Scientist- Research Development & Applications

Kerry•Beloit, WI

1d•Onsite

About The Position

Kerry has an exciting opportunity supporting new product innovation for beverage applications in food service. This role involves conducting research for new product development, creating and improving methods for food processing, production, quality control, and packaging. The scientist will also work in a pilot plant, support production scale-ups and commercializations, and handle customer requests from concept to commercialization and troubleshooting.

Requirements

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.

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 commercializations.
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.
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.