Research Scientist (Beverage Ingredient Science) Duration: 08+ Months Contract/Possibility of extension Schedule: Monday-Friday, 8AM-5PM Pay Rate: Negotiable Responsibilities: Support and drive technical evaluation of new ingredient and formulation technologies for the Beverage portfolio (Sports and Fitness, Hydration, and CSD). Conduct hands-on application assessment & testing at both the bench and in pilot plant leveraging experimental design. Support interaction and linkage to key S&T programs between Beverage categories to ensure program alignment and technology transfer to Regional teams. Identify and leverage external partners to source new ingredients and technologies. Assess technology applicability in Beverage products and deliver proven solutions to product development teams. Support and work with technical program leaders to deliver technical solutions to improve the nutrition and performance of Beverage products, leveraging expertise in food physical chemistry and food ingredient functionality. Initiate and build SME network with global R&D peers to transfer & implement new technologies for global teams. Focus on supporting and driving capability programs and application assessment, including model formula application, technical unlocks for beverage compatibility, shelf-stability validation, and sensory assessment. Demonstrate technology applicability and potential, leveraging protocept development and presentations for technical and non-technical audiences. Leverage strong partnerships with external and internal experts (analytical, sensory, academia) to resolve key technical challenges. Perform basic economic evaluations on ingredients, ingredient suppliers, and product formulations to assess viability. Participate as an active member of cross-functional teams comprised of individuals from various disciplines, including Product Development, Regulatory, Legal, Marketing, Purchasing, Engineering, and other groups. Qualifications: BS/MS in Food Science & Technology / Food Chemistry or related field 3-5 years of experience in the Food Industry or related area Proven expertise in the utilization of scientific methods and critical thinking to drive robust research programs and deliver results. Understanding of food chemistry, carbohydrates, product formulation and development, ingredient technology, and food safety. Functional knowledge of analytical test methodologies and data interpretation. Ability to make significant technical scientific advances utilizing internal and/or external resources. Detail-oriented individual with proven ability to independently lead multiple projects and work streams simultaneously. Self-starter with good oral and written communication and presentation skills, with the ability to work with various personalities and work styles. Technical curiosity and the ability to work effectively in cross-functional and global teams. Positive learner--highly creative individual with a desire to gain and apply knowledge to new products/opportunities. Ability to travel when needed. Seniority Level: Mid-Senior level Employment Type: Full-time Job Function: Quality Assurance Industries: Food and Beverage Services #J-18808-Ljbffr
Research scientist (Beverage Ingredient Science) • Valhalla, NY, United States
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