R&D Senior Specialist - Cocoa

Nestlé SA; York; On-site; GBP 46,000 - 55,000; Full time

Job summary

A leading global food and beverage company is seeking an R&D Senior Specialist in Cocoa in York. This role focuses on applying scientific expertise to develop innovative confectionery products. Candidates should have a higher degree in Food Science and experience in cocoa processing, strong communication skills, and a collaborative spirit. Excellent benefits including competitive salary, bonuses, and flexibility are offered.

Benefits

Bonus scheme

Car allowance

Generous pension scheme

Flexible working hours

Paid volunteering days

Personal development focus

Qualifications

• Possess a Higher University degree (Masters or equivalent) in the field of Food Science, Food Chemistry or similar.
• Knowledge and experience in cocoa bean processing (fermenting, drying, roasting, grinding).
• Ability to communicate complex scientific results.

Responsibilities

• Drive the collection and application of scientific findings in product development.
• Provide technical and scientific support on projects.
• Lead innovation by leveraging internal and external networks.

Skills

Food Science expertise

Cocoa processing knowledge

Networking

Scientific communication

Team collaboration

Education

Higher University degree in Food Science or Food Chemistry

Job description

Location: York, North Yorkshire

Salary up to £55,000 depending on experience + bonus, + car allowance, + generous pension scheme, + 12 flexible days on top of 25 day holiday entitlement, + 2 paid volunteering days, + other attractive benefits!

This is a permanent full time opportunity, please speak to us about what flexibility means to you as we are always open to discuss individual’s flexible working needs.

Position Summary

We currently have an excellent opportunity for a R&D Senior Specialist in Cocoa to join our Food Chemistry team here in York. It’s a role requiring you to apply your scientific expertise to help develop confectionery products that consumers will love.

A little bit about us

NPTC Confectionery (York) is the leading global centre for confectionery research & development and works closely with Nestlé world-wide. Our objective is to provide ideas, technical innovation and scientific support including product, process, technology and packaging development necessary for the future growth and profitability of the confectionery business.

A day in the life of a R&D Senior Specialist (Cocoa)…

You will drive the collection, interpretation and application of scientific findings into the development of new product concepts coupled with solving existing business issues and opportunities. You will be required to contribute setting-up and implementing the future scientific strategy in this field. This will require working both with business partners and with scientific experts in the cocoa world (within Nestlé, academia and the wider industry).

Key responsibilities will include:

• Build, document and share knowledge about latest production / processing methods, trends and developments in the area of cocoa.
• Propose, plan and deliver technical and scientific support on projects.
• Provide accurate and on-time support to operations with effective (quality, cost and on-time) and sustainable solutions.
• Act as a cocoa expert, bringing innovation into the business by leveraging internal networks, and external partners such as academic institutions and suppliers.
• Lead, manage and champion knowledge building across business related project activities, driving proactive participation across various stakeholders.
• Lead science and technology focus areas and related building blocks.
• Explore breakthrough processes and/or technology that are patentable.

What will make you successful?

You will be able to demonstrate the following skills and experience:

• Possess a Higher University degree (Masters or equivalent) in the field of Food Science, Food Chemistry or similar.
• Have previously worked in an R&D environment in the food / cocoa industry. Confectionery experience would be a ideal but not essential.
• Have knowledge and experience in cocoa bean processing (fermenting, drying, roasting, grinding) and the impact of these steps on finished chocolate products.
• Be able to communicate complex scientific results/research areas in a way that is easily understood, instilling credibility across the business.
• Have experience of interacting with product development groups, being able to translate science into working prototypes.
• Work with team members both internally and externally in a proactive, cooperative manner.
• Have the willingness to transfer knowledge and be able to coach and mentor junior colleagues i.e. placement and PhD students.
• Excellent networking skills and proactivity.

What you need to know

What can we offer in return? Great benefits you’d expect from a business the size of Nestlé – in the shape of a competitive salary and benefits package, bonus scheme, flexible working scheme, 25 days holiday plus bank holidays plus flex leave, pension scheme and a real focus on personal development and growth. Relocation support could be available for the successful candidate.

