Clinical Research Associate (Ingredient Testing)

Job Title: R&D Scientist

Location: Valhalla, NYY

Duration: Long Term

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