench scale testing to production, including providing the technical data to support introduction and sustenance for such products as needed. In addition, the position will provide technical information related to functional properties of salt, potassium chloride, various food seasonings. Will also work on problems or issues related to existing food products, as required.
To attain goals it may be necessary to utilize establsihed procedures or development of new test procedures when required. Knowledge of ingredient functionality, food composition, food processing applications and sensory evaluation is requisite. Completion of projects will require shelf-life testing, vendor selection, cost analysis, regulatory considerations, nutritional lableling recommendations, preparing products to market. Excellent written and oral communication skills are required. Research will also involve conducting patent and literature searches. Candidates would have experience in food preparation and food product applications.
Minimum Bachelors degree in Food Science or equivalent experience.
Experience in sodium reduction for various food applications is desired.
Background in food processing applications.
Product development experience.
*hj Rohm and Haas is an Equal Opportunity Employer and values diversity worldwide. |
