Scientist - Clinical Research jobs in Rock Island, IL

POSITION SUMMARY:
This hands-on position is responsible for designing and carrying out characterization experiments and food application testing to understand the functionality and properties of new ingredients. This role requires understanding the chemistry, characterization, and functionality of carbohydrate and other food ingredients such as maltodextrins, starches, flours, and fibers and knowledge of ingredient interactions in food and personal care products.

PRIMARY DUTIES & RESPONSIBILITIES:
• Participate in new product development, from concept to commercialization, interacting with production, sales, marketing, and technical services.
• Design and perform experiments to characterize and understand the functional and chemical properties of starch, carbohydrate, or other biopolymers created during the product development process, including thermal, rheological, moisture, and particle analysis
• Characterize the functional, physical, and chemical properties of prototypes created during product development
• Assist in the preparation of food, beverage, and personal care prototypes for analysis
• Deliver timely and accurate analytical results and technical reports to support research projects, resolve customer complaints, benchmark competitive products, develop new products, improve existing products, and support the various business or commercial teams
• Analyze and interpret data using basic statistical methods to provide conclusions and recommendations for product and method development

EDUCATION:
• Bachelor’s degree in Chemistry, Materials Science, Food Science or a related discipline is required

EXPERIENCE & QUALIFICATIONS:
• 5 or more years of experience working in a lab or test kitchen
• Demonstrated ability to use scientific instruments for measuring ingredient properties
• Knowledge of and hands-on experience with one of the following techniques: Differential Scanning Calorimetry (DSC), rotational rheometry (Rapid Viscoanalyzer (RVA), rheometer), powder rheology, particle size analysis and willingness to learn new techniques
• Knowledge of properties and functionality of starches, maltodextrins, syrup solids, and fiber
• Familiarity with experimental design and statistical analysis

TRAVEL:
• Up to 10% (limited for meetings, etc.)