Upcoming Events

Below is the list of events for the current Utah IFT year. Please note that dates and locations may be subject to change. Click on the event info link for detailed information.

Upcoming Events

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Careers

Please send us information on the type of position you are seeking to fill here.

The IFT Career Center is also available to you. You can post your resume, search for open positions, and use the Career Learning Center to see how to beef up your resume and network for success. Best of all, it’s FREE to use. Click here to access the IFT Career Center.

Job opportunities:

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  • Weber School District is looking for someone who could teach a Food Science course ( https://www.uen.org/core/ core.do?courseNum=200128) at Weber Innovation High School in Ogden this fal

  • This would be 0.33 FTE and a BS in Food Science is not required but would be preferred.  The course will be taught in person

Old Main Hill, Logan, UT 84322-8700

office:  435-797-1768    fax:    435-797-2379;

Mail to:  karin.allen@usu.edu 

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  • Part Time Intern. We need seasoned student for a part time intern job.
  • Food Safety Manager.  Lead the quality team in food safety and quality. The scope of work would include, in order of priority:
  • Insure food safety – organize & coordinate quality control audits at our copackers & suppliers;  Make sure all fruit suppliers and chocolate suppliers have and are complying with our specs as it relates to Food safety and all other certifitions including GF, NGMO, and testing on a per shipment and annual basis.  Such activities may include by will not be limited to:  Conduct an audit of all of our copackers with follow up action items as needs at least annually; conduct bench top audits of our key suppliers; Assure copackers are maintaining proper documentation from brokers and approved suppliers; review approved suppliers and assure copackers are buying from approved suppliers;  implement proactive preventative steps research and implementation of ways to prevent foreign objects/material, reduce or eliminate harmful food safety risks (ultraviolate light baths, Ozone gas baths, Xray technology etc. if applicable).
  • TruFru finished goods specs – make sure all of our suppliers have and are working from the same specs and that they are complying with the specifications.  That may include but will not be limited to reviewing and communicating specs of copackers. Review and follow up with copackers regarding compliance to specs of weekly production samples.  Compliance on finished goods lab and plate count testing at Copacker level.
  • Miscellaneous – review packaging labels and suggestions for support/testing (frozen test for gluten free for example).
  • One-off projects – like Free Sale certifications and such for export.
  • Follow-up with copackers – when we get a consumer complaint – foreign objects etc, and get plans in place to reduce or eliminate the cause of such issues.  Make sure our protocol is solid.

Mail to: tmurray@trufru.com

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  • Senior Research and Development Scientist  for a rapidly growing CPG and Private Label confectionery co-manufacturer. Reporting to the VP of Business Development, this role is responsible for developing and commercializing both new and existing concepts as presented by our clients. Key functionals areas include: caramels, enrobed confections, molded chocolates, hot deposited clusters.
  • Plan and execute product development activities from concept through commercialization with an eye toward manufacturing
  • Research and evaluate new ingredients and processes on both the benchtop and at the plant level
  • Critically analyze data and make recommendations for product and process improvements for current items and potential new items
  • Interact with external vendors to source and validate potential ingredients being mindful of cost and time constraints
  • Work effectively with Manufacturing and Supply Chain during commercialization
  • Provide recommendation on specifications and quality criteria for new and existing products
  • Collaborate with both internal and external partners including Procurement, Marketing, Project Management, Sales, Regulatory, Quality, Engineering, and Operations
  • Function as a technical resource within the organization and for our clients
  • Lead Continuous Improvement projects related to formulation / ingredients
  • Simultaneously execute multiple projects with flexibility to redirect efforts based upon shifting demands
  • Mentor and direct activities of junior level scientists
  • Manage priorities, timelines, activities, and project execution of the R&D department, including junior scientists and technicians
  • Minimum 10 years of experience in food product development with an emphasis on commercialization of confectionery projects.
  • BS or MS in Food Science, Food Engineering, or Confectionery Science preferred. Other educational backgrounds will be considered depending on the level of plant commercialization experience.
  • Strong knowledge and application of functional ingredients related to key confectionery categories: sweeteners, alternative sweeteners, dairies, fats, marshmallows, nut butters, gums, proteins, preservatives, chocolates, coatings.
  • Benchtop, plant commercialization, troubleshooting and specification writing experience.
  • Proficiency with Microsoft Office applications.
  • Excellent analytical, organizational and communication skills as well as the ability to interact and collaborate successfully with all levels and functional areas.
  • Ability to evaluate food products and provide sensory feedback. Formalized sensory science training a plus.
  • Ability to consume dairy, soy, tree nuts, wheat, eggs, peanuts.
  • Ability to lift 25 lbs.

