Senior Research Engineer

A Typical Day

Lead development and understanding of current and new processes, technologies, and products: Design, supervise and conduct research experiments at bench, pilot plant and commercial scale to develop new or improved processes to produce new or existing cheese and milk derived food ingredients to support strategic and tactical objectives of the company. Lead opportunities to improve process efficiency and product quality. Design measurement and control systems for the production process based on research experiments and fundamental knowledge of dairy science and engineering principles.  Develop, evaluate and scale up new processing technologies, with consideration of the scientific principles around their operations allowing with determining their cost, applicability, and benefit to supporting Hilmar Strategy. Provide technical support to Sales, Marketing, QA, Business Analyst, and Manufacturing. 

Job Responsibilities

• Operating as a SME partners with other peers in the company to consistently deliver technical excellence.
• Lead the development and scale up of new processes and products.
• Design, supervise and conduct research experiments utilizing analytical instruments as well as bench, pilot plant and commercial scale equipment.
• Continuously develop fundamental knowledge of technology and principles behind cheese and whey processing and use this knowledge to improve Hilmar manufacturing and product capability.
• Develop business understanding of the new product/process to manufacturing through the transfer of technical knowledge and the development of standard operating procedures and training.
• Troubleshoot situations as they arise in the lab and the manufacturing plant(s) as processes and procedures are implemented. 
• Support operations to achieve optimal process efficiency and performance.
• Provide technical support for financial and risk analysis.  
• Collaborates with external technology partners and customers on opportunities to develop new or improved products and processes.
• Maintain records and results on projects and experimental performance. 
• Communicate research findings and knowledge of products internally and externally through seminars, reports, presentations, and training.
• Promote company cultures and achieve common business goals through cooperative alignment with other departments.

What You Will Need

• English skills must be proficient to understand, read, write and speak English.
• Master’s degree and 5 years of related experience, or PhD and 3 years of related experience in Chemical Engineering, Food Science, Food Engineering, Food Processing and Technology, Biological Engineering, Biosystem Engineering, or a related field.
• Knowledge of research principles and ability to perform experiments requiring precise control of process variables and execution of complicated methods. 
• Good knowledge of engineering science and technology as applied to dairy processes and food ingredient manufacturing. 
• Good knowledge of experimental design, methods of data analysis, and basic statistics and ability to apply analytical skills in process troubleshooting and product development.
• Ability to effectively use common lab and pilot plant instruments/equipment and interpret their outcomes.  
• Good organizational skills and ability to work with multiple projects and deadlines.
• Strong communication skills including presentation of scientific materials. 

What Will Put You Ahead

• Master’s degree and 8 years of related experience or PHD and 5 years’ related experience.
• Fundamental and practical knowledge of various dairy processing technologies and their applications.
• Fundamental and practical knowledge of novel food processing technologies.
• Ability to Model and validate simple and complex processes.
• Demonstrated hands-on dairy products and dairy process development experience from its inception to scale-up and commercialization. 
• Possess extensive knowledge and experience within the categories of dairy products, F&B categories, and nutritional/ functional food products.
• Good knowledge of chemistry, specifically in the field of dairy chemistry and protein chemistry and ability to apply the knowledge to process troubleshooting and product development. 

Physical Demands & Work Environment

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee will be required to:
• Stand, walk, use hands to finger, handle or feel and reach with hands and arms, climb or balance, stoop, kneel, crouch or crawl and talk or hear.
• Employees must be physically capable of working in any of the job tasks within their respective area.
• Required to work at heights and in fairly small areas.
• Pushing, pulling, reaching, bending, stooping, squatting, kneeling, handling and grasping, twisting/turning, repetitive bending.
 
Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. While performing the duties of this job, the employee is frequently exposed to the following: 
• Exposure to dust, fumes, smoke, gases, or other irritating substances.
• Exposure to solvents or chemicals.
• Exposure to slippery walking surfaces: water.
• Exposure to marked changes in temperature and humidity depending on time of year.