Associate Scientist II - Ingredient Research

Job Description

Are You Ready to Make It Happen at Mondelēz International?

Join our Mission to Lead the Future of Snacking. Make It With Pride.

Working as part of a project team, you support the delivery of long-term research projects in line with the business and consumer needs for R&D. You plan and execute projects including hypothesis-building, experimental work, data interpretation, recommendations and dissemination of reports.

How you will contribute

With the support and guidance of a manager and technical lead, you will develop and execute project plans, effectively communicate their status and highlight risks and issues. You will build hypotheses, plan and lead bench-top experimental work and trials ensuring technical rigor good manufacturing practice and HACCP requirements.  Support scale-up to pilot plant when necessary. In addition, you will plan and conduct research activities including literature and IP reviews, analytical and sensory testing. You will independently plan, lead and co-ordinate project-related activities. In this role, you will also maintain experimental workspaces and equipment to ensure compliance with food safety and quality policies, prepare standard operating procedures, and implement corrective measures when necessary.

What you will bring

A desire to drive your future and accelerate your career and the following experience and knowledge:

• Plan experimental design, execution of benchtop and pilot plant to accomplish objectives and deliver business-related results
• Initiate/build on new ingredient research ideas, predominantly for carbohydrates and proteins, and carry out the research experimental plans in the lab environment.
• Effectively operate and maintain processing and analytical instruments in the lab and coach/train junior members to operate and analyze data.
• Apply processing techniques to support the development of ingredients and formulations for different projects, predominantly for Carbohydrates and Proteins.
• Characterize ingredients and their transformation during processing and in final product.
• Turn research solutions into product preconcepts and demonstrate pilot plant scale up
• Review literature and patents to propose solutions for technical challenges and business needs
• Effectively write/communicate/present information, as well as document work appropriately (Research Report, SOPs, etc.)
• Organize informal sensory tasting sessions to understand ingredient and prototype sensorial attributes and link to corresponding research findings

More about this role

What you need to know about this position:

The Associate Scientist II will support the Protein & Carbohydrate research team’s initiatives including the development of new ingredients for proof of principal applications in for biscuit, chocolate, bars, beverage, gum & candy and potentially soft cakes.  Experience in food ingredient functionality, formulation, and/or material science is preferred.  The candidate will take an active role in supporting work required to evaluate and develop solutions to progress Mondelēz Well-Being Platforms with technical excellence.

The individual should be capable of working collaboratively with cross-functional teams, applying technical expertise to solve complex problems, and developing and sharing best practices with the global technical community.  They should be capable of identifying and utilizing necessary resources to achieve timely delivery of project objectives, planning and executing work plans with some supervision.  Personal drive, organization, problem solving skills, creativity, and excellent communication skills will be keys to success in this role.

Education / Certifications:

Master’s degree required with concentration in: Chemistry, Food Science, Material Science or Food/Chemical Engineering. Bachelor’s Degree in same fields

Job specific requirements:

• 3 years of hands-on experience in food or related industry
• Knowledge of chemistry of food products, analytical science, formulation and processing used in food manufacture; prior carbohydrate and/or protein experience helpful.
• Knowledge functionality of ingredients, general knowledge of ways to manipulate those ingredients, and the inter-relationship of ingredient/process/packaging
• Experience in food safety documentation to support sensory/consumer science testing of product developments will be helpful
• Previous experience operating analytical and processing instruments and trouble shooting strategies.