Food Ingredient Research Associate

Aegis is seeking a contractor to join our client’s organization. This role is a 6 month contract to hire position. (Aegis does provide benefits for contractors). This role is an onsite position located in Chicago, IL (60609).

The ideal candidate has the following experience:

• Bachelor’s degree food science, biology, chemistry, or related field.
• 1-2+ years’ work experience in a related field
• Ingredient or food product development experience within a manufacturing company would be the ideal background – think dairy, starch, gelation. This is not hard and fast but, would be ideal.
• Experience following laboratory SOP’s using various computer systems (erp system).
• Proficient in record-keeping and comfortable using spreadsheets or digital data entry tools.
• Knowledge of viscosity, dispersibility, tribology, solubility, emulsification, foaming, and gelation properties of food ingredients. (various key words to look for, for food science as it related to testing the protein within other ingredients.)
• Strong understanding of laboratory techniques, equipment operation and data analysis.
• Experience working with food ingredients and techniques for assessing ingredient and application – think of how ingredients work within other products. (focus on dairy, modified startch, gelation, gum – all food that need help from a stable solution to exist) – think in liquid form!
• Understanding and experience in product development.
• Experience working with protein ingredients, including but not limited to viscosity, dispersibility, tribology, solubility, emulsification, foaming, and gelation properties.
• Excellent analytical and problem-solving skills, with the ability to interpret and communicate test results effectively
• Microsoft teams, zoom, and outlook experience.
• Able to lift 50 lbs.
• Able to communicate well with high level individuals (Scientist)
• Passion and drive for their work, willing to go above and beyond attitude.