Research Scientist- Dairy Microbiology

Overview

The research scientist will conduct dairy microbiology research in the area of fermented dairy products and starter cultures selection and applications. The scientist needs to be familiar with basics and operations of modern microbiological techniques used to elucidate the complex microbial system in fermented dairy products. The Scientist will conduct research following scientific methods to identify key factors that will lead to improved flavor and texture.

This position reports to the R&D manager.

• Design and execute conventional and molecular microbiology experiments based on project objectives and company goals.
• Conduct research to improve the performance of current starter cultures and develop new cultures by applying fundamental knowledge of lactic acid bacteria and fermentation to improve existing products and develop new products.
• Help the company develop strategies to control undesirable microorganisms.
• Design and perform experiments on the bench-top, in the pilot plant, and in full scale manufacturing.
• Collect samples, schedule testing, and organize data collection across multiple experiments.
• Develop new or adapt existing methodologies.
• Work with suppliers to customize starter cultures and other ingredients for product development.
• Evaluate data for accuracy and precision.
• Use logic and the scientific method to account for sources of variation.
• Have a working knowledge of testing equipment capabilities and software.
• Maintain sensitive testing equipment.
• Know the compositions and attributes of products.
• Know the unit operations and parameters of manufacturing processes.

Typically, work days are 8 hours, Monday through Friday beginning at 7:30 to 8:00am. This schedule may be changed to accommodate project schedules.

• Ph.D. degree in dairy microbiology, food microbiology, or general microbiology or M.S. degree with at least 3 years postgraduation research experience in academia or industry with a focus in food or dairy.

• Knowledge of and experience with dairy/food starter culture and lactic acid bacteria is required.
• Experience with conventional microbiology and fermentation techniques is required.
• Dairy processing knowledge is highly desirable.
• Knowledge and hands on experience in molecular microbiology is a plus.
• Experience with genetics of lactic acid bacteria and/or bacteriophage is a plus.
• Industry experience is desirable.
• Excellent verbal and written communication skills with high attention to detail.
• Strong interpersonal and critical thinking skills.
• Knowledge of statistical analysis.
• Working knowledge of Microsoft Office and Project and JMP or Excel Stat.