Summary of Position

The Taste Modulation Scientist supports the team’s efforts to accomplish several different development tasks associated with new ingredient research, development, and base modulation in sugar reduction, masking, and mouthfeel space. This individual is a positive, energetic team player with a passion for learning about various food and beverage ingredients and product types. There is strong collaboration with other Taste Modulation team members, Flavorists, and Product Developers. They work well in a team environment, contribute ideas and hands-on assistance, as well as display an equal interest in product development and research.

Essential Job Duties

• Establish subject matter expertise in the sweetening and/or masking space, supporting complex development formulation with taste challenges.
• As a subject matter expert, assist in scoping innovation opportunities and customer project briefs, ensuring the technical feasibility of the projects.
• Works with key team members in the innovation programs and ensures the technical feasibility of the projects.
• Lead customer and research projects as technical lead, ensuring successful completion.
• Coordinate and manage resources to meet project timelines and other success criteria.
• Develop new ingredients, technologies, and full product development formulas to provide innovative solutions to customers and internal developers.
• Formulate complex natural sweetener, masking, and mouthfeel systems for custom projects.
• Execute proactive innovation and optimization development projects.
• Lead internal initiatives that showcase Taste Modulation innovations.
• Interacts with external customers as part of core team.
• Must work independently and balance a multi-task workload.
• Work with other internal team members including pricing, engineering, procurement, quality, operations, and marketing for successful project completion.
• Participate in team growth initiatives, providing technical input and soft skill coaching to junior team members.
• This role may include supervision of other teammates or management of entry to mid-level roles (typically 1-2 direct reports).

Minimum Qualifications

• Bachelor’s degree in food science, chemistry, biochemistry, engineering, or a relevant field is required.
• 4-10 years+ in the food, beverage, ingredient, and/or flavor industry with a background in product development or applications required.
• Minimum 4 years’ experience in leading new product development projects as the key technical member on a cross-functional team.
• Understanding of how to set up and execute an experiment.
• Ability to taste and describe organoleptic properties of finished products, ingredients, and flavors.
• Strong organizational, documentation, oral and written communication skills.
• Experience in sugar reduction, natural high-intensity sweeteners, FMPs, masking, ingredient modulation, and/or flavor science
• Understanding of ingredient interactions/functionality.
• Ability to effectively present information and respond to questions from groups of managers, clients, and customers.
• Knowledge of food product design, formulation, process design, product scale-up, plant testing, and commercialization.
• Working knowledge of GMPs, Food Safety, and HACCP Programs and concepts, principles and practice.
• Ability to work independently with little direction and as part of a team.
• Have a passion for creativity and innovation within a fast-paced environment.
• Strong attention to detail and ability to multi-task.
• Excellent organization and time management skills.
• Strong problem-solving skills.
• Ability to work effectively in high-pressure situations within strict deadlines.

Working Conditions

• Typical office setting for most desk work and paperwork, including use of standard office equipment.
• Typical food/beverage laboratory and pilot plant setting for all hands-on development work, including the use of standard laboratory equipment.
• Exposure to food and beverage product tastings, which may include allergens.
• Must be able to sit, stand, or remain in a stationary position for extended periods of time.
• May occasionally need to move, lift, or transport containers of ingredients weighing up to 50 lbs.
• May require travel to co-manufacturing facilities (<10% annually), where exposure to confined spaces, loud noise, excessive heat/cold, and/or wet/slippery conditions is possible.