Research scientist; Beverage Ingredient Science

Duration: 08+ Months Contract/Possibility of extension

Schedule: Monday-Friday, 8AM-5PM

Pay Rate: Negotiable

Responsibilities:

• Support and drive technical evaluation of new ingredient and formulation technologies for the Beverage portfolio (Sports and Fitness, Hydration, and CSD).
• Conduct hands-on application assessment & testing at both the bench and in pilot plant leveraging experimental design.
• Support interaction and linkage to key S&T programs between Beverage categories to ensure program alignment and technology transfer to Regional teams.
• Identify and leverage external partners to source new ingredients and technologies. Assess technology applicability in Beverage products and deliver proven solutions to product development teams.
• Support and work with technical program leaders to deliver technical solutions to improve the nutrition and performance of Beverage products, leveraging expertise in food physical chemistry and food ingredient functionality.
• Initiate and build SME network with global R&D peers to transfer & implement new technologies for global teams.
• Focus on supporting and driving capability programs and application assessment, including model formula application, technical unlocks for beverage compatibility, shelf-stability validation, and sensory assessment.
• Demonstrate technology applicability and potential, leveraging protocept development and presentations for technical and non-technical audiences.
• Leverage strong partnerships with external and internal experts (analytical, sensory, academia) to resolve key technical challenges.
• Perform basic economic evaluations on ingredients, ingredient suppliers, and product formulations to assess viability.
• Participate as an active member of cross-functional teams comprised of individuals from various disciplines, including Product Development, Regulatory, Legal, Marketing, Purchasing, Engineering, and other groups.

Qualifications:

• BS/MS in Food Science & Technology / Food Chemistry or related field
• 3-5 years of experience in the Food Industry or related area
• Proven expertise in the utilization of scientific methods and critical thinking to drive robust research programs and deliver results.
• Understanding of food chemistry, carbohydrates, product formulation and development, ingredient technology, and food safety.
• Functional knowledge of analytical test methodologies and data interpretation.
• Ability to make significant technical scientific advances utilizing internal and/or external resources.
• Detail-oriented individual with proven ability to independently lead multiple projects and work streams simultaneously.
• Self-starter with good oral and written communication and presentation skills, with the ability to work with various personalities and work styles.
• Technical curiosity and the ability to work effectively in cross-functional and global teams.
• Positive learner--highly creative individual with a desire to gain and apply knowledge to new products/opportunities.
• Ability to travel when needed.

Seniority Level: Mid-Senior level

Employment Type: Full-time

Job Function: Quality Assurance

Industries: Food and Beverage Services