Goldbelt C6, LLC., is seeking a Senior Food Technology Scientist to support the nations' Nutrition Innovation Strategy (known as NIS) activities on the modernization of Food Standards of Identity. April 23, 2021, the Food Allergy Safety, Treatment, Education, and Research (FASTER) Act was signed into law, declaring sesame as the 9th major food allergen recognized by the United States. This role will assist with the facilitation of industry innovation in developing healthier food products, and implementation of provisions in the FASTER Act of 2021. ESSENTIAL JOB FUNCTIONS:Support with regulatory review process for food standards and food allergen activities. Assisting in:promulgation, amendment, and regulatory maintenance of food standards of identity,development or amendment of various food labeling regulations, policies, and guidelines for food allergens; andprovision of technical comment and support of issues relating to food standards, food labeling, and food allergens. Conduct technical/scientific review and analysis of fermentation processes that may be utilized to develop or modernize policies on food standards practices.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 populations.Conduct technical/scientific review and analysis of relevant information and data submitted in support of a citizen petition to either establish, revise, or revoke a food standard.Perform scientific reviews and analysis of relevant information that may be utilized to develop or modernize policy on food standards practices.Review and issue temporary marketing permits (TMPs) for foods deviating from a food standard.Assessment of food standards general principles, theories, practices, and precedents.Evaluation of the principles and practices of nutrition, and to provide information and analyses needed to assist in the formulation of future policy. Monitor the status of pertinent regulatory issues and food labeling actions under development and advises staff of progress, problems, or changes.Identify problems and issues and conducting adequate research to obtain the background, facts, data, and current policy on the issue.Evaluate information obtained and prepare written documents and recommendations that may be utilized to develop policy on the issue being studied as well as drafting tentative new or revised policy for consideration by management. Respond to routine and complex requests for input related to food labeling with an emphasis on food science and technology, food labeling, and food standards issues. NECESSARY SKILLS & KNOWLEDGE:Expert knowledge of Product Evaluation and Food Labeling and Standards.Knowledge of food technology, especially in fermentation with food additive work; salt substitute and flavor chemistry experience.Knowledge of the technology of fermentation in food processes that utilizes the metabolic activity of microorganisms for the stabilization of perishable foods.Knowledge of regulated commodities, including food processing operations, quality control, and analytical testing for compliance with FDA regulations.Able to identify problems, analyze issues with critical thinking skills to solve complex problems.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. MINIMIUM QUALIFICATIONS:Master's degree in Food Sciences, Dairy Science, Biology, Microbiology, Analytical 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 Nestle, Kraft-Heinz, Danone, etc.) as it relates to Food Technology, and Allergens. PREFERRED QUALIFICATIONS:PhD in Food Sciences, Dairy Science, Biology, Microbiology, Analytical Chemistry, or related field.Hands-on experience in Food Standards and Allergens.