Senior Scientist, Pet Nutrition: Raw Materials R&D

Mars, Incorporated and its Affiliates; Franklin (TN); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Company bonus

Job summary

Mars, Incorporated in the Pet Nutrition North America R&D team is seeking a Biologically oriented ingredient R&D specialist to ensure safety and quality of ingredients across a broad product portfolio.

You will collaborate with suppliers and commercial buyers, assess new ingredients for hazards, identify cost-saving opportunities, and draft ingredient specifications while supporting production of nutritious products.

Qualifications

• Bachelor’s Degree in Biological or Food Sciences or equivalent.
• 2–5 years R&D experience with established technical ingredient expertise.
• Understanding of ingredients including safety and quality attributes, in the food/pet food industry.
• Up to 10% travel required.

Responsibilities

• Collaborate with industry suppliers and commercial buyers to identify ingredients that meet product design needs.
• Identify new ingredient opportunities to deliver cost savings while maintaining or improving quality.
• Assess new ingredients for hazards and implement controls to minimize risk.
• Utilize knowledge of the ingredient portfolio across applications as a key technical contact within business.
• Leverage ingredient knowledge to help set strategy and identify savings opportunities.
• Draft ingredient specifications and manage current ingredients in the portfolio to ensure high quality products.

Skills

R&D experience

Ingredient expertise

Understanding of ingredients

Travel willingness

Education

Bachelor’s degree in Biological or Food Sciences

MS or PhD in Biological or Food Sciences

Job description

Mars, Incorporated in the Pet Nutrition North America R&D team is seeking a Biologically oriented ingredient R&D specialist to ensure safety and quality of ingredients across a broad product portfolio.

You will collaborate with suppliers and commercial buyers, assess new ingredients for hazards, identify cost-saving opportunities, and draft ingredient specifications while supporting production of nutritious products.