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RDA Scientist I

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.
About the role

Kerry’s Texture Systems impart desirable food structure to a wide range of dairy, confectionery, beverage, and baked goods. Texture Systems will have an impact on the processing of food, and beverages, structural shelf life, and the eating qualities (sensory qualities) of the foodstuffs in which they are applied.

Reporting into the Texture Systems Manager, you will be an integral part of a highly dynamic and highly focused team.  You will be responsible for developing new and existing products for the Texture Systems technology within the European and Russian region. 

The role will require a highly motivated team player with strong practical technical skills, a passion for food texture applications, a highly motivated desire to learn, and a drive to gain recognition as a true expert in the Texture Systems technology.

Key responsibilities
  • Oversee Texture System projects, from bench development through to scaling up in a Kerry manufacturing site.
  • Oversee the pilot plant application of Kerry texture systems into a range of foodstuffs, and follow through with a detailed internal technical report, detailing processing used, texture analysis, shelf life tests, and sensory evaluations.
  • Maintains laboratory, including upkeep and calibration of equipment, stocking of supplies and general cleaning of work areas.
  • Maintain an overview of the inventory of raw materials 
  • Keep up to date with key scientific developments (peer reviewed scientific literature, patents, trade journals,) 
  • Conduct research for the improvement of existing products, both from a technical and a cost perspective.
  • Work closely with other application teams and other Kerry technologies to develop innovative solutions and resolve technical problems.
  • Document all research in the designated computer databases.
Qualifications and skills

•    BSc in a Food Science discipline as minimum.  
•    Minimum of 5 years’ experience in the Food or Beverage Industry
•    Familiarity with taking a product from concept to commercialisation
•    Have a practical and relevant flavour, ingredient and processing knowledge in dairy products, both at pilot plant and factory processing level.
•    Strong technical knowledge of Food Structure. Ideally skilled in the analysis of food structures, with respect to rheological measurements, emulsion characterisation,correlating this to microstructure.
•    Good understanding of the dry-blending manufacturing process
•    Good knowledge of food processing unit operations, including crystallisation, aeration, emulsification.
•    Strong project management skills
•    Excellent problem-solving capabilities 
•    Excellent communication and presentation skills.

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