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Senior Scientist - Sauces

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Date: 30-Dec-2020

Location: Brisbane, QLD, AU

Company: Kerry

Requisition ID 18968
Position Type FT Permanent
Recruiter #LI-MV1
Posting Type LI


Kerry offers the industry’s largest portfolio of Taste & Nutrition Systems and Functional Ingredients & Actives, serving the Global Food, Beverage and Pharmaceutical industries. We work with the world’s top Retailers and Manufacturing companies to produce some of the best private-label products and tailored Food & Beverage solutions on the market. We also work with the leading Food Service chains helping to deliver appetising, relevant and innovative custom solutions, using our expertise in new product development, production and commercialisation.


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

About Kerry


Founded in 1972 in Co. Kerry, Ireland, the Kerry Group has annualised sales in excess of €7 Billion and supplies over 15,000 food ingredients and flavour products to customers in more than 140 countries worldwide. We have established over 140 manufacturing sites, operate in over 30 countries, and employ 25,000 people worldwide. 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.

About the role


Location: Murarrie, Brisbane

Reporting to: R&D Manager for Soup, Sauce and Dressings EUM (End Use Market) who is based out of Auckland, NZ

This role contributes to the development of new scientific innovations within the Kerry R&D team focusing on Culinary Wet (Sauce & Dressings) technology, working in partnership with customers to develop innovative new concepts as well as renovating current products.

All products concepts are tailored to customer-specific needs and to deliver in terms of taste, functionality and nutrition. Our R&D team collaborates with a global network of chefs, marketing and sensory experts to deliver products to market within launch timescales.

Key responsibilities


•Product development from initiation to launch; interacts with process engineers, flavour experts, sales staff, marketing and End Use Market team, suppliers, manufacturing, customers, packaging and marketing specialists to resolve problems
•Build strong relationships with customer contacts within key accounts via visits, presentations and supporting trials in customer factory when required
•Interacts and troubleshoots with customers on application or product quality concerns
•Have a strong understanding of raw materials, solid formula design and process know how across hot and cold processing techniques and understanding of packaging fundamentals for wet condiments
•Design safety and stability into a wide range of refrigerated and ambient stable wet products including oil-based emulsion, water-based sauces, relishes, sweet sauces and jams
•Use sound commercial and technical awareness of our ingredients, processes and customer requirements to deliver `right first time’
•Manage pilot plant validation work and facilitate first production trials of new recipes internally and with customers; ensuring appropriate documentation and reports are maintained
•Create value-added products with a point of difference from our competitors, continuing to lead in the market through manufacturing process and ingredient knowledge
•Provide our customers with the best available products through developing an understanding of the market, manufacturing capabilities, ingredient restrictions etc.
•Carry out competitor and product awareness analysis – including sensory product evaluations and carrying out own retail reviews as required typically in conjunction with business development
•Actively utilise, review and expand Kerry collection products in line with business requirements
•Working on Product Improvement Projects (PIP) opportunities for both Raw Material and Finished products


Key Deliverables:


•Work well with a cross-functional team and build strong relationships with customers, providing excellent service in terms of concept development, sample delivery, product presentations and process support
•Work closely with business development and EUM technologists to develop an understanding of the market and customer needs to develop market suitable product concepts within specific parameters identified by the customer
•Ensure that products developed are cost competitive and commercially viable
•Combine food values and science to create products aligned with Taste and Nutrition market positioning

Qualifications and skills


•Bachelor’s or higher degree in Food Science or related field, with at least 8-10 years’ experience in product research and development in Sauce and Condiment industry or related field
•Prior formulating, Pilot Plant and Factory experience of working with a variety of product areas within ambient stable wet products including oil-based emulsion, water-based sauces, relishes, sweet sauces and jams is required
•Must have excellent understanding of thermal processing and filling (packaging) methods
•Experience dealing with markets in Food Service (chain restaurants) and Retail market in Australia is highly desirable, along with proven experience in formulation, recipe development, applications and processing equipment 
•Strong team player, interpersonal, organizational, and project management skills with a commitment to fulfilling customer needs.
•Ability to meet deadlines, self-managed and ability to handle multiple tasks with speed and accuracy, independently or as part of a team
•Collaborate effectively with a variety of cross –functional departments
•Lab management experience will be advantageous