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Career Opportunities: Food Scientist - Product Development (Beverage) (55)


Requisition Number 55 - Posted 01/05/2012



Location: Hershey, PA





The Food Scientist position will assume the primary responsibility for undertaking and executing research or development on specific products, taking them from concept, to developing prototypes, scaling them to pilot and then moving to commercial manufacturing. This position interacts closely with technical, professional, and managerial staff of R&D, as well as multiple other functions, regarding technical or practical problem solutions. Provides leadership and instruction to technicians and professionals assigned to a project and provides coordination of efforts of project team as it is necessary. Also, interacts with other industries and institutions as required to exchange information and ideas in area of expertise.


This position will require travel up to 20%. Currently, travel will