Sensory Scientist III
About the Role
The Sensory Scientist III leads sensory research focused on ensuring the sensory quality, consistency, and shelf-life performance of all Sartori products. This role designs and executes sensory shelf-life studies, defect identification and root-cause investigations, and competitive quality benchmarking to support product integrity and continuous improvement. The Sensory Scientist partners closely with R&D, Quality, Operations, Supply Chain, Marketing, and Sales to translate sensory data into actionable insights related to process control, ingredient variability, packaging, and storage conditions. Additionally, this role establishes and maintains best-in-class sensory standards, trains and mentors panelists, and advances sensory tools and methodologies to proactively identify risks and protect brand quality over the product lifecycle.
Responsibilities
- Designs and leads statistically robust sensory studies, including sensory shelf-life, defect characterization, and quality benchmarking.
- Analyzes and interprets sensory and consumer data using appropriate statistical methods and translates findings into clear, actionable insights.
- Identifies, characterizes, and supports root-cause analysis of sensory defects related to processing, ingredients, packaging, and storage.
- Conducts internal and competitive quality benchmarking to establish and maintain sensory standards.
- Partners with cross-functional teams (R&D, Quality, Operations, Supply Chain, Marketing, Sales) to translate sensory data into actionable recommendations.
- Trains, manages, and mentors trained sensory panels and junior sensory scientists.
- Develops and maintains sensory protocols, lexicons, and best practices for dairy products.
- Provides technical support by researching and presenting findings regarding customer requests/challenges related to sensory.
- Complies with company safety, HACCP, and GMP policies during plant trials and other plant activities.
- Delivers against set R&D and Sartori company metrics and initiatives.
- Maintains confidentiality regarding internal and customer proprietary formulas, ingredients, and projects.
Qualifications
- Master’s degree in Food Science or Sensory Science required; PhD preferred. Equivalent experience may be considered in lieu of advanced degrees.
- 5+ years of experience in sensory and consumer research, preferably in dairy or food manufacturing.
- Demonstrated experience designing, analyzing, and interpreting statistically rigorous sensory studies.
- Proficiency with sensory and statistical analysis software (e.g., Compusense, XLSTAT, JMP, R, or equivalent).
- Experience working with trained sensory panels and quality-focused sensory programs.
Skills
- Alignment with Company Values: Demonstrates behaviors and values reflecting Sartori’s culture (family, commitment, authenticity, ingenuity, integrity, humility).
- Organizational and Time Management Skills: Manages priorities::/111LineLineLineLine}}}}>> lili