Senior Flavor Applications Scientist (Ice Cream & Bakery)

Sensient Technologies; Hoffman Estates (IL); Sur place; USD 90 000 - 110 000; Plein temps

Résumé du poste

Sensient Technologies Corporation is seeking an Application Scientist III to develop innovative ice cream, bakery, and confectionery flavor applications. You will work with cross-functional teams to turn ideas into finished products and manage multiple projects.

The role emphasizes hands-on formulation, sensory evaluation, and collaboration with flavorists and sales. A food science background and strong communication are essential.

Qualifications

• Bachelor's degree or equivalent in a food-related technical field.
• Significant experience in food or flavor product development.
• Ability to formulate finished ice cream, bakery, and confectionery products.
• Knowledge of food processing, sensory evaluation, and shelf life testing.
• Strong written and verbal communication for customers and teams.

Responsabilités

• Develop standard and innovative ice cream, bakery, and confectionery products.
• Plan and manage multiple application projects with records and updates.
• Partner with sales and technical teams to meet customer needs.
• Conduct product testing, including stability, shelf life, and sensory evaluation.
• Collaborate with flavorists and technical partners to create flavor systems.
• Support customer presentations and visits with technical solutions.
• Contribute to a safe laboratory environment and mentor team members.

Connaissances

Food science background

Flavor product development

Ice cream formulation

Regulatory knowledge

Communication skills

Project management

Formation

Bachelor's degree in food science

Description du poste

Sensient Technologies Corporation is seeking an Application Scientist III to develop innovative ice cream, bakery, and confectionery flavor applications. You will work with cross-functional teams to turn ideas into finished products and manage multiple projects.

The role emphasizes hands-on formulation, sensory evaluation, and collaboration with flavorists and sales. A food science background and strong communication are essential.