Senior Application Scientist

About Kerry

Kerry is the world's leading taste and nutrition company for the food, beverage and pharmaceutical industries. Every day we partner with customers to create healthier, tastier and more sustainable products that are consumed by billions of people across the world. Our vision is to be our customers' most valued partner, creating a world of sustainable nutrition. A career with Kerry offers you an opportunity to shape the future of food while providing you opportunities to explore and grow in a truly global environment.

About the role

We are seeking a highly skilled and experienced Sr. Application Scientist - Bakery to join our R&D team. This role is critical in driving the development and improvement of bakery products, ensuring they meet the highest quality standards and consumer expectations. The ideal candidate will have a deep understanding of bakery science, ingredient functionality, and product formulation, as well as the ability to collaborate effectively with cross-functional teams and customers.

Key responsibilities

•  Understanding and experience in the functionalities and application of food preservation, mold inhibition in bakery, flavors, emulsifiers and enzymes and other ingredients in bakery applications
•  Scientific knowledge of basic bakery ingredient interactions and roles in formulations, such as flour, fats/oil, eggs, sugar, salt, water, as well as functional ingredients which may be added for processing benefits, shelf-life, texture, product quality, etc.
•  Design experiments to evaluate functional ingredient performance and qualification in applications for customer application requirements
•  Application concepts creation and bakery product formulation development
•  Maintain an active working knowledge of a range of Kerry technologies and innovations
•  Work with cross functional groups to optimize the strengths of Kerry and deliver the best technical Taste and Nutrition experience for our customers
•  Field customer requests both internal and external to satisfy project needs from a conceptual phase through troubleshooting, commercialization and plant level manufacturing
•  Establish a relationship with our customers, working through our bakery and related sales and marketing teams
•  Strong bakery formulation knowledge and experience in a commercial bakery plant or R&D facility setting
•  Understanding of different bakery products such as yeast raised, chemically leavened, laminated; and processing such as sheeting, molding, rounding, depositing, proofing, frying, baking, continuous and batch, etc.
•  Demonstrated ability to use basic bakery-related analytical equipment, this includes; pH in dough and finished bakery product, viscosity, specific gravity, texture analyzer, etc.
•  Familiarity with more specialized cereal/food science equipment is a plus. This includes; C-cell (other crumb analyzer), Mixolab (or similar dough rheology measurement), VolScan (or similar bread volume analyzer), Rheometer (dough and batter rheology), and others as necessary.
 

Qualifications and skills

•  Minimum BSc in Food Science/Grain Science/ or related scientific field, with 5-7 yr food industrial experience, product development/formulation, bakery application experiences
•  Strong background in food/cereal chemistry, spoilage/mold inhibition, with bakery operational experience or baking technology knowledge preferable
•  Problem solving skills. Ability to work with cross-functional teams at multi levels within the organization. Excellent interpersonal, communication skills, accepts feedback.

The typical hiring range for this role is $89,084 to $131,354 annually and is based on several factors including but not limited to education, work experience, certifications, location, etc.  In addition to your pay, Kerry offers benefits such as a comprehensive benefits package, incentive and recognition programs, equity stock purchase and retirement contribution (all benefits and incentives are subject to eligibility requirements.