Job Description

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Key Responsibilities:

• Lead scale up and downstream processing of harvesting seafood meats and liquid byproducts.

• Identify appropriate operating equipment and processing lines for downstream process.

• Work with team to set up scale-up process by applying key knowledge in ingredient functionalities, formulas, and process of meats and by-products.

• Contribute to the setup of downstream process for pilot plant/manufacturing plant.

• Identify outside vendors and resources where appropriate and oversee external projects required to accomplish project goals.

• Establish and enforce quality protocols to ensure food safety throughout the operation for downstream processing and scale-up.

• Maintain all HACCP records to comply with state, local, and NSF codes.

• Enforce Good Manufacturing Practices (GMP) and provide required safety and GMP training in downstream processing.

• Contribute to regulatory submissions and inspections as appropriate as a subject matter expert representing downstream process.

• Rigorous documentation of experimental procedures and data.

• Setup SOPs for processes to ensure proper steps are adhered to and standardized.

• Work closely with bioprocess team to ensure smooth hand over of harvest where appropriate.

• Communicate results and data in a timely and effective manner.

• Provide guidance and supervise junior food technologists or interns.

• Manage food lab, equipment and ordering of consumables and reagents.

Traits:

• Strongly motivated and believes in mission to bring crustacean meat to market.

• Ability to think out of the box.

• A passion to create new products that meet consumers' needs.

• Works well independently and in a team.

• Self-starter, results oriented, and able to multi-task.

• Must be forward-thinking and be able to lead and contribute to scientific/technical discussions.

• Strong decision making and problem-solving skills.

• Able to independently learn, understand and execute novel/advanced techniques.

• Strong time-management and organizational skills.

• Have great attention to detail and ability to keep detailed written records in a lab notebook or batch record.

• Have strong communication skills including verbal, written, and scientific data presentation to a variety of audiences.

• Interest to lead an expanding team.

• Able to work collaboratively within and outside of the group.

Compensation:

The position is full-time and the candidate will be compensated similar to industry standards.

Requirements

Required background:

• Masters/Ph.D. in Biotechnology/Biological Sciences/Food Technology/Food Process Engineering (dual degree preferred)

• Minimum 3-5 years of experience in the food industry involved in food processing and manufacturing.

• Preferred experience:

• Experience in the seafood/meat processing sector is preferred.

• Experience in beer/yoghurt/soy sauce manufacturing will be an advantage.

• Experience in HACCP, FSSC 22000, and GMP practices followed in food manufacturing.