Our client is one of the largest dairy manufacturers in the country. They are committed to sustainability and animal care. Every brand they handle gets only safe, quality products that are manufactured ethically and sustainably. They have a new opportunity for an Engineering Manager at their location outside of Springfield, MO.
The Engineering Manager is responsible for the oversight of the maintenance functions, engineering, and site facilities. This position is a leadership role; and as such is expected to inspire employees to greater levels of professionalism, quality, productivity and engagement in the Team. The Engineering Manager works closely with Plant Management, Plant Employees, and serves as a liaison with the enterprise wide functional departments such as Quality Assurance and Compliance, Human Resources, Accounting, Engineering, Purchasing, Research and Development, and Risk Management.
Our client is a global leader in premium natural food colorings. Their customers are the largest and most selective producers of various food products. They are currently seeking a Sales Manager for their location in the Southeast, or can be regionally based.
The Farmory in downtown Green Bay is a “farm with a social mission,” in the words of Program Director, Alex Smith. The historic armory turned “farmory” is being used to demonstrate to the community how the centuries old practice of farming can address the growing problem of food security in many of today’s urban areas.
It’s human nature, it seems, to resist change and fear the unknown. So it is no surprise that genetic engineering of food and feed crops resulted in their resounding condemnation as “Frankenfoods” by many consumers, who seem as terrified of eating an apple with an added anti-browning gene or a pink pineapple genetically enriched with the antioxidant lycopene as I am of self-driving cars.
From winning a brownie competition at the Pennsylvania Farm Show during his eighth grade year to securing first place in the nation for developing a new product with a team of Penn State food scientists, Michael Zaffuto is diving headfirst into the field of food science.
Zaffuto, a food science major, attributes his many accomplishments to Penn State’s College of Agricultural Sciences, his family and his hometown of Sykesville, Pennsylvania, a close-knit community with plenty of corn and wheat fields.