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Senior Scientist, Texturants 1

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Date: 04-Jul-2019

Location: Hoffman Estates, IL, US

Company: Tate & Lyle

 

ROLE PURPOSE

 

This role will focus on developing fundamental scientific knowledge in starch applications and support the launch of new starch ingredients globally. Prior experience in providing thought leadership while using technology to solve complex research problems is required.   This role is recognized as a high-level scientific resource and must have demonstrated ability to develop and champion independent ideas leading to successful project completion.

 

MAIN ACCOUNTABILITIES

The Senior Food Scientist, Texturants will have three primary areas of responsibility:

  1. Foundational Characterization of Texturants Application Research: Assess interactions and influence of different parameters on the functionality of starches in food applications. Provide leadership with respect to starch ingredient functionality to external and internal partners.
  2. Support development and launch of starch NPD: Provide technical resource for application functionality of starch NPD with participation on Innovation and Commercial Development (ICD) stage gate project execution. Champion NPD in the NOAM region through collaborative external and internal application guidance and training development.
  3. Texturants Technical Leadership: Leverage contact and cooperation with suppliers, universities and research facilities to keep abreast of new developments, methods and innovations related to starches. Promote Tate & Lyle to customers and external partners as a leader in texture science and research through Scientific Education Outreach (SEO) and training programs.

EHS

  • Perform, Maintain and improve the EHS standard and requirements as set by the Company.  Participate in the company’s EHS program including training, audit etc., arranged by the company

PERFORANCE MEASURES

 

  • Championing a safety mindset
  • Identifying and executing foundational ingredient and food application interactions studies to support Texturants strategic direction and growth
  • Supporting development and launch of starch NPD, with particular attention in NOAM region
  • Supporting Global/Regional Application and Technical Service (ATS) teams with customers’ challenges related to starch
  • Engaging customers as Texturants Ingredient Technology Expert
  • Developing and promoting Scientific Education Outreach (SEO) for starches in NOAM region
  • Developing and providing internal and external training on starch technology
  • Leading select starch line extensions projects
  • Conducting competitive ingredient analysis and evaluation
  • Providing M&A and Open Innovation assessment support and due diligence as needed
  • Developing an external network with Universities and Industry Associations
  • Managing weekly planning and prioritization efficiently and in line with the business priorities
  • Promoting effective networking and knowledge sharing with all relevant business partners globally

 

QUALIFICATIONS

  • Minimum Masters or PhD degree within food science or food engineering field or similar education
  • Strong knowledge of food product development and innovation
  • Experience with rheology, texture and polymer science and methods used to characterize food systems
  • Strong statistical and experimental design knowledge
  • Ability to communicate effectively, verbal and written, with diverse audiences ranging from highly scientific/technical to non-technical personnel and customers.
  • Strong focus on customer satisfaction
  • Ability to travel up to 25% 
  • Proficient in English

EXPERIENCE

  • Minimum 6 years (Master’s degree) or 3 years (PhD degree) experience in research and development or applications within the food, ingredients and/or bio-material science industry
  • Working within an international environment as well as in a matrix organization
  • Commitment to Continuous Improvement
  • Demonstrated knowledge of Project Management techniques, tools & processes necessary to accomplish these tasks

 

SKILLS / KNOWLEDGE

Knowledge specific to the position:

  • Food Chemistry/Biochemistry. Carbohydrate Science
  • Good knowledge of food formulation, food processing and food evaluation
  • Awareness of food legislation globally
  • Sensory Science
  • Experimental Design and Statistics
  • Knowledge in Intellectual Property process
  • Excellent knowledge of the Food Business
  • Focus on the B2B segment is preferable
  • Familiar with complex international organizations
  • Good IS/IT Systems knowledge.

 

 


Nearest Major Market: Chicago