Scientist- Research Development & Applications

About the role

Kerry has an exciting opportunity supporting new product innovation for beverage applications in food service.

• 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
  • Ability to understand and troubleshoot customer processes
• Be a strong part of a 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.

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 multiple 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.