RD&A Scientist - Wet Sauce

About the position

As an RD&A Scientist in the Wet Sauce/Dairy category, you will be responsible for developing and optimizing innovative food solutions that align with customer needs, market trends, and Kerry's strategic goals. You will work cross-functionally with commercial, regulatory, and operations teams to deliver high-impact projects that support Kerry's Taste & Nutrition business.

Responsibilities

• Lead and support product development projects in sauces, dressings, and dairy applications from concept to commercialization.
• Conduct bench-top formulation, pilot plant trials, and scale-up activities.
• Collaborate with customers and internal stakeholders to co-create tailored solutions.
• Apply food science and culinary knowledge to improve taste, texture, shelf life, and nutritional profile.
• Document and present technical findings clearly to both technical and non-technical audiences.
• Ensure compliance with food safety, regulatory, and labeling requirements.
• Stay current with industry trends, ingredients, and technologies relevant to sauces and dairy.

Requirements

• Bachelor's or Master's degree in Food Science, Dairy Science, Food Engineering, or a related field.
• 2-5 years of experience in product development, preferably in sauces, dressings, or dairy-based systems.
• Strong understanding of emulsification, stabilization, and thermal processing.
• Hands-on experience with formulation, sensory evaluation, and shelf-life testing.
• Ability to manage multiple projects and work in a fast-paced, collaborative environment.
• Excellent communication and problem-solving skills.

Benefits

• Comprehensive benefits package
• Incentive and recognition programs
• Equity stock purchase
• Retirement contribution