Application Technologist, Taste, GSR

Application & Sensory Technologist – Global Sugar Reduction

Location: Princeton, NJ, US

 

We are seeking a passionate and technically skilled Application Technologist to join our Global Sugar Reduction team. This role will focus on the development and optimization of sugar reduction solutions across key categories such as dairy, bakery, and beverages, with a strong emphasis on sensory science & taste modulation. You will bring a blend of scientific rigor, creativity, and cross-functional collaboration to drive innovation and deliver impactful solutions to our customers.

 

Your Key Responsibilities:

 

• Design and execute application projects involving sweeteners, flavor modulators, and texturants — with a strong focus on sensory performance.
• Develop and optimize formulations in dairy, bakery, and other relevant categories to showcase the benefits of our sugar reduction portfolio.
• Lead sensory evaluations, including descriptive analysis, to guide formulation decisions and shape portfolio strategy.
• Collaborate cross-functionally with R&D, innovation, regulatory, and commercial teams to ensure technical work aligns with business goals.
• Support screening and application of new sugar reduction solutions, including FMPs, sweeteners, and bulking agents.
• Contribute technical content through reports, presentations, and customer-facing materials, while staying current on industry trends and coaching peers on sugar reduction.

 

We Bring:

 

• A company shaping the future based on a strong legacy of breakthrough industrial innovations and technologies
• A space to grow by encouraging and supporting curiosity and an open mindset
• Barrier-free communities within our organization where every employee is equally valued and respected – regardless of their background, beliefs, or identity
• An eagerness to be one team and learn from each other to bring progress to life and create a better future
• Collaboration with experts in health, nutrition, and beauty to drive progress
• Empowerment to make meaningful contributions while upholding ethical standards

 

You Bring:

 

• Advanced degree in Food Science, Sensory Science, Chemistry, or a related field; PhD preferred.
• 5+ years of industry experience in food & beverage or ingredients, ideally focused on sugar reduction, sensory, or flavor applications.
• Strong hands-on expertise in formulation, sensory methodologies, and product development.
• In-depth knowledge of sweeteners, flavor-modifying properties (FMPs), and texturants in food applications.
• Excellent communication and project management skills, with a passion for innovation, collaboration, and continuous learning.
• Experience in cross-functional innovation teams and familiarity with regulatory frameworks related to sweeteners, flavors, and sugar reduction solutions.

 

 

The salary or hourly wage scale provided reflects the pay range dsm-firmenich expects to pay the successful candidate for the position. Individual pay offered will be based on the applicant’s job-related skills, experience, relevant education, or training, and primary work location. Salary $97,000.00-$115,000.00.

 

 

In addition to base salary, we also offer a comprehensive total rewards package, inclusive of annual incentive pay, a retirement savings plan, health care coverage, paid time off, recognition programs and a broad range of other benefits. All benefits and incentives are subject to eligibility requirements.

 

 

About dsm-firmenich

 

At dsm-firmenich, we don’t just meet expectations – we go beyond them. 

Join our global team powered by science, creativity, and a shared purpose: to bring progress to life.

From elevating health to making fortified food and sustainable skincare, the impact of your work here will be felt by millions – every single day. Whether it’s fragrance that helps you focus, alternative meat that’s better for the planet, or reducing sugar without losing flavor, this is where you help shape the future of nutrition, health, and beauty for everyone, everywhere.

And while you’re making a diffe