Scientist- Research Development & Applications

About Kerry

About the role

Kerry has an exciting opportunity supporting new product innovation for beverage applications in food service.  

Key responsibilities

• Conduct research including new product research and the development of foods.
• Develop new and improved methods and systems for food processing, production, quality control and packaging.
• Work in pilot plant and support production scale ups and commercialization's.
• Field customer requests both internal and external to satisfy project needs from a conceptual phase through commercialization and troubleshooting.

    ○ •  Participate in ideation/brainstorming

    ○ •  Develop gold standards while working with Culinary and subject matter experts (SMEs)

    ○ •  Match competitive products

    ○ •  Formulation Optimization

    ○ •  Concept to Commercialization

    ○ •  Execute internal processes

    ○ •  Ability to understand and troubleshoot customer processes

• Be a strong part of customer facing team to deliver solutions that will “Nourish and Delight” our customers.
• Coordinate customer calls with sales/culinary representatives through presentations both technical and culinary based.
• Work with cross functional groups to optimize the strengths of Kerry and deliver the best Taste and Nutrition experience for our customers
• Develop and protect Intellectual Property by documenting research notes.
• Study methods to improve quality of foods such as flavor, color, texture, nutritional value, convenience, or physical, chemical, and microbiological composition of foods
• Complete project requests within the time frame required by the customer.
• Assist customers with technical issues that may arise.
• Travel to Kerry production plants and to customers.

Qualifications and skills

• BS/MS/PhD in Food Science/Engineering/related science or engineering field.
• 3+ years of experience in Beverage Product Development.
• Knowledgeable about food chemistry, sensory, microbiology, food packaging systems and food engineering.
• Problem solving skills.
• Ability to work with cross-functional teams at multi levels within the organization.
• Must be able to taste and smell chemicals, flavors and food products.
• Must be able to stand for long periods of time in a laboratory setting and lift 50 pounds.