Scientist- Research Development & Applications

Kerry; Beloit (WI); On-site; USD 85,000 - 110,000; Full time

Job summary

Kerry is seeking a Beverage Product Developer for beverage applications in food service. You will conduct research, develop methods for processing, quality control and packaging, and support pilot plants through commercialization.

Travel to Kerry plants and customers is required, collaborating with culinary SMEs to deliver taste and nutrition solutions. The role requires 3+ years in Beverage Product Development and a strong background in food chemistry, sensory analysis and packaging systems,

Qualifications

• BS/MS/PhD in Food Science, Engineering or related field.
• 3+ years of Beverage Product Development experience.
• Knowledge of food chemistry, sensory, microbiology and packaging systems.
• Ability to solve problems and work with cross-functional teams.
• Capability to taste and smell chemicals, flavors and food products.

Responsibilities

• Conduct research including new product research and development for beverages.
• Develop new methods for food processing, production, quality control and packaging.
• Support pilot plant activities and scale-ups to commercialization.
• Coordinate with sales and culinary teams on customer projects.
• Document notes and develop IP while safeguarding project timelines.
• Study methods to improve flavor, color, texture, and nutritional value.

Skills

Food chemistry knowledge

Sensory evaluation

Cross-functional teamwork

Problem solving

Flavor formulation understanding

Taste and smell ability

Packaging systems knowledge

Microbiology awareness

Education

BS/MS/PhD in Food Science/Engineering

Job description

Kerry is the world's leading taste and nutrition company for the food, beverage and pharmaceutical industries. Every day we partner with customers to create healthier, tastier and more sustainable products that are consumed by billions of people across the world. Our vision is to be our customers' most valued partner, creating a world of sustainable nutrition. A career with Kerry offers you an opportunity to shape the future of food while providing you opportunities to explore and grow in a truly global environment.

About The Role

Kerry has an exciting opportunity supporting new product innovation for beverage applications in food service.

Key responsibilities

• Conduct research including new product research and the development of foods.
• Develop new and improved methods and systems for food processing, production, quality control and packaging.
• Work in pilot plant and support production scale ups and commercialization's.
• Field customer requests both internal and external to satisfy project needs from a conceptual phase through commercialization and troubleshooting.
• Participate in ideation/brainstorming
• Develop gold standards while working with Culinary and subject matter experts (SMEs)
• Match competitive products
• Formulation Optimization
• Concept to Commercialization
• Execute internal processes
• Ability to understand and troubleshoot customer processes
• Be a strong part of customer facing team to deliver solutions that will “Nourish and Delight” our customers.
• Coordinate customer calls with sales/culinary representatives through presentations both technical and culinary based.
• Work with cross functional groups to optimize the strengths of Kerry and deliver the best Taste and Nutrition experience for our customers
• Develop and protect Intellectual Property by documenting research notes.
• Study methods to improve quality of foods such as flavor, color, texture, nutritional value, convenience, or physical, chemical, and microbiological composition of foods
• Complete project requests within the time frame required by the customer.
• Assist customers with technical issues that may arise.Travel to Kerry production plants and to customers.

Qualifications And Skills

• BS/MS/PhD in Food Science/Engineering/related science or engineering field.
• 3+ years of experience in Beverage Product Development.
• Knowledgeable about food chemistry, sensory, microbiology, food packaging systems and food engineering.
• Problem solving skills.
• Ability to work with cross-functional teams at multi levels within the organization.
• Must be able to taste and smell chemicals, flavors and food products.
• Must be able to stand for long periods of time in a laboratory setting and lift 50 pounds.