Goldbelt C6, LLC., is seeking a Food Technology Scientist with a Specialty in Food Allergens to develop recommendations on a regulatory process and framework to facilitate the inclusion of additional food allergens as major food allergens. This role will focus on different projects related to the development or amendment of food standards and food allergen assignments. As well as the principles and practices of food production, food technology, and food chemistry to issues regarding food standards and food allergens. ESSENTIAL JOB FUNCTIONS:Support and inform management of activities in food standards of identity and food allergen labeling and safety.Assist in the regulatory review process for food standards and food allergen activitiesRespond to routine as well as more complex requests for input related to food labeling with an emphasis on food science and technology, and food allergens issues.Apply food allergenicity science to assist in the review, research, and development of responses to citizen petitions related to food allergen labeling.Conduct technical/scientific review and analysis of fermentation processes that may be utilized to develop or modernize policies on food allergens.Conduct technical/scientific review and analysis of several types of fermentation: (1) lactic acid fermentation - for producing and preserving inexpensive, wholesome foods, which is especially important in feeding impoverished populationsAssess data needed to evaluate petitions and notifications seeking exemptions from the labeling requirements of the Federal Food, Drug, and Cosmetic Act regarding ingredients derived from major food allergens. Utilize food allergen labeling expertise in drafting updated editions of The Food Allergen Labeling and Consumer Protection Act Guidance documents to clarify FDA's current thinking on enforcement and compliance strategies of the food allergen labeling law.Provide food allergen labeling expertise to update the food allergen compliance policy guide that explains FDA's policy on regulatory issues related to The Food Allergen Labeling and Consumer Protection Act to advise the field inspectors and compliance staff as to the Agency's standards and procedures to be applied when determining industry compliance. Review international research and policy, communicate, and solicit comments from industry, academia, and foreign government agencies to develop long term strategies to assist manufacturers in using allergen advisory labeling that is truthful and not misleading.Respond to legal, technical and policy questions regarding policy on food allergen labeling and gluten-free labeling from consumers, industry, government, media, and academia.Review and comment of research publications, guidance documents and technical documents from various federal agencies as well as FDA centers related to food allergen labeling and gluten-free labelingPreparation and presentation of reports and discussions on technical policy issues related to food allergen labeling and gluten-free labeling both within and outside the Agency. NECESSARY SKILLS & KNOWLEDGE:Expert knowledge of provisions of technical comment and support of issues relating to food standards, food labeling and nutrition.Able to identify problems, analyze issues with critical thinking skills to solve complex problems.Knowledge of the technology of fermentation in food processes that utilizes the metabolic activity of microorganisms for the stabilization of perishable foods.Communicate effectively, as demonstrated by experience as serving as a principal spokesperson, authoring, or coauthoring Federal Register documents, guidance documents or policy statements or labeling strategies.Exceptional interpersonal, communication and organizational skills; excellent oral and written skills in English. MINIMUM QUALIFICATIONS:Master's degree or PhD in Food Sciences, Dairy Science, Biology, Microbiology, Chemistry, or related field.At least five (5) years of relevant laboratory experience.Experience conducting technical and/or scientific reviews and analyses of fermentation processes.Must have experience in experience in the food industry (ie NestlA$ (C) , Kraft-Heinz, Danone, etc.) as it relates to Food Technology, and Allergens. PREFERRED QUALIFICATIONS:PhD in Food Sciences, Dairy Science, Biology, Microbiology, Chemistry, or related field.