RD&A Senior Scientist – Encapsulation Technology

Profile

More information about this job:
Company Overview:
Kerry develops, manufactures and delivers the largest and most innovative portfolio of Taste and Nutrition Systems and Functional Ingredients and Actives for the global food, beverage and pharmaceutical industries. With revenue exceeding $7.5 billion annually, and customers in 140 countries, we help develop products that delight and nourish consumers across the globe.
Kerry’s history of industry and customer commitment, our employees’ entrepreneurial spirit, and our team-based approach to value creation has established a solid foundation from which we will build new growth. If you want a work environment where accountability, agility and continuous improvement are part of daily life, we want to talk with you. Apply online or learn more about us at
www.kerrygroup.com/careers
Description and Responsibilities:
Description / Responsibilities:
The Senior Scientist role encompasses a wide range of responsibilities related to the development of food, beverage and pharma products, from initial concept development to full-scale commercialization.
Utilising and further expanding key Kerry technology capabilities (such as flavours, bioactives, nutritional systems, snack systems, bakery systems, sensory methodology and culinary expertise) to innovate and commercialise market leading products with superior taste, nutrition and performance will be a key objective of the role.
This candidate is expected to be an exceptional teamplayer, and demonstrate excellent technical leadership and project management skills, both externally with customers and suppliers, and also internally with several functions (including Sales, R&D;, Sensory, Flavorists, Marketing, Commercial, Operations, Engineering, Quality).
Supporting customer activities as required will be critical (presentation, concept development, information support, visits, etc.). Formulation expertise and thorough understanding of the regulatory, sensory, chemical, physical and food safety characteristics of ingredients, flavours and equipment will be required.
The role will also require knowledge of
Good Manufacturing Processes (GMP)
, patents, equipment and encapsulation techniques to plan, manufacture, assess and document the performance of products in customer application over the course of product shelf-life.
They will also be required to assemble, operate, troubleshoot, optimise and clean equipment according to established Standard Operation Procedures (SOPs).
Qualifications:
Qualifications / Experience:
BS, MS,PhD in Food Technology / Science / Engineering / Culinary or other related fields
Minimum of 5 years related industry experience
Competencies (Critical Skills, Aptitudes):
Latitude to learn, adapt easily, and multitask in a fast paced, high demand environment
Organization, attention to detail, project management, follow-up and teamwork skills
Effective in oral and written communication skills at all levels and cross functionally
Critical thinking combined with data driven and commercial decision making skills
Execution and results focused with the demonstrated ability to work independently
Demonstrates the curiosity to stay up to date with food, beverage and pharma related trends, markets, science, technologies and industry leading best practices
Teach, mentor, train and coach others
External and internal networking skills across multiple business functions to leverage cross-functional knowledge and multiple technology pathways to solve challenges and achieve business goals
Motivated and curious to facilitate and participate in ideation, innovation and problem-solving initiatives
Experience working in global teams and open to domestic and international travel as required
Problem solving skills with ability to balance pragmatic with more complex approaches as needed
Must be able to assume a role of a leader in team environment as and when required
Knowledge of Regulatory, Quality and Food Safety critical requirements (e.g. FDA, USDA, GMP, HACCP)
Experience in documentation and SOP
Very good knowledge of chemistry, engineering, sensory and food science principles as related to the food, beverage and pharma industries
Knowledge of ingredient flavor, cost, functionality, process tolerance and performance in finished products and applications
Excellent understanding of flavor raw materials and ingredient interactions in general and those specifically leveraged in the design, optimization, and production of flavor systems
Encapsulation experience of flavours, nutraceuticals, bioactives
Equal Opportunity Employer of Minorities, Females, Protected Veterans and Individuals with Disabilities.
We maintain a drug-free workplace and perform pre-employment substance abuse testing.
Options:

Company info

Kerry Ingredients & Flavours

Company Profile