Food Scientist

Job Description:

• A Food Scientist II should exhibit proven product design capabilities and project planning abilities utilizing creativity, innovation, and presentations skills to provide best-in-class support to clients.
• Continues to extend knowledge of ingredients, customer bases, processes, and flavor interactions in category applications.

RESPONSIBILITIES:

PROJECT MANAGEMENT

• Proven time and project management skills
• Partners with production and quality department to complete scale-up trials and support QA/QC with trouble shooting when necessary.
• Independently manages time and projects for assigned tasks.
• Develops work-plans to manage work for projects.
• Provide technical guidance on unusual or complex problems.
• Develops finished product formulations incorporating client technologies and meeting industrial standards, country specific and client requirements (profile, legal, cost and stability requirements).
• Works on projects for key local, strategic, and regional customers with commercial success.
• Refines attributes (taste and texture) language and articulates with team and project members.
• Continuously evolves/expands knowledge of ingredients and materials for Product Design.
• Participates in new concept generation.

Innovation & Technology

• Supports local and regional C&D (Creation & Design) and Category Growth Initiatives under direction from manager.
• Successfully demonstrates new technology in appropriate projects.
• Demonstrates an understanding of client Innovation Programs.
• Clear understanding and execution of client Innovation processes.
• Understands ingredient functionality and flavor performance in different finished products and incorporates technology appropriately.
• May assist with the development of new product and application literature, including Technical Reports.

CUSTOMER INTIMACY & TECHNICAL PARTNERSHIP

• Provide technical services to customers as needed (plant trials, troubleshooting, and training).
• Demonstrates an understanding of customers, category markets, brand understanding, and consumer preferences.
• Visits customers and presents technical information and taste and texture design concepts.
• Develops strong relationships with aligned customers and related categories.
• Assist customers by participating in in-house visits, answering technical questions, and conducting seminars and presentations as assigned.

LEADERSHIP

• Shows positive attitude and passion
• Shares knowledge with the team and provides guidance to Trainee/Associate Designers
• Demonstrates ability to work within a team
• Inspires and build confidence in others to achieve targets.

QUALIFICATIONS:

• Minimum 7 years working experience in industrial food, ingredient, or flavor industry plus a minimum 2 years in the specific field of expertise.
• Minimum entry level is a University/College Degree in Food Science and Technology or related disciplines (such as Chemistry, Biochemistry, and Biology)
• Preferred Master's Degree in related area
• Strong communication (verbal and written), organizational and interpersonal skills are necessary
• Travel may be required up to 30% of the time.
• Workplace: This position is considered an Anchor and requires working in the lab/pilot plant for 5 days/week.