Sr Sensory Scientist - Meals and Beverage

Campbell's•Camden, NJ

5d•$116,200 - $159,800

About The Position

The Senior Sensory Scientist independently leads sensory and consumer research programs for the Meals and Beverage Division. Reporting to the Senior Manager, Sensory – Meals and Beverage, this role serves as a strategic and technical partner to cross-functional teams, translating business and product-development needs into robust research strategies. The role designs and executes sensory and consumer research throughout the stage-gate process; integrates sensory, consumer, analytical, and product data as appropriate; and delivers clear, actionable recommendations supporting innovation, renovation, quality, and business growth. The Senior Sensory Scientist applies sensory science expertise and business acumen to help shape Campbell’s brands and product experiences. The position works across Research and Development, Business Quality Assurance, Regulatory, Legal, Brand, Sales, Consumer Insights, and Operations. Work takes place in headquarters offices, research kitchens, pilot plants, manufacturing plants, co-manufacturers, and vendor locations. The role requires tasting and evaluating a wide range of foods and ingredients, may involve exposure to heat, hot food products, coolers, and freezers, and includes anticipated travel of approximately 20%.

Requirements

Bachelor’s degree in Sensory Science, Food Science, Consumer Science, Market Research, Statistics, Food Technology, or a related discipline.
At least 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 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 research methods, analyze and interpret statistical results, synthesize information, and translate findings into product and business recommendations.
Ability to collaborate with business and technical teams, influence stakeholders constructively, and provide evidence-based views on research strategy, study design, findings, and actions.
Strong written and verbal communication skills, including translating complex technical findings into clear, compelling, actionable stories for technical and non-technical audiences.
Ability to manage multiple concurrent projects independently, balance changing priorities, and deliver high-quality work within agreed timelines.
Strong interpersonal and collaboration skills, with the ability to work independently and contribute effectively within cross-functional teams.
Strong visual storytelling and presentation skills for communicating findings and recommendations to cross-functional and leadership audiences.

Responsibilities

Serve as the senior sensory science lead on project teams, recommending research strategies and appropriate sensory and consumer methods.
Partner with R&D, Marketing, Insights, Quality, and other 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.
Translate business and product-development questions into 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 for innovation, renovation, enablers, business continuity, and quality initiatives.
Develop and apply Design of Experiments 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 work 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 measurable dimensions of flavor, texture, and the overall product experience.
Perform other duties as needed.

Benefits

Medical insurance
Dental insurance
Short- and long-term disability insurance
AD&D insurance
Life insurance
Matching 401(k) plan with immediate vesting
Unlimited sick time
Paid time off
Holiday pay
Free fitness center access for employees at WHQ
On-site day care access at WHQ
Company store access at WHQ
Campbell’s Cares matching of employee donations and/or volunteer activity up to $1,500 annually
Employee Resource Groups
Wellness benefits