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R&D Scientist - Food Protection and Preservation

Requisition ID 24661
Position Type (US)Full Time
Career Function Research and Development 
Recruiter #LI-MQ1
Posting Type LI

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:

A career with Kerry Taste & Nutrition offers you an opportunity to shape how people across the globe view food and beverage while providing you opportunities to explore and grow as your interests do. With our commitment to a sustainable future, a career with Kerry is something you can feel good about.

 

Where you'll work:

At the Kerry Center in Beloit, we are a leader in taste and nutrition for the global food, beverage and pharmaceutical industry.  We have approximately 700 employees at this location that perform various task such as finance, procurement, supply chain and customer care.  This location is commutable from major cities such as Milwaukee and Madison.

Our Values:      Courage | Enterprising Spirit | Inclusiveness | Open-mindedness | Ownership

 

What you'll do:

The RD&A Scientist collaborates with Business Development, Operations, Regulatory, Finance and other RD&A experts to develop multi-functional, clean label food ingredients to maintain freshness of food products.  S/he will be responsible for the design and execution of bench top and pilot scale experiments and supporting factory trials involving fermented and spray-dried functional ingredients.  The candidate will lead and participate on proactive and reactive Food Protection product & process technology projects, coordinate product introductions & commercialization, lead and participate on innovative interdepartmental and global teams.  S/he will also keep current with the state of the art by complementing their experimental work with literature searches and participation in relevant conferences or online forums. The successful candidate will strive to meet customer expectations while maintaining compliance with all regulatory requirements.         

Design, conduct, and lead new product research for the development of multi-functional food ingredients.  This requires a competency in bench top microbiology, aseptic technique, plating, transfer & culture maintenance.

Execute internal and external customer requests to satisfy project needs from a conceptual phase through commercialization and troubleshooting.  This would involve activities such as:

  • Participation in ideation/brainstorming
  • Preparing project and experimental plans
  • Matching competitive products
  • Formulation optimization
  • Lead project from concept to commercialization
    • Execute internal processes
    • Ability to understand and troubleshoot customer processes

Develop and optimize manufacturing processes which may include fermentation, spray drying, freeze drying, centrifugation, filtration, pelletizing, evaporation, pasteurization and sterilization.  Experience or exposure to these processes are critical to success in this role.

 

What you'll need to be successful:

  • Minimum 3 years of experience in food development industry, 5+ years preferred. 
  • B.S. in Microbiology and Food Science, or a related technical degree required,  M.S. preferred.
  • Highly competent in bench top microbiology, aseptic technique, plating, transfer & culture maintenance.  Competent in handling foodborne pathogens, including spore-formers, gram positives and gram negatives.  Competent in handling yeast, mold and lactic acid bacteria. 
  • Experience working with food fermentation pilot or production equipment (i.e. fermentation, spray drying, freeze drying, centrifugation, filtration, pelletizing, evaporation, pasteurization and sterilization).
  • Strong background in food chemistry, food processing, sensory, microbiology, food packaging systems and food engineering.
  • Knowledge of food products and pathogens likely to be encountered in different foods.
  • Understand the impact of product preparation, product variability, product packaging and storage conditions upon the microbial ecology of foods.  Understand microbial adaptation to stress conditions found in foods and processing environment.
  • Able to set and adjust priorities in a highly dynamic environment, simultaneously manage projects, and drive projects to completion on schedule.
  • Able to develop and deliver succinct and relevant presentations to external customers, seminars, and internal meetings.
  • Strives for high standards, seeks innovative solutions, drives continuous improvement of products and processes and demonstrates a high degree of intellectual curiosity.
  • Must be able to travel 10%

Kerry is an equal opportunity employer. Employment decisions are made without regard to race, color, religion, national or ethnic origin, sex, sexual orientation, gender identity or expression, age disability, protected veteran status or other characteristics protected by law. Kerry will only employ those who are legally authorized to work in the United States for this opening. Any offer of employment is conditional upon the successful completion of a background investigation and drug screen. EEO is the Law poster can be found here. Additional information can also be here .                                                                                                         


Nearest Major Market: Madison

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