We will be considering candidates as they apply and we will occasionally close job advertisements early in the event we receive sufficient applicants, so please don’t delay in submitting your application.

At Nestlé, our values are rooted in respect – for our employees, our customers and our consumers.That’s why championing diversity and inclusion is so important to us; when we embrace different perspectives and give everyone the chance to be the best they can be, we can think in new, creative ways that grow and enhance our business. We are committed to equal opportunity for all and we may collect relevant data for monitoring purposes during our candidate registration process.

Location: York, North Yorkshire

Salary up to £55,000 depending on experience + bonus, + car allowance, + generous pension scheme, + 12 flexible days on top of 25 day holiday entitlement, + 2 paid volunteering days, + other attractive benefits!

This is a permanent full time opportunity, please speak to us about what flexibility means to you as we are always open to discuss individual’s flexible working needs.

Position Summary

We currently have an excellent opportunity for a R&D Senior Specialist in Cocoa to join our Food Chemistry team here in York. It’s a role requiring you to apply your scientific expertise to help develop confectionery products that consumers will love.

A little bit about us

NPTC Confectionery (York) is the leading global centre for confectionery research & development and works closely with Nestlé world-wide. Our objective is to provide ideas, technical innovation and scientific support including product, process, technology and packaging development necessary for the future growth and profitability of the confectionery business.

A day in the life of a R&D Senior Specialist (Cocoa)…

You will drive the collection, interpretation and application of scientific findings into the development of new product concepts coupled with solving existing business issues and opportunities. You will be required to contribute setting-up and implementing the future scientific strategy in this field. This will require working both with business partners and with scientific experts in the cocoa world (within Nestlé, academia and the wider industry).

Key responsibilities will include:

• Build, document and share knowledge about latest production / processing methods, trends and developments in the area of cocoa.
• Propose, plan and deliver technical and scientific support on projects.
• Provide accurate and on-time support to operations with effective (quality, cost and on-time) and sustainable solutions.
• Act as a cocoa expert, bringing innovation into the business by leveraging internal networks, and external partners such as academic institutions and suppliers.
• Lead, manage and champion knowledge building across business related project activities, driving proactive participation across various stakeholders.
• Lead science and technology focus areas and related building blocks.
• Explore breakthrough processes and/or technology that are patentable.

What will make you successful?

You will be able to demonstrate the following skills and experience:

• Possess a Higher University degree (Masters or equivalent) in the field of Food Science, Food Chemistry or similar.
• Have previously worked in an R&D environment in the food / cocoa industry. Confectionery experience would be a ideal but not essential.
• Have knowledge and experience in cocoa bean processing (fermenting, drying, roasting, grinding) and the impact of these steps on finished chocolate products.
• Be able to communicate complex scientific results/research areas in a way that is easily understood, instilling credibility across the business.
• Have experience of interacting with product development groups, being able to translate science into working prototypes.
• Work with team members both internally and externally in a proactive, cooperative manner.
• Have the willingness to transfer knowledge and be able to coach and mentor junior colleagues i.e. placement and PhD students.
• Excellent networking skills and proactivity.

What you need to know

What can we offer in return? Great benefits you’d expect from a business the size of Nestlé – in the shape of a competitive salary and benefits package, bonus scheme, flexible working scheme, 25 days holiday plus bank holidays plus flex leave, pension scheme and a real focus on personal development and growth. Relocation support could be available for the successful candidate.

We will be considering candidates as they apply and we will occasionally close job advertisements early in the event we receive sufficient applicants, so please don’t delay in submitting your application.

At Nestlé, our values are rooted in respect – for our employees, our customers and our consumers.That’s why championing diversity and inclusion is so important to us; when we embrace different perspectives and give everyone the chance to be the best they can be, we can think in new, creative ways that grow and enhance our business. We are committed to equal opportunity for all and we may collect relevant data for monitoring purposes during our candidate registration process.