Tuesday, October 1, 2019

Job openings at Kalsec

Kalsec Inc. is hiring! See below for brief descriptions of each position and follow the links to learn more, including how to apply.

Kalsec is an international leader in the development of natural spice and herb flavor extracts, natural colors, natural antioxidants, and advanced hop products for the manufactured food and beverage markets. 


  • Use expertise in chemistry to leverage identification, isolation and purification of new natural antioxidant products.
  • Development of new antioxidant products by working with customers, product director, and process development teams.
  • Application of extraction techniques for downstream processing to provide new value-added products and product forms.
  • Testing of lipid oxidation solutions for various food and beverage applications.
  • Continue to learn process chemistry and food science skills and participate on scale ups of new products and processes.


  • Identification and formulation of new systems for the antioxidant product line.
  • Development and testing of lipid oxidation solutions for various food and beverage applications.
  • Troubleshooting of lipid oxidation problems for both internal and external customers.
  • Validation of new raw materials and vendors.
  • Application of extraction techniques for downstream processing to provide new value-added products and product forms.
  • Application of extensive theoretical knowledge to identification of synergistic antioxidants, possible with flavor, and/or color systems. Gather, assess and report competitive and regulatory information.
  • Contribute to the Core product strategy at the direction of the Director of Applications & Sensory.
  • Stay current with internal and external technical and market developments.

ISF Kauffman Award Recipient Announced

The ISF Committee is pleased to announce that the recipient of the Kauffman Award for 2020 is Dr. Richard Cantrill.

A well-deserved recipient, Dr. Cantrill was previously the Chief Science Officer and Technical Director for the AOCS, a position he held from 1996 to 2017. In addition to his current role as an independent consultant in food quality, he is a member of the USP Food Ingredient Expert Committee, a member of the Joint Expert Committee on Food Additives (JECFA), President of MoniQA Association, and international representative on numerous standards organisations, including Codex Alimentarius and ISO Fats & Oils Committees. He has made valuable contributions to research with more than 100 referred publications and as an advisor on many lipid-related food quality projects.

The 2020 ISF Lectureship Series will be held in conjunction with the World Congress on Oils & Fats, 9-12 February 2020 in Sydney, Australia. The Kaufmann Memorial Lecture is given to honour the memory of the founder of the ISF, Hans P. Kaufmann, and to recognize his contributions to the science of fats and oils and to the development of international cooperation in the fats and oils community.

Dr. Cantrill will receive his award at the World Congress on Fats and Oils in Sydney in February 2020.

Find out more on the Kauffman Award, Richard Cantrill (pdf), and register to see Dr. Cantrill receive his award.