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Food Texture Systems Technologist

Posted 12 February by KERRY Featured Ended

The Texture Systems Technologist will be responsible for supporting the development and formulation of new and existing products for the texture Systems technology within the European region

You will work closely with the commercial sales team.. You will develop and commercialize texture systems products - and present to customer audiences

The role will require experience in the science and technology of texture systems in a range of foodstuffs, with the focus on dairy products. The role will require a motivated team player with strong practical technical skills, a passion for food texture applications, a desire to learn, and a drive to become adept in the texture systems technology

Kerry's texture systems impart desirable food structure to a wide range of dairy, confectionery, beverage, and baked goods. Texture systems have an impact on the processing of food, and beverages, structural shelf life, and the eating qualities (sensory qualities) of the foodstuffs in which they are applied

About our Global Technology & Innovation Centre (Ireland):

Naas is home to Kerry EMEA's Global Technology & Innovation Centre. This state of the art facility has been designed to bring together all our capabilities and technologies in one location. The Centre offers our customers a truly unique relationship experience, working closely with our industry experts in the optimum environment allows them to see firsthand the technologies, innovation and value that we can offer them and their business. This in turn allows customers to develop the unique and innovative products they want, that can be delivered quickly to market and can differentiate their brand in the market place. The Centre facilitates our customers and employees expertise in a way that makes it easy to collaborate and deliver innovative, integrated solutions.

Key Responsibilities:

  • The Texture systems technologist focusses on the development of new texture systems by calling on a understanding of the individual building blocks particularly, food esters, (food emulsifiers) gelling agents, thickeners, and stabilisers, starches, fibers and functional proteins
  • Oversee RD projects, from bench development through to scaling up in the Kerry manufacturing site
  • Oversee the pilot plant application of Kerry texture systems into a range of foodstuffs, and follow through with a detailed internal technical report, outlining the processing used, texture analysis, shelf life tests, and sensory evaluations
  • Keep up to date with key scientific developments (peer reviewed scientific literature, patents, trade journals,)
  • Conducts research for the improvement of existing products, both from a technical and a cost perspective
  • Work closely with other application teams and technologies to develop innovative solutions and resolve technical problems
  • Focusses on the market requirements by tapping into GNPD, and other market resources to develop trending technological solutions
  • Ensure that good laboratory practices and laboratory protocol is adhered to at all times
  • Documents all research in the designated computer databases

The successful candidate will:

  • Support the product development process (RD&A) for Texture Systems across the whole of Kerry EU & Russia
  • Support projects from product concept, through to product scale up and commercialisation
  • Be a key member of the applications team, supporting lab and pilot plant developments at the Kerry Global and Technology and Innovation centre in Ireland, and will support scaled up texture systems trials at Kerry manufacturing locations in Europe
  • Manage and eventually take ownership of key customer opportunities
  • Work with support functions such as marketing, sensory, analytical, regulatory, and manufacturing in order to develop a common and aligned approach to the RD&A role
  • Work closely and develop effective working relationships with the texture systems sales team
  • Support Kerry's customers, by promoting Kerry texture systems products, and how they can impart benefits customer's formulations

Qualifications, Skills and Experience:

  • Bachelor Degree in a Food Science discipline as minimum.
  • Minimum of 2 years' continuous experience in a technical capacity in the Food or Beverage production industry
  • Familiarity with taking a product from concept to commercialisation
  • Have a practical and relevant, flavour, ingredient and processing knowledge in dairy products, both at pilot plant processing and manufacturing level.
  • Knowledge of dry blending Project management skills
  • Problem solving capabilities
  • Natural communication and presentation skills.
  • MS Office skills, particularly Excel and PowerPoint
  • Experience in CRM, NPI, and project management systems such as SFDC, MDM and Optiva

Reference: 34452171

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