Our client is a well-known and loved quick-service restaurant chain with over 3,000 restaurants worldwide. They have a new opportunity for a Food Scientist/Product Development & Innovation Manager at their corporate headquarters located in the Southeast.
Scientists have come up with a new way to prepare these animals for consumption, improving on a centuries-old technique. And they say that eating these creatures would both help us battle jellyfish blooms in certain parts of the world, and diversify our food chain.
A newly renovated food science teaching laboratory, made possible by a charitable contribution from Mary A. Kelleher Nelson and R.W. Nelson and Kemin Industries, will be dedicated July 12 at Iowa State University.
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.
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.
Dr. Sankar Devarajan has been appointed assistant professor in nutrition and food science for the University of Arkansas at Pine Bluff Department of Human Sciences. He will teach undergraduate courses in experimental foods, food chain safety, food microbiology, food processing and food policy and law.