Job Description

Job Title: Formulation Scientist Food Science

Location: Valhalla, New York 10595

Duration: 12+ Months Contract/Possibility of extension

Monday-Friday, 8AM-5PM

Pay Rate : Negotiable

Responsibilities:

Job Description:

• Research scientist for the Beverage Ingredient Science & Technology (S&T) –, Conducts and supports ingredient application programs to identify and validate new ingredient and formulation technologies that drive advantage across the global Beverage portfolio.

Key Accountabilities:

• 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.
• Supports interaction and linkage to key S&T programs between Beverage categories to ensure program alignment and technology transfer to Regional teams.
• Identifies and leverages external partners to source new ingredients and technologies. Assesses technology applicability in Beverage products and delivers 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.
• Primary accountability will be focused on supporting and driving capability programs and application assessment - focused on functional ingredients and clean label preservatives ingredients that includes – model formula application, identify technical unlocks for beverage compatibility, shelf -stability validation and sensory assessment. Will work closely with S&T technical pillar team members in identifying holistic ingredient formulation solutions and transfer the same to product development for landing zone opportunities.
• Demonstrates technology applicability and potential, leveraging protocept development and presentations for technical and non-technical audiences
• Leverages strong partnerships with external and internal experts (analytical, sensory, academia) to resolve key technical challenges
• Performs basic economic evaluations on ingredients, ingredients suppliers, and product formulations to assess viability
• Participate as an active member of cross-functional teams comprised of individuals from a variety of disciplines, including Product Development, Regulatory, Legal, Marketing, Purchasing, Engineering and other groups.

Qualifications: (Must include the Education/Professional Experience Required)

• BS/MS Food Science & Technology / Food Chemistry or related field
• 3-5 yrs of experience in the Food Industry or related area
• Proven expertise in utilization of scientific method 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, leveraging project management tools.
• Self-starter with good oral and written communication and presentation skills, the ability to work with various personalities and work styles,
• Have technical curiosity and the ability to work effectively in cross-functional and global teams.
• Positive learner--highly creative individual with desire to gain and apply knowledge to new products/opportunities
• Ability to travel when needed

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