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饮料研发工程师 嘉美食品包装(滁州)集团 滁州 3-4.5千/月 07-16

学历要求:本科|工作经验:无工作|公司性质:合资|公司规模:5000-10000人

1、负责产品的风味口感调配;2、高效执行上级安排的研发任务;3、对于市场产品及产品的风味口感变化趋势有一定的调研能力。岗位要求:1、本科以上学历,应届毕业生或2年以上工作经验优先;2、食品、生物、发酵工程等专业毕业;3、良好的沟通表达能力,有一定的亲和力。

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R&D Scientist 嘉吉动物蛋白(安徽)有限公司 滁州 06-23

学历要求:本科|工作经验:3-4年|公司性质:外资(欧美)|公司规模:1000-5000人

Position Purpose & Summary职位设置目的&概要能根据客户需求,为其提供相应的产品及生产工艺;According to clients’ requests, develop products and the relevant process.在实际过程中为客户提供解决方案,确保产品可以顺利上市。Provide food solution to clients in the actual process and make sure new product launch.Principal Accountabilities主要职责1.60% Support New product development in lab both chuzhou and shanghai? 负责根据研发部门年度目标,落实新产品开发及配方调整。  Consolidate new product development to achieve annual RD business objective? 负责根据新产品立项方案,包括新原料、新技术、新工艺的开发。  Responsible for developing new material, new technology and new process based on project schemes? 负责跟踪国内外相关领域的科技发展动态,搜集和调研国内外产品技术信息,实施技术引进和技术创新。  Responsible for tracking the development of science and technology in related fields, collecting and researching domestic and foreign product technical information, implementing technology introduction and technological innovation2.40% Analysis and Reporting? 负责与客户沟通,了解其需求,并有针对性的提出解决方案。  Responsible for communicating with customers, understanding their needs, and presenting solutions in a targeted manner? 支持工艺部门,完成新产品的上线测试及中试。  Support the process team to complete the on-line test and pilot test of new products.Qualifications Education, Experience, Skills教育背景,工作经验,专业技能Minimum Required Qualifications最低要求? 本科以上学历? 3-5年肉类行业或食品配料领域的研发? 具备较强的产品知识,原辅料知识,熟悉肉制品产品研发流程及生产工艺流程。? 较强的计算机技能:Microsoft Office软件(MS Word、Access、PowerPoint、Excel)? 具有良好的沟通、协调组织、项目管理能力Bachelor’s degree or higher3-5 years of research and development experience in the meat industry or relevant food ingredients sectorHave strong product knowledge, raw materials knowledge, familiar with meat product development process and production process.Strong computer skills: Microsoft Office software (MS Word, Access, PowerPoint, Excel)Have good communication, coordination organization, project management abilityPreferred Qualifications更合适的要求? 硕士学历? 5-8年工作经验对市场有一定的了解和认知,具备一定的国家技术标准管理知识、科研知识、肉制品理论知识。? 良好的设备操作能力? 具备熟练和独立的研发新产品能力,且了解产品的生产工艺和评价测试方法。? 熟悉肉制品行业市场动态和流行趋势,有敏锐的洞察力,对新产品开发有独特的理解。? 具有良好的英文书写能力Master's degree or higher5-8 years of working experience with a good understanding of the market, national technical standards management knowledge, scientific research knowledge, and meat product theory knowledge.Good equipment handlingProficiency and independent ability to develop new products, and understand the production process and evaluation test methods.Familiar with the market trends of the meat industry and a unique understanding of new product development.Good English writing ability

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配方师 嘉吉动物蛋白(安徽)有限公司 滁州 06-04

学历要求:本科|工作经验:2年|公司性质:外资(欧美)|公司规模:1000-5000人

Position Purpose & Summary? 负责使用设计的线性规划系统(Bills)让事业部配方最优,成本最低,从而减少事业部的销货成Responsible to optimize and least cost the BU's formulas by using the designed linear programming system (Bills) reducing the BU's COGS? 配方师必须在嘉吉动物营养配方政策的指导下始终挑战现有的饲料营养和成分系统规定参数Formulators must constantly challenge existing feed nutrient and ingredient constraints within the guidelines established by Cargill Animal Nutrition’s formulation policy? 负责对原材料的使用进行灵敏度分析Responsible for running sensitivity analysis for raw materials usage? 确保为Bills 系统设计的专有工具得到运用Ensure application of proprietary tools designed for formulation ( BILLS )? 寻求机会与国内其他事业部进行合作Collaborate on opportunities with other BU's in the country on opportunities? Monitor ingredient quality and manage ingredient risk appropriately to maintain product quality consistency? Lead weekly Design and Conformance Meeting with the farm and feedmill production team? Work closely with farm, Poultry Health Center and feedmill production team to achive farm performance indexes.Principal Accountabilities1. 20%Monitor ingredient quality and manage ingredient risk to maintain product quality consistency 2. 20%Work with farm, PHC and feedmill production team to achieve farm performance indexes 3. 40%Use Bills and proprietary formulation tools to manage formulation cost of goods 4. 10%Continuos enhance knowledge and expertise in poultry nutrition, feed ingredients and formulation technology 5. 10%Collaborate with CAN, GOSC and other BUs on technology application and ingredient opportunities. Qualifications Education, Experience, Skills1.Minimum Required Qualifications? Bachelor degree in Animal Nutrition, Animal Science, Animal Husbandry and Veterinary Science? Minimum 2 years working experience as feed formulator, nutritionist, veterinarian or farm technician.? 对配方专用工具 (Bills) 非常了解Very high knowledge of formulation proprietary tools (Bills) ? 掌握动物营养基础知识Strong animal nutrition and farm management basic knowledge? 具有 团队工作技能,能够与我们事业的其他领域进行配合,诸如市场,生产,销售和科技发展等Strong teamwork skills. Able to interact with other areas of our business like marketing, production, sales and technology deployment. ? 精通电脑和基本的微软办公室软件操作Demonstrate proficiency of using computers and the basic Microsoft Office softwares? 理解物种和关键市场的生命周期阶段对营养的需求. 理解如何在每天的配方配置中去达到这些需求. Understand the nutritional requirements and life cycle phases of key animal species. Know how these requirements are typically met in day-to-day formulation solutions. ? 使用Bills 去提高利润.使用Bin Mix, Multi Mix and Global Mix systems去识别机会. 了解目前舱内成分的价值以及目前没有使用的成分的价值,从而确保最好的价值组合. Use the BILLS to enhance margins. Use Bin Mix, Multi Mix and Global Mix systems to identify opportunities. Know the value of ingredients in your bins as well as ingredients you’re not using currently and ensure you have the best value combination of ingredients. ? 使用配方I去定期检查配方(确定一个频率)确定机会.挑战对于成分和营养有约束力的和有限的因素. Use Formula 1 to review formulas regularly [define a frequency] to identify opportunities. Challenge binding and limiting factors--both ingredients and nutrients.? 自动计算成分确保在Bills 中你有精确的成分***值. Autocalc ingredients to be sure you have accurate ingredient matrixes in BILLS.? 每周在LRT 上体现配方重新制做以及储蓄报告,从而确保所有配方的成本最低.挑战有可能在不稳定的成分市场中非常昂贵的可变因素. Run the reformulation and Savings report on a weekly basis of LRT to ensure all formulas are least cost. Challenge swing factors that can be costly in volatile ingredient markets.

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