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Food science finds young fans at OMSI exhibit

Food science finds young fans at OMSI exhibit

The Oregon Museum of Science and Industry turned the second floor of the SAGE Center into an experiment lab.

OMSI took over the space at the Boardman museum Saturday for its Celebrate Oregon Agriculture event, a chance to share some of their popular exhibits and further hone the food science exhibits they use in their outreach program.

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This One Food Could Cut Your Skin Cancer Risk in Half

This One Food Could Cut Your Skin Cancer Risk in Half

With all the warnings to wear sunscreen and cover up, worries about skin cancer can cast shadows over even the nicest beach day. Now scientists researching how to prevent skin cancer have good news—at least for all the tomato lovers out there: Eating the red fruit may greatly reduce your risk of developing skin cancer.

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Pacific Foods co-founder talks about beginnings

Pacific Foods co-founder talks about beginnings

Can a company that started as a tofu maker for the counterculture ease the sales struggles of soup giant Campbell?

Broth and soup maker Pacific Foods is being bought by Campbell Soup for $700 million, the latest example of a big packaged food maker acquiring a smaller maker of products that are seen as fresher or more wholesome. Though Campbell introduced some organic soups under its own name in 2015, it says Oregon-based Pacific Foods is more of a leader in that area.

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Job Posting – Senior Food Scientist, Northeast

Our client is a leading snack food manufacturer. They currently have an opportunity for a Senior Food Scientist at their facility in the Northeast.

The candidate will be responsible for leading all aspects of new product development from concept to commercialization. This individual will work closely with several cross-functional groups including manufacturing, sales and marketing.

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New Food Packaging Could Kill E. Coli

New Food Packaging Could Kill E. Coli

You wash your produce as soon as you bring it home from the grocery store—and if you don’t, get in the habit—but a quick cleanse under cool water won’t protect you from everything an apple or zucchini squash encounters from farm to table. And that’s why scientists from the Agricultural Research Service are working to develop a new packaging—that will contain chlorine dioxide—to make our produce even safer.

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