Rda Technologist - Wet Culinary Ssd

About Kerry

About the role

The RD&A Technologist will be responsible for developing wet culinary systems, including soups, sauces, and dressings. This involves creating customized solutions, validating products, developing processes, and supporting customer trials.

The role requires working closely with customers to innovate new concepts and improve existing products.

Product concepts will be tailored to customer specifications, focusing on taste, functionality, and nutrition. The RD&A team collaborates with global chefs, marketing experts, and sensory specialists to deliver products within launch timelines.

Key responsibilities

• Oversee product development from initiation to launch, collaborating with RD&A Managers when needed.
• Work with process engineers, flavor experts, sales, marketing, and End Use Market teams to resolve issues and ensure product success.
• Strong understanding of wet culinary products, including raw materials, formulation, process, and packaging, with a focus on emulsion technology, sweet syrups, condiments, and water-based sauces.
• Expertise in designing ambient stable recipes and understanding thermal processing requirements for product safety and stability.
• Evaluate the current product portfolio and suggest improvements to create best-in-category products.
• Lead Product Improvement Projects (PIP) for both raw materials and finished products.
• Troubleshoot application or product quality concerns with customers and maintain strong relationships with key accounts.
• Lead sensory evaluations when required.
• Collaborate with the procurement team to search for and evaluate new and alternative materials.
• Lead customer presentations, working closely with the Sales and Marketing teams.
• Ensure product applications meet local or regional regulatory standards.
• Participate in RD&A projects, ensuring proper documentation of experimental trials and facilitating product scale-up and transfer to manufacturing.
• Adhere to good laboratory practices, maintain laboratory equipment, and ensure a clean work environment. Participate in quality improvement efforts within the function.
• Expand scientific knowledge through interactions with senior scientists, academic experts, literature reviews, and regulatory monitoring.

Qualifications and skills

• Minimum BSc in Food Technology, Food Science, or Applied Science.
• At least 3 years of relevant industry experience.
• Experience with wet culinary raw materials, formulation, processing, and packing.
• Strong presentation, communication, and writing skills.
• Proficiency in MS Word, MS Excel, and MS PowerPoint.
• Good interpersonal skills and self-organization abilities