Beverage Flavor Architect — Citrus Innovation

International Flavors & Fragrances Inc.; Lakeland (FL); On-site; USD 90,000 - 140,000; Full time

Job summary

IFF seeks a Beverage Designer to develop and refine beverage flavors at the Lakeland Citrus Innovation Center. You will independently create prototypes, determine dosage levels, and collaborate with Flavorists to translate concepts into finished products.

You will test materials, scale up processes, present findings to customers and cross-functional teams, and support global programs. A strong background in beverage applications and sensory analysis is essential.

Qualifications

• Bachelor’s degree in Food Science or related field.
• 5+ years of beverage applications, flavor development, or finished-product design.
• Strong sensory ability, including tasting and evaluating flavors and ingredients.

Responsibilities

• Develop and test finished beverage products and prototypes, determining dosages and ingredient usage.
• Collaborate with Flavorists to translate flavor designs into high-quality finished products.
• Support Citrus Research and Development, innovation programs, and customer projects by experimenting with new materials and technologies.
• Taste and evaluate flavors, ingredients, and finished products to understand performance and identify improvements.
• Manage projects from concept through prototype development to scale-up, troubleshooting materials and processes.

Skills

Flavor formulation

Sensory evaluation

Project management

Cross-functional collaboration

Education

Bachelor's degree in Food Science or related field

Job description

IFF seeks a Beverage Designer to develop and refine beverage flavors at the Lakeland Citrus Innovation Center. You will independently create prototypes, determine dosage levels, and collaborate with Flavorists to translate concepts into finished products.

You will test materials, scale up processes, present findings to customers and cross-functional teams, and support global programs. A strong background in beverage applications and sensory analysis is essential.