Sr. Research Scientist

Be a leading subject matter expert for the company’s savory team in both salty and spice flavors applicable for extruded snacks, chips, seeds, nuts, popcorn, meat proteins, and beverages.

The Research Scientist’s primary responsibility will be to lead savory process science and technology within the organization to help develop novel flavors and innovative processing solutions.  Candidates need to demonstrate their savory research and/or formulation experience and be prepared to discuss leading savory innovation and associated projects.

The Research Scientist will be required to identify and engage with external research organizations and academic institutions who can add value to internal projects.

The scope of this role includes optimization of existing savory technologies within the business as well as exploration of new/novel technologies.  The work will support key strategic growth areas and will be accomplished by collaborating with members of the operations and wider R&D Team (analytical, sensory, applications and flavor creation)

Essential Functions and Responsibilities:
Key Requirements:

• Support internal research programs as well as external research collaborations
• Lead internal savory process science and technology research program as well as external research collaborations
• Perform benchtop, pilot, and production scale research in areas such as acid/enzyme hydrolysis, Maillard reactions, filtration, concentration, spray drying, and pan drying
• Provide technical leadership for troubleshooting the scale-up or production of novel flavors
• Work closely with cross functional teams (operations/engineering, analytical chemistry, sensory, applications & flavor creation) to achieve desired results
• Lead work ranging from fundamental research through to food prototyping. Prepare research reports and present analysis of results
• Keep abreast of scientific advances in the areas of food science, flavor chemistry, and processing technology, and disseminate throughout the organization
• Lead multiple projects independently in terms of planning, analysis and communication

**If you’d like to hear more about this opportunity and others we are currently working on, please contact Damon Wickmann at dwickmann@cps4jobs.com.

JO:  677.22DW
#LI-DM2

Qualifications Required:

Required:  BS, MS, PhD in Food Science, Food Engineering, or similar disciplines

• BS degree in Food Science/Engineering or related discipline (MS/PhD preferred)
• In depth knowledge of unit operations in the food and flavor industry, in particular acid/enzyme hydrolysis and dehydration processes
• 6+ years’ experience in food / flavor industry with practical application of scientific methods
• Experience with advanced analytical techniques desirable, i.e., gas and liquid chromatography
• Extensive experience preparing research trial plans, executing experimental work, analyzing data, preparing trial reports and disseminating findings
• Needs to show a high degree of proactive thinking and great organizational skills
• High level of communication skills: communicates clearly and concisely in both oral and written form. Possesses excellent presentation skills, effectively translating analytical results into business drivers
• Okay with regular travel between manufacturing locations

**If you’d like to hear more about this opportunity and others we are currently working on, please contact Damon Wickmann at dwickmann@cps4jobs.com.

JO:  677.22DW
#LI-DM2