Sensory Analyst Lead

North American Breweries•Rochester, NY

5d•$25 - $38•Onsite

About The Position

The Sensory Lead will be involved in sensory analysis of product at various stages of production. This will include obtaining samples, running tests and leading sensory panels, conducting off-flavor and defect training, charting panelist sensory proficiency, recording and interpreting data, producing reports, and initiating follow-up actions. The Sensory Lead will be responsible for various tasks as needed to support ongoing projects as well as long term stability and shelf life recommendations.

Requirements

Science degree with laboratory, sensory, and/or brewing experience
Ability to read, write, analyze and interpret documents and data in English
Ability to work with mathematical concepts such as probability and statistical inference/analysis
Familiarity with statistical analysis tools (i.e. Minitab)

Nice To Haves

Sensory Science degree preferred

Responsibilities

Daily test panel setup, including sample collection, panel preparation, and clean up
Conduct single or multi-stage projects, delivering to the required standards and agreed timescales. Design research to produce good quality and actionable data, interpret results, report/present findings, make recommendations, and contribute to decision making. Utilize a wide range of sensory science methods, including qualitative and quantitative
Interface with operations to help determine their needs and how to apply sensory science to answer their research question. These clients will include Brewing, Packaging, Marketing, Quality, Product Development, and Executives
Lead the sensory panel recruitment process and helping to improve and expand the panel database
Apply statistical analysis to the data output from studies to interpret the results
Manage the Long Term Stability program and associated testing for new products and recipe or process changes. Provide reports and shelf life recommendations as sensory expert for the company
Initiate follow-up and corrective actions as necessary
Sensory training of employees, training both detection and root-cause analysis of flavor attributes and defects. Conduct AML quantitative threshold testing and maintain logs of panelist proficiency
Adhere to Good Manufacturing Practices (GMPs), properly wear Personal Protective Equipment (PPE), and follow all safety and company policies at all times
Actively exhibit a commitment to support a diverse and inclusive work environment
Perform other duties as required
Up to 10% travel may be required for cross-brewery activities and training