Sr Sensory Scientist - Meals and Beverage

Campbell's•Camden, NJ

About The Position

The Senior Sensory Scientist independently leads sensory and consumer research programs for Campbell’s Meals and Beverage Division. Reporting to the Senior Manager, Sensory – Meals and Beverage, the role serves as a strategic and technical partner to cross-functional teams, translating business and product-development needs into robust research strategies. The scientist designs and executes research throughout the stage-gate process, integrates sensory, consumer, analytical, and product data as appropriate, and provides actionable recommendations to guide innovation, renovation, quality, and business growth. The role partners with Research and Development, Business Quality Assurance, Regulatory, Legal, Brand, Sales, Consumer Insights, and Operations. It provides technical guidance to colleagues and project teams, supports the adoption of research capabilities, and works with external research providers when needed. The position is based across headquarters, research kitchen, pilot plant, and manufacturing facilities, with approximately 20% anticipated travel. The work may involve tasting a wide range of food products and ingredients and exposure to hot food, coolers, and freezers; appropriate personal protective equipment is required.

Requirements

Bachelor’s degree in Sensory Science, Food Science, Consumer Science, Market Research, Statistics, Food Technology, or a related discipline.
6+ years of relevant experience in sensory science, consumer research, product research, or a related field within a CPG organization, research supplier, consultancy, or comparable environment.
Willingness and ability to taste and evaluate a wide range of food products and ingredients.
Ability to travel to customers, suppliers, research facilities, and production facilities; anticipated travel is approximately 20%.

Nice To Haves

Advanced degree (M.S. or Ph.D.) in Sensory Science, Food Science, Consumer Science, Statistics, or a related discipline.
Experience working within or supporting the CPG food and beverage industry.
Expertise in sensory and consumer science, including discrimination testing, descriptive analysis, quantitative consumer research, and application of experimental design.
Experience with sensory testing, experimental design, and data analysis tools such as SIMS, Compusense, FIZZ, SAS, JMP, Minitab, or equivalent platforms.
Experience with multivariate statistical techniques and integrating sensory, consumer, and other product data to generate insights.
Experience partnering with external sensory and consumer research suppliers.
Ability to independently select appropriate research methods, analyze and interpret statistical results, synthesize multiple information sources, and translate findings into product and business recommendations.
Ability to collaborate with business and technical teams, constructively influence stakeholders, and provide a clear, evidence-based point of view on research strategy, study design, findings, and recommended actions.
Strong written and verbal communication skills, including the ability to translate complex technical findings into clear, compelling, actionable stories for technical and non-technical audiences.
Ability to independently manage multiple concurrent projects, balance changing priorities, and deliver high-quality work within agreed timelines.
Strong interpersonal and collaboration skills, with the ability to operate independently while contributing effectively within cross-functional teams.
Strong visual storytelling and presentation skills to communicate findings and recommendations to cross-functional and leadership audiences.

Responsibilities

Serve as the senior sensory science lead on project teams, recommending research strategies and selecting sensory and consumer methods for business and technical objectives.
Partner with R&D, Marketing, Insights, Quality, and other cross-functional stakeholders to align research priorities, influence project direction, and maximize business impact.
Lead sensory and consumer research projects from problem definition and study design through data collection, analysis, interpretation, recommendations, and communication of results.
Translate ambiguous business and product-development questions into focused research objectives, integrated learning plans, and actionable recommendations.
Develop and apply knowledge of Meals and Beverage products, sensory profiles, consumer expectations, and category dynamics to guide product development and differentiation.
Integrate sensory, consumer, analytical, and product data to develop evidence-based recommendations and communicate business implications, risks, and opportunities.
Lead internal product evaluations and tasting experiences across categories, translating observations into sensory insights and product-development guidance using the “Mind the Gap” philosophy.
Design and execute sensory research using suitable methodologies and statistical approaches to support innovation, renovation, enablers, business continuity, and quality initiatives.
Develop and apply Design of Experiments (DoE) approaches with stakeholders to efficiently answer product and research questions.
Provide technical guidance to colleagues and project teams, share best practices, and contribute to developing and adopting sensory and consumer research capabilities.
Identify and partner with external research providers as needed, providing technical direction and ensuring methodological rigor, data quality, timely delivery, and effective communication.
Explore and apply approaches that strengthen understanding of quantifiable dimensions of flavor, texture, and overall product experience.
Perform other duties as needed.