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Principal Food Scientist

Marshall, Minnesota

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Description

At Schwan’s Company, we are a fast-paced, innovative team, focused on bringing delicious foods to our customers. If you’re passionate about food and creating a successful future, this is the place for you. Based in Minnesota, Schwan’s is a national, multibillion-dollar company that manufactures and markets quality foods through home-delivery, retail-grocery and food-service channels. Its many popular brands includeRed Baron®, Tony's® and Freschetta® pizza, Mrs. Smith's® and Edwards® desserts, Pagoda® Asian-style snacks and Schwan's® home delivery. To learn more about Schwan's, visit www.SchwansCompany.com.


We are looking for a Principal Food Scientist to be part of our Product, Innovation & Development team in Marshall, MN.  This position is responsible for researching and developing new ingredient, formula, and/or processing technologies as well as new applications of existing technologies for commercialization into new or improved dough-based products. 

Duties and Responsibilities:
  • Researches and develops new technologies that support cost saving, quality, and innovation strategies
  • Researches and develops new applications of ingredient or process technologies that can be commercialized to optimize existing products
  • Partners with strategic suppliers to identify and collaborate in the development of new ingredient or process technologies
  • Provides technical knowledge and expertise to resolve complex ingredient, product, and process issues
  • Identifies project scope and develops project work plan and timeline
  • Consults with team members to resolve issues related to projects
  • Communicates and documents work in a timely manner
  • Demonstrates behaviors consistent with company mission, values, code of ethics, policies and other standards of conduct 

Qualifications


Education:  Master Baker or Masters in food science with cereal science or similar emphasis expertise

 

Years of Related Experience: 12 years

 
Knowledge/Skills/Abilities:
  • Advanced knowledge and understanding of dough ingredients and their functionality, chemistry, and processing
  • Strong knowledge in design, execution, and statistical analysis of experiments
  • Strong critical thinking, problem solving, and planning skills
  • Basic knowledge of analytical methods and ability to operate analytical equipment
  • Basic knowledge in thermodynamics, physical chemistry, and process engineering
  • Ability to deal with ambiguity

Job Type: Exempt Business Unit: Schwan's Shared Services, LLC Req #: 19004246

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