RD&A Senior Scientist - Bakery

About Kerry

Kerry is the world's leading taste and nutrition company for the food, beverage and pharmaceutical industries. Every day we partner with customers to create healthier, tastier and more sustainable products that are consumed by billions of people across the world. Our vision is to be our customers' most valued partner, creating a world of sustainable nutrition. A career with Kerry offers you an opportunity to shape the future of food while providing you opportunities to explore and grow in a truly global environment.

About the role

• Working in a fast paced environment, responsible for the application and demonstration of Kerry ingredient products sold to into the bakery industries
• Leading application studies and concepts creations in bakery application with deep understanding on different baking processes and formulations, as well as key technologies in Kerry bakery sEUM product portfolio, such as enzymes, emulsifiers, texturant system, taste ingredients, glaze, conventional and natural food preservation, proteins, etc.

Key responsibilities

• Design and conduct research including new product development and application work for the bakery industry

• Maintain an active working knowledge of a range of Kerry technologies and innovations
• Work with cross functional groups to optimize the strengths of Kerry and deliver the best technical Taste and Nutrition experience for our customers
• Field customer requests both internal and external to satisfy project needs from a conceptual phase through troubleshooting, commercialization and plant level manufacturing
• Establish a relationship with our customers, working through our bakery and related sales and marketing teams
• Strong bakery formulation knowledge and experience in a commercial bakery plant or R&D facility setting
• Understanding and experience in the functionalities and application of enzymes, emulsifiers, functional proteins, taste ingredients and other technologies in the context of bakery formulations
• Scientific knowledge of basic ingredient interactions and roles in bakery formulations, such as flour, shortening, eggs, sugar, salt, water, as well as other functional ingredients which may be added for processing benefits, shelf-life, texture, product quality, etc.
• Understanding of different bakery products such as yeast raised, chemically leavened, laminated; and processing such as sheeting, molding, rounding, depositing, proofing, frying, baking, continuous and batch, etc.
• Demonstrated ability to use basic bakery-related analytical equipment, this includes; thermal profiling, pH meter, viscosity (various methods), specific gravity, product dimension measurement, texture analyzer, dough rheology, etc.
• Familiarity with more specialized cereal/food science equipment is a plus or an interest in learning how to use these is a requirement. This includes; C-cell (other crumb analyzer), Texture Analyzer, Mixolab (or similar dough rheology measurement), VolScan (or similar bread volume analyzer), Rheometer (dough and batter rheology), and others as necessary

Qualifications and skills

What you'll need to be successful

• Strong technical knowledge across a variety of bakery processes, formulations, technologies and ingredients
• Team player, willing to support and work with technology focused scientists and the bakery team both in Kerry and with our sales staff and their customers
• Good communicator, both verbal and written with attention to detail
• Ability to perform consistently in a fast paced environment by trouble shooting and problem solving
• Capacity to be flexible and multi-task, ability to work to challenging timelines
• Desire and willingness to learn more about new bakery technologies and processing equipments
• Skills in data analysis and technical writing and reporting

 

 

 

Qualifications, Skills, and Experience:

 

• Minimum BSc/MSc in Food Science/ Cereal Processing/ related scientific field with experience in data collation, analyses and reporting (verbal and written for technical and non-technical audiences) using a scientific approach
• Food industrial experience of +6 years desirable
• Strong background in food/ cereal chemistry, sensory, spoilage, food packaging with bakery operational experience or processing knowledge preferable