RD&A Technologist Bakery Turkey

About Kerry

About the role

To lead the development, testing, and application of taste and functional ingredients in bakery and confectionery products. This role bridges deep technical expertise with customer collaboration, ensuring innovative, practical, and scalable solutions aligned with Kerry’s Taste & Nutrition strategy. The technologist will also support customer troubleshooting, scale-up, and commercialization efforts, contributing to Kerry’s insight-led, value-driven approach.

Key responsibilities

Product Development & Testing

• Develop and test bakery solutions using taste and functional ingredients (e.g., emulsifiers, enzymes, flavors).
• Simulate industrial bakery processes in the lab to ensure scalability and performance.
• Conduct shelf-life, sensory, and analytical evaluations.
• Key applications include: breads, cakes, donuts, muffins, cookies, crackers.
• Apply flavor systems and clean label solutions in line with market trends.
• Customer Support & Collaboration
• Work closely with customers to understand needs and deliver tailored, insight-led solutions.
• Conduct product demonstrations, technical presentations, and support customer trials.
• Troubleshoot customer production lines to optimize performance and ensure product success.

Scale-Up & Commercialization

• Oversee the development and transfer of manufacturing processes to production teams.
• Ensure lab-scale trials are relevant and translatable to industrial settings.
• Maintain strong understanding of operational systems and manufacturing practices.
• Project & Lab Management
• Independently manage multiple projects with agility and clear communication to stakeholders.
• Maintain accurate documentation of trials, results, and customer interactions.
• Ensure lab hygiene, equipment calibration, and adherence to good laboratory practices.

Innovation & Continuous Improvement

• Stay updated on best practices, competitor benchmarking, and emerging trends in bakery and confectionery.
• Contribute to Kerry’s leadership in clean label, health-focused, and sustainable bakery solutions.

Qualifications and skills

• Bachelor’s degree or higher in Food Science, Food Engineering, Chemical/Biochemical Engineering, or related field.
• Minimum 6 years of experience in bakery product development, production, or RD&A environments.
• Strong knowledge of functional ingredients and their role in bakery systems.
• Hands-on experience with bakery equipment and industrial production lines.
• Familiarity with sensory evaluation, shelf-life testing, and flavor application.