Food Science Lab Tech – Fort Collins, CO

at  ADM

DESCRIPTION OF WORK PERFORMED:

• Weigh and batch recipes, making adjustments to formulas based on desired product characteristics.
• Maintain detailed records of all tests, and modifications made during the prototype development phase to ensure the scale-up process is consistent with the successful prototype.
• Prioritize laboratory projects based on importance, deadlines, and supervisor’s instructions.
• Manage inventory of laboratory supplies, reagents, and materials, ensuring that stock levels are maintained, ingredient lot numbers and expirations tracked, and orders are placed when necessary.
• Maintain accurate records/log of analytical requests and data.
• Maintain workplace safety protocols and equipment used in the laboratory.
• Utilize laboratory equipment to analyze properties of products and ingredients.
• Manage quality control programs for testing and storage of ingredients
• Maintain a stock of available customer samples, a digital and physical retention library of previous produced samples.
• Ensure proper function of and perform routine/minor maintenance, calibration, and cleaning of laboratory equipment.
• Interpret subjective and analytical data, including scientific research on ingredients and food processing.
• Effectively communicate results through written technical documentation.
• Prepare and ship samples to external laboratories and clients when needed
• Communicate with Project Scientists and Sales through status updates, emails, and project notes.
• Proactively engage in cross-training and the acquisition of new skills.
• Ideate and research potential innovation opportunities to improve recipes, processing, and explore new product concepts and technologies.

KEY SKILLS & COMPETENCIES:

• Preferably a diploma in Animal Sciences, Food Sciences, or Zoology, or alternatively, an AS, BA, BS, or High School Diploma.
• Basic Mathematical Skills: Comfortable with basic calculations, ratio scaling, fraction proportioning, and percentage calculations. Skilled in graphing techniques and predictive modeling.
• Basic Scientific Skills: Familiar with common scientific terminology and basic concepts in chemistry and biology.
• Basic Food Science Skills: Knowledgeable in basic food science principles, including food chemistry, lipids, carbohydrates, proteins, and the principles of food processing.
• Computer Skills: Proficient in computer usage, internet access, and Microsoft Office Suite (WORD, EXCEL, Email). Ability to create, edit, and manipulate WORD and EXCEL files, and basic presentation development using PowerPoint or similar software.
• Analytical Skills: Comfortable with basic instrument calibration, usage, and reporting skills.
• Problem Solving Skills: Capable of problem/root cause identification, considering alternative solutions, and recommending and selecting a workable solution.
• Organizational Skills: Demonstrates effective task management, prioritization of responsibilities, and maintenance of well-organized information and resources.
• Written Skills: Able to prepare basic business and Email correspondence with appropriate word selection and usage.
• Verbal Communication Skills: Clear verbal communicator to supervisors, managers, team members, and business contacts. Able to express ideas and needs clearly.

Please refer the Job description for details