DuPont Dairy Scientist – Bio Process Development in Madison, Wisconsin
Dairy Scientist – Bio Process Development (Job Number: 195954W-02)
At DuPont, we believe that the answers to the greatest challenges facing humanity can be found through inclusive innovation.
The world’s population will surpass 9 billion by 2050, bringing unprecedented challenges to humans and the earth. At DuPont, we’re taking on these challenges because we know we can find solutions.
By working together, with more people in more places than ever before, we can find new and better ways to solve global challenges and provide for the food, energy, and protection needs of the world’s growing population.
DuPont Nutrition & Health is a $3.5 billion business and is a global leader in the food industry addressing the world’s challenges in food by offering a wide range of sustainable, bio-based ingredients and advanced microbial diagnostic solutions to provide safer, healthier and more nutritious food. The range of food ingredients and solutions provided through the global network of food scientists and technologist in DuPont help provide enhanced bio-protection, an improved nutritional profile, and better taste and texture with greater cost efficiency and lower environmental impact, meeting the needs of manufacturers of food, beverages and dietary supplements.
Dairy Scientist – Bio Process Development - Madison, Wisconsin
“DuPont scientists and engineers are passionate about collaborating broadly to unlock the potential of technology and to transform science into innovative solutions for some of the world’s greatest challenges.”
We are seeking a Scientist for our BioProcess Development group specializing in the development and performance improvement of starter cultures for the dairy industry. The focus of this research will be the development and scale up of high performance starter cultures for dairy applications, specifically cheese manufacturing. This candidate should have knowledge and experience developing and improving dairy starter culture performance, specifically acidifying activity, and will be familiar with cheese making and the cheese manufacturing industry.
Develop new research techniques/methodologies to improve starter culture performance for dairy applications, specifically cheese making.
Provide technical leadership for developing new products, optimizing current products and scaling up products/processes from laboratory to commercial scale.
Use internal/external scientific literature, collaborations, and emerging trends to identify potential “breakthrough” ideas/technology for improving starter culture performance from lab scale development through commercialization.
Initiate, develop, and execute projects based on needs of key stakeholders (Business, Operations, Innovation, BioProcess and Technology) using Project Management and Six Sigma principles.
Contribute to expanding our international scientific network and knowledge base in the area of dairy starter cultures through publications and presentations.
Write invention disclosures to protect our intellectual property rights.
PhD in the following or related areas: fermentation science/engineering, bioprocess technology/engineering, biochemistry/biochemical engineering, food science (i.e. food fermentations, food microbiology, dairy science).
Strong background in the physiology, genetics, and fermentation of lactic acid bacteria as it applies to dairy applications.
Hands on experience performing lab scale fermentations to improve performance of starter cultures and scaling up in Pilot/Production.
Familiar with cheese industry/cheese making.
Hands on experience developing new methodologies for improving starter culture performance using flow cytometry and other applicable techniques.
Project Management and Six Sigma experience preferred.
Must be eligible for employment in the United States
Primary Location: NA-United States-Wisconsin-Madison
Organization: Nutrition and Health
Education Level: Doctorate Degree (over 19 years)
Employee Status: Regular
Job Type: Experienced
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