The Research Microbiologist is responsible for conducting molecular microbiology research in the area of fermented dairy products. The Research Microbiologist will help with understanding starter culture genetics and applying this knowledge in existing and new products. Daily interaction with the R&D and other teams in the plant is expected.

Responsibilities

• Design and execute experiments based on project objectives and company goals.
• Develop new and adapt existing methodologies.
• Create and maintain technical documentation.
• Work closely with other scientists within R&D on collaborative projects involving starter cultures, spoilage organisms, and bacteriophage.
• Share molecular microbiology expertise within the R&D team and other departments.
• Coordinate with other departments in the plant to plan, execute, and implement testing.

Schedule and Travel

Typically, work days are 8 hours, Monday through Friday beginning at 7:30 to 8:00am. This schedule may be changed to accommodate project schedules. Occasional travel may be needed. The research microbiologist reports to the R&D manager.

Qualifications

• Ph.D. degree in Molecular Microbiology, Microbiology, Microbial Genetics, Dairy/Food Microbiology or a relevant M.S. degree with 3+ years of experience in a molecular microbiology or microbial genetics research setting.
• Postdoctoral or industry experience is desirable.
• Strong knowledge and hands on experience in molecular microbiology techniques including DNA and RNA extraction and PCR/qPCR/qRT-PCR method design is required. Next generation sequencing experience is a plus.
• Experience with method development and troubleshooting is a must.
• Dairy processing knowledge is desirable.
• Experience with dairy starter culture or lactic acid bacteria genetics is highly desirable.
• Conventional microbiology skills are preferred.
• Excellent verbal and written communication skills with high attention to detail.
• Strong interpersonal and critical thinking skills.
• Knowledge of statistical analysis.
• Proficient in Microsoft Office (Word, Excel, and PowerPoint).

For more than four generations (over 100 years), Daisy Brand has been a family-owned company committed to providing the freshest, most wholesome dairy products with over half a billion in revenues. The company is headquartered in Dallas, Texas with manufacturing plants in Garland, Texas (opened in 1998), Casa Grande, Arizona (opened in 2008), and Wooster, Ohio (opened in late 2015).

Daisy is the market leader in two billion-dollar categories, Sour Cream and Cottage Cheese. Daisy Sour Cream represents 1 out of every 2 sour cream purchases in the United States and is also America’s #1 Cottage Cheese Brand. Additionally, Daisy is the largest brand in food service, military, and club and is recognized by consumers for A Dollop of Daisy, a tagline that put this once small brand on the map.

Daisy's core values are Clean and Trust, which are woven into everything we do. In 2008, the company was given the impressive American Business Ethics award, awarded by Foundation for Financial Service Professionals.

While maintaining a strong culture of curious and innovative problem-solvers, Daisy Brand has more than doubled employment over the last 15 years and is continuing to grow.

Daisy Brand offers an industry leading benefits package that includes:

• A no-deductible, $0 premium option for employee-only health coverage.
• 401(k) with 50% company match on first 8% of earnings you contribute.
• Safe harbor and profit-sharing company contributions to 401(k).
• Company paid short- and long-term disability coverage.
• Company paid 2X annual salary life and AD&D insurance.
• 4 weeks annual paid time off.
• Extra time off for volunteering.
• Tuition reimbursement.
• Fitness membership reimbursement.
• And more

Daisy Brand is a nicotine-free company. Daisy Brand is an Equal Opportunity Employer. Veterans and disabled encouraged to apply.