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Dairy Applications Scientist - Plymouth, MN at Cargill

Posted in Science 30+ days ago.

This job brought to you by eQuest

Type: Full-Time
Location: Plymouth, Minnesota

Job Description:


Position Summary

The Cargill Minneapolis Research and Development Center works to develop innovative and high quality products to partner with Customers and deliver solutions to the Food industry. This Senior Scientist position for Dairy Applications will be a member of our Plymouth based R&D Shared Capabilities team and will report to our Minneapolis Research Center Food Applications Manager.
The position will be focused on innovation and product development within Cargill’s ingredient portfolio, with an emphasis on dairy applications. This person will also support new Dairy product development initiatives within Cargill’s ingredient portfolio. The role will focus on sensory driven innovation to help move ingredients from Concept to commercialization while collaborating with other technical and business teams, including our sensory group. Research efforts will also involve cross-functional interaction with commercial and technical service teams, as well as customers. In addition, this position will require flexibility to assist with other applications team projects and shorter term projects, as needed, using other ingredients across dairy applications categories.

This position will primarily work on the application of Cargill’s Starches Sweetener and Texturizers Business Group (CSST). They will formulate ingredients into dairy products to assist the CSST team with business opportunities. In addition this position will assist other applications teams and business groups as directed in a wide variety of ingredient projects for Cargill’s customers as needed. This position creates significant opportunities for customers and Cargill by developing unique dairy solutions. This involves:

• Support all company health & safety procedures
• Follow Cargill Food Safety and prototype procedures.
• Develop knowledge of new ingredient in dairy applications.
• Innovate and bring new ideas forward to the applications team, prioritize them and execute them effectively
• Work collaboratively across the applications teams, business teams, business units and geographies
• Work with customers and business partners to identify and deliver on proactive project opportunities.
• Identify Opportunity spaces were Cargill can develop and create new markets for their ingredients.
• Align with Food Apps strategy and ingredient group needs and priorities
• Turn concepts into food systems and solutions that provide a distinct advantage for customers and for Cargill.
• Work with marketing and sales to meet customer needs and make technical presentations to customers.
• Design technologically sound dairy products which are easily produced by the customer.
• Ability to manage multiple projects on a deadline basis
• Knowledgeable about dairy pilot plant equipment and thermal processing of products.
• Document all work using productivity and tracking software systems. Protect this information as required by company policy.
• Excellent communication and report writing skills.

Principal Accountabilities

40% Dairy application development and formulation and technical and feasibility

25% Support new product development and innovation across Cargill’s portfolio, including assessing performance in dairy applications and collaborating on customer specific projects.

15% Report writing, data interpretation and experiment planning

10% Travel for technical support of projects and customer visits.

10% Assist other food application teams in product development


Relocation is provided for this position.


• BSc in Food Science or related field
• 3 years (or more) of experience in formulation and ingredient applications.
• Able to apply technical expertise to understand ingredient functionality and its effects on sensory attributes and overall product acceptability
• Able to design, conduct, analyze, and report on projects in dairy categories
• Able to design, apply, analyze, and interpret data
• Able to understand basics and use of sensory data
• Able to communicate and work as a team with various internal business and external customer teams
• Knowledgeable about techniques in sensory science following current trends and developments
• Excellent verbal and written communication skills
• Able and willing to work on product development using novel and/or non GRAS food ingredients
• Good problem solving skills, troubleshooting and analytical thinking ability


• MSc in Food Science or related field
• Experience in ingredient development and functionality in the dairy category
• Experience bringing new dairy products to market
• Proven value creation and delivery of applications projects on time and budget
• Strong customer network