Taste Innovation Senior Scientist - Reaction Chemistry

Requisition ID 48768
Position Type (US)Full Time
Career Function Research and Development 
Recruiter
Posting Type DNI

Leading to better encompasses all we do at Kerry, it's how we've become the worlds leading taste and nutrition company. Whether it's building and manufacturing sustainable solutions for food, beverage or pharmaceutical consumers, our commitment to lead the world to better nutrition drives us forward. With 24,000+ colleagues across the globe and 15,000+ Kerry products, your opportunities are limitless.

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.

What will you do?

Responsible for developing innovation technologies and Taste solutions in reaction flavors (Maillard reaction), contributing to the growth objectives of the Global Taste Innovation Platforms. Expertise in Maillard reactions, with focus on thermal generation of flavors, comprehensive understanding of interactions between reducing sugars with amino acids. Research experience of reaction chemistry within the flavor categories of savory, dairy, brown tonalities and taste modulation.  They will work on global projects, delivering results against technology gaps and needs in Kerry by collaborating closely with key stakeholders and partnering departments including regional Flavorist technology champions, RD&A Scientists and Technologists, Portfolio Manager, Marketing, Sensory, End use market business teams, Operation, and Regulatory.

 

• Delivery of Innovation pipeline in technology of expertise
• Support Senior Flavorists and Scientists on strategic internal/external technology presentation including designing and preparing technology demos.
• Creation of taste products to fill portfolio gaps, or for new applications.
• Establish and maintain a global network and communication with regional Flavorist and Scientist technology champions being able to provide references and information on new technologies.
• Training of Regional Flavorists, Trainee Flavorists, and System Developers.
• Work closely with R&D teams in building IP needs (IP formulation support, help with claims for patents where needed). 
• Active role in commercializing of the novel keys the innovation keys into various systems (Optiva, MDG, Salesforce etc).
• Participate in sensory panels and other developmental opportunity sample evaluations.
• Build and improve Kerry innovation technology portfolio in the technology of expertise.
• Assess new ingredients and technologies; be able to build technology-driven taste blocks and keys.
• Lead and execute assigned global innovation projects working in collaboration with partnering RD&A scientists and technologies as well as key business stakeholders.
• Lead or co-lead strategic customer and must-win commercial briefs working in collaboration with commercial/innovation Flavorists and Scientists in the regions.
• Follow best practices creating taste products in alignment with lab safety protocols.
• Maintains a clean and safe laboratory work environment.
• Prepare and maintain technical records on all assigned projects and meet project deadlines.
• Collaborate with cross functional teams including R&D technologists, plant/production, sampling/quality, shipping/receiving, project managers, application staff, and others working in the same project.
• Independently coordinate acquisition of the necessary materials or equipment for all product and process trials. 
• Participate in the sensory-guided analysis of the developed products including evaluation in the target applications.
• Adhere to Standard Operating Procedures (SOPs).

What will you need to be successful?

• Bachelor's of Science with 10+ years of experience, Master of Science with 6+ years of experience or Ph.D. with 4+ years in organic chemistry or analytical chemistry or food chemistry, chemical Engineering or related science.  
• Strong research track record in reaction flavors, Maillard chemistry, and relevant analytical skills.
• Analytical skills for gas chromatographic systems with several detectors as FID, PFPD, MSD, and MSMS; GCO for characterization of key savory and smoke aroma components and off notes.
• Expertise in Maillard chemistry, ability to explain mechanisms; Need for skills that can decipher competitive complex flavors