 

Mail to:   stephanie.arnold@candyco.com

  •  Senior Scientist or R&D Director for a rapidly growing CPG and Private Label confectionery co-manufacturer. Reporting to the VP of Business Development, this role is responsible for developing and commercializing both new and existing concepts as presented by our clients. Key functionals areas include: caramels, enrobed confections, molded chocolates, hot deposited clusters.
  • Job Location: 64 N 1550 W Lindon UT 84042

• Plan and execute product development activities from concept through commercialization with an eye toward manufacturing

• Research and evaluate new ingredients and processes on both the benchtop and at the plant level

• Critically analyze data and make recommendations for product and process improvements for current items and potential new items

• Interact with external vendors to source and validate potential ingredients being mindful of cost and time constraints

• Work effectively with Manufacturing and Supply Chain during commercialization

• Provide recommendation on specifications and quality criteria for new and existing products

• Collaborate with both internal and external partners including Procurement, Marketing, Project Management, Sales, Regulatory, Quality, Engineering, and Operations

• Function as a technical resource within the organization and for our clients

• Lead Continuous Improvement projects related to formulation / ingredients

• Simultaneously execute multiple projects with flexibility to redirect efforts based upon shifting demands

• Mentor and direct activities of junior level scientists

• Manage priorities, timelines, activities, and project execution of the R&D department, including junior scientists and technicians

  • Minimum 10 years of experience in food product development with an emphasis on commercialization of confectionery projects.
  • BS or MS in Food Science, Food Engineering, or Confectionery Science preferred. Other educational backgrounds will be considered depending on the level of plant commercialization experience.
  • Strong knowledge and application of functional ingredients related to key confectionery categories: sweeteners, alternative sweeteners, dairies, fats, marshmallows, nut butters, gums, proteins, preservatives, chocolates, coatings.
  • Benchtop, plant commercialization, troubleshooting and specification writing experience.
  • Proficiency with Microsoft Office applications.
  • Excellent analytical, organizational and communication skills as well as the ability to interact and collaborate successfully with all levels and functional areas.
  • Ability to evaluate food products and provide sensory feedback. Formalized sensory science training a plus.
  • Ability to consume dairy, soy, tree nuts, wheat, eggs, peanuts.
  • Ability to lift 25 lbs.

 

Mail to:  stephanie.arnold@candyco.com

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  •  Quality Control Technician  Come Join our Quality Team! This is an entry-level role, and we are looking for motivated individuals that are passionate about food and sugar substitutes.  Lakanto is a food manufacturer that specializes in the production of Monkfruit Sweetener and products that are sweetened with monk fruit.  Lakanto has been growing significantly over the past few years and the growth continues as we expand production capabilities in Orem, UT. Lakanto is dedicated to providing the world with premium, consistent, and safe products. The Quality Control Specialist will assist the quality department in achieving this goal.  
  • Job Type: Full-time. Regular hours of 8 am- 4 pm and open to future changes 
•  Support the job function of the QC Manager 
•  Collect samples of raw ingredients and finished goods using GMP sampling techniques 
•  Daily production floor inspection 
•  Conduct routine quality tests (organoleptic, purity, moisture, etc.) 
•  Operate general lab equipment and instruments (i.e., colorimeter, ash oven, etc.) 
•  Operate precise instruments (i.e., microscope, HPLC, etc.) 
•  Create and follow quality testing SOPs 
•  Follow all pertinent SOPs 
•  Conduct internal audit based on HACCP/HARPC 
•  Determine the root cause of customer complaints 
•  Communicate technical information with parties that have little background in food quality       and safety 
•  Manage multiple high-priority projects 
•  Review batch records and release products 
•  Collect daily micro samples pre-, during, or post-production 
•  Analyze data obtained from various sources 
•  Critically troubleshoot non-conformances 
•  Uphold quality standards and policies in accordance with 21 CFR PART 117, FSMA, and other     applicable regulations 
  • Bachelor of Food Science, Food Engineering, Microbiology, Chemistry, or related field 
  • Basic laboratory knowledge and experience 
  • PCQI or HACCP training preferred 
  • Communication skills in English, both verbal and writing 
  • Eager to learn new skills and systems 
  • Work and contribute to a team environment 
  • Lift up to 50lbs occasionally 
  • Comfortable working with fall protection 
  • Basic Microsoft Office skills 
  • Basic computer skills to support data entry in various forms 
  • 27 Paid Days Off in Your First Year (12 Paid Holidays and 15 PTO)
  • Excellent Medical, Vision & Dental
  • Voluntary Short & Long Term Disability Coverage
  • Optional 401K
  • Optional HSA Matching Program
  • Bonus Potential 2x a year
  • Company Fridge Stocked with Free Healthy Snacks & Drinks
  • Monthly & Quarterly Team Building Activities
  • Free Lakanto Products
  • Meaningful work for a company doing good in the world!

https://recruiting.paylocity.com/Recruiting/Jobs/Details/1429119

 

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Bonneville IFT
Salt Lake City, Utah
Address

iftbonneville@gmail.com

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