Dough Scientist

Nestlé’s Research & Development Center is our regional powerhouse driving innovation in food, beverage, and pharmaceutical science. Backed by our global Nestlé R&D organization, we lead breakthrough discoveries that are both good for consumers and the planet. Our team of experts range from product developers to engineers, working across our portfolio of food, beverage, infant nutrition, and health science to create leading-edge products and services. As part of our organization, you will use your entrepreneurial spirit and commitment to excellence to unlock the power of food and provide premium value.

POSITION SUMMARY:

We are looking for a dough scientist to join our Science and Technology team and perform research and development activities in support of innovation, renovation and knowledge building projects for dough based products. Develop and advance expertise in strategic Dough Science and Technology areas as assigned. Provide expert advice as a member of interdisciplinary project teams. Provide technical assistance to factories as requested. Live the Nestlé values and policies, e.g. safety, sustainability.

PRIMARY RESPONSIBILITIES:

• Advance S&T field via identification and evaluation of new technologies that can have significant impact on new products, improved products or processes, and/or capital avoidance.
• Leverage dough science knowledge/expertise by problem solving and diagnosing issues in current products ingredient or processing challenges.
• Demonstrate creative approaches to assess and problem solve in dough technology for various applications.
• Further develop an expertise and understanding of the benefits of incorporating alternative and diverse cereals or grains into current and new products/doughs, as well as relevant bioprocessing.
• Act as a contact with external technology partners with regard to technology and ingredient evaluation.
• Utilize broad approaches to projects and exhibit collaboration with multiple functions, both internally and externally, to deliver against project goals.
• Manage strategic relationships across a diverse group of external resources including research institutes, technology providers, and suppliers to facilitate focused acquisition of novel technologies.
• Function effectively as a multi-disciplinary project manager, planner, coordinator, communicator, and technical specialist, creating team spirit and coach/guide less experienced staff.
• Manage projects following safety, legal compliance, GMP, etc, including appropriate documentation that will deliver the targeted deliverables in time, within budget and with agreed quality.
• Effectively document all work including technical plans, experimental reports, and plant trial reports.
• Effectively communicate project status using excellent oral, written, and presentation communication skills.
• Establish/keep roadmaps/project outputs aligned with category needs/roadmaps.
  
  

EXPERIENCE:

• Master's Degree required in Cereal Chemistry, Baking Science, Food Science or related discipline (Carbohydrates Chemistry, Biotechnology), PhD preferred.
• 5 years’ experience in the food industry working on research activities for dough applications.
  
  

SKILLS:

• Excellent communication skills through oral, written, and presentation communication abilities that provide clear and concise explanations of the science and understanding.
• Demonstrated ability to lead projects in a cross-functional environment, while delivering significant business results.
• Good knowledge of dough formulations and processes, such as breads, pizzas, pastas, noodles with competency to physically produce bench samples, as well as perform relevant physico-chemical analysis. Hands on experience with fermentation is a plus.
• Excellent organizational skills.
• A proactive independent worker and able to complete projects with minimal supervision yet an open, flexible and devoted team player able to work well in a team environment.
• Self-motivated with the ability to initiate and execute projects that include interfacing with operations, engineering, suppliers and product development.
• Ability to translate technical knowledge into tangible results.
• Experience with Design of Experiments. Basic knowledge of statistical analysis and large data analysis a plus.
• Exposure to product development activities with exposure to food manufacturing facilities.
• A strong ability to coach, train, and mentor product developers in the areas of dough science.
• Ability to travel 10-20%.
  
  

REQUISITION ID:

325661

It is our business imperative to remain a very inclusive workplace.

To our veterans and separated service members, you're at the forefront of our minds as we recruit top talent to join Nestlé. The skills you've gained while serving our country, such as flexibility, agility, and leadership, are much like the skills that will make you successful in this role. In addition, with our commitment to an inclusive work environment, we recognize the exceptional engagement and innovation displayed by individuals with disabilities. Nestlé seeks such skilled and qualified individuals to share our mission where you’ll join a cohort of others who have chosen to call Nestlé home.

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