Research Scientist Sensory Quality

Research Scientist Sensory Quality

Posted Date:
Mar 3, 2026

Requisition Number: 127802

Job Location:

Hershey, PA

Reporting to the Sr. Manager, Sensory Quality Team and working at The Hershey Company's Technical Center, the Research Scientist position assists on high complexity initiatives, leading work streams within larger initiatives, and/or leading low complexity initiatives with support. Complexity of a workstream can be increased through technical complexity, manufacturing complexity, speed to market, quantity of projects and cross-functional support. For the Sensory professional, complexity is driven by the learning plan and types of applied research methods (examples of complex studies includes Drivers of Liking, consumer-based specifications, large DOE studies, a combination of multiple methods or multiple waves of research).

A successful candidate is learning how to demonstrate and apply technical knowledge and expertise (Sensory & consumer research, statistics and data visualization). Ability to develop and share technical expertise within functional area and cross functionally within the organization, strong problem-solving skills & the ability to think critically is important to role. The successful candidate is learning to communicate technical subject matter cross-functionally and with management.

This candidate is learning how to influence cross functional team members and how to build personal networks.

• Serve as the sensory project leader to support ingredient and product quality initiatives, shelf-life determination, commodity screening, strategic sourcing, cost savings projects, alternate ingredient supplier approvals and manufacturing troubleshooting.
• Work independently and as a part of a team to design, collect, analyze, interpret, and report sensory and consumer data to provide actionable guidance and business recommendations to cross-functional teams and key stakeholders.
• Apply analytical sensory methods as needed to complement testing required to meet project objectives.

• Product Development
• Continuous Improvement Team
• Manufacturing
• Engineering
• Quality and Regulatory Compliance
• External Research Suppliers

Up to 10% travel may be required, primarily within the US.

• Product Quality Maintenance and Shelf-Life Support:
  Plan and execute all sensory and hedonic test methods in support of cost improvements, Alternate supplier approval and shelf-life testing (including data analysis and reporting).
• Support Salty Snack Ingredient testing and approvals. Implement collaborative studies between Tech Center and global satellites and suppliers/comans, and analyze/approve commodity data.
• Support Oversight of Sensory Laboratory Operations (including scheduling, purchasing, storage, and preparation of references, etc.).
• Support plant troubleshooting, department capability building (new methods, etc).

• Ability to lead projects. Includes developing research design applying correct Sensory method, statistical analysis, and reporting studies to generate insights and business direction.
• Experience with statistical analysis.
• Proficient in the use of sensory data collection systems (i.e. Eye Question preferred, Compusense, SIMS)
• Knowledge and application of sensory analytical methods (descriptive analysis, discrimination: triangle test, Similarity to Control, Degree of Difference, etc.).
• Demonstrated ability to effectively collaborate across and within functions that represent diverse viewpoints.
• Leadership skills/behaviors: conflict management, excellent organizational, communication and interpersonal skills, and business acumen.
• Advanced Microsoft Office skills (Word, Excel, PowerPoint, Outlook).
• Ability to multi-task and prioritize with limited supervision.
• Shows curiosity and adaptability in applying emerging technologies-such as AI assisted data analytics, text generation, and predictive modeling-to improve the efficiency, quality, and scalability of sensory science projects.
• If experienced with statistical software programs such as SAS, JMP, R, SPSS, Stats Graphics, Minitab, etc.) and advanced statistical techniques (conjoint, regression, correlation, factor and cluster analysis, principle component analysis, etc.). Experience with quantitative and qualitative consumer test methods to drive new product development and continuous improvement efforts (CLTs, HUTs, focus groups, ethnography, online surveys, etc.).

Education and Experience:

BS in Food Science, Psychology, or Statistics with an emphasis in Sensory and Consumer Research with 0-3 years experience. A degree or certification in Sensory and/or Market Research is a plus.

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The Hershey Company is an Equal Opportunity Employer. The policy of The Hershey Company is to extend opportunities to qualified applicants and employees on an equal…