Technical Development Manager - Flavors, Aroma & Color

Airbus; Santa Fe Springs (CA); On-site; USD 120,000 - 190,000; Full time

Benefits offered by this job

Paid parental leave

Education assistance

Employee assistance program

Health plans

401(k)

Job summary

Brenntag North America, Inc. is seeking a Technical Development Manager to lead market development for sensory components like flavors, aroma, and natural color, across dairy, meat, and other NA food sectors.

You will work with strategic partners and the sales team to identify target accounts and drive technical solutions. The role requires 10+ years in food product development or technical sales, with strong knowledge of savory/dairy unit operations, and travel up to 50% regionally on the West

Qualifications

• BS or MS in Food Science (or equivalent) required.
• 10+ years of experience in food product development and/or technical sales.
• Deep understanding of unit operations and unit processes in savory and dairy industries.

Responsibilities

• Develop and grow markets for sensory components and functional ingredients in NA food industry.
• Collaborate with product/category managers to enter target accounts in assigned geographies.
• Visit accounts weekly with sales team and translate customer needs into technical solutions.
• Collaborate with application team to accelerate customer projects and commercialization.
• Maintain safety-first approach in all business activities.

Skills

Self-motivated

Strategic thinker

Communication skills

Team collaboration

Presentation skills

Education

BS or MS in food science

Job description

Brenntag North America, Inc. is seeking a Technical Development Manager to lead market development for sensory components like flavors, aroma, and natural color, across dairy, meat, and other NA food sectors.

You will work with strategic partners and the sales team to identify target accounts and drive technical solutions. The role requires 10+ years in food product development or technical sales, with strong knowledge of savory/dairy unit operations, and travel up to 50% regionally on the West