Principal Scientist- Functional Systems; Chemist

Symrise is a global supplier of fragrances, flavors, food, nutrition, and cosmetic ingredients. Its clients include manufacturers of perfumes, cosmetics, food and beverages, pharmaceuticals and producers of nutritional supplements and pet food.

Its sales of € 4.6 billion in the 2022 fiscal year make Symrise a leading global provider. Headquartered in Holzminden, Germany, the Group is represented by more than 100 locations in Europe, Africa, the Middle East, Asia, the United States and Latin America.

Symrise works with its clients to develop new ideas and market‑ready concepts for products that form an integral part of everyday life. Economic success and corporate responsibility are inextricably linked as part of this process.

Position Summary: Responsible for deep understanding of food chemistry in a multitude of matrices. Must be able to set up experimental designs and trouble shoot food chemistry related issues.
The candidate must have advanced knowledge of data analysis which could include: GC-MS, LC-MS, HPLC, UV‑Vis, NMR, and oxidation analysis
. Must be able to troubleshoot solubility issues, flavor chemistry interactions, color chemistry, turbidity issues, and oxidation related problems. Knowledge in health and functional ingredients would be a plus.

• Must have mastery in food chemistry related trouble shooting. Must be able to hypothesize, set up experimental plans and action them in following the scientific method.
• Act as subject matter expert in food chemistry. Ensure that we have the proper tests or partners for testing a multitude of chemistry related issues with a focus on functional beverages to start, but ability to expand to other applications.
• Build a strong network of key external partners and technical solution providers. Act as technology scout for new strategic technical partners.
• Ability to work closely with our internal R&T team for best practices in analytical methods and methods to analyze food.
• Must be able to interface and communicate technical findings to key customers.
  
  F. Act as key influencer with regard to NA strategy Functional Systems

• A:
  Establish best practice for knowledge sharing and providing service to customers.
• B:
  Is able and willing to take on project leadership role for long‑term projects.

• Excellent communication, interpersonal skills, and computer literacy are required. A basic knowledge of flavor production, product applications, market trends, sales function/role, understanding of laboratory equipment, and a broad customer base are also factors for success.
• Good organizational skills.
• Ability to work in a fast‑paced environment.
• Strong interpersonal skills and proven ability to develop and maintain strong business relationships.
• Willingness to travel nationally and internationally.
• Strong applied food chemistry knowledge.
• Excellent oral and written communications skills.
• Ability to troubleshoot in a production or pilot plan environment.
• Bonafide Occupational Qualifier—must be willing and able to taste experimental food products and smell flavors.
• Proficiency in MS Word, MS Excel, MS PowerPoint for reporting.

• Safety training for chemical laboratory, RTK Training, Hazardous waste Management, DOT Samples.

• Chemical laboratory environment, on site.

• PhD in chemistry, biochemistry, food chemistry or related field.
• 10+ years of research experience with knowledge of the US food or beverage industry. CPG experience a plus.
• This position requires a detailed oriented individual with the ability to resolve complex technical problems related to flavors and functional ingredients within food systems. The ability to integrate analytical and sensory data is a must. Must possess ability to explain complex technical content.
• In depth knowledge of food chemistry.
• Strong network of technical solution providers.
• Knowledge of health and functional ingredients is a plus.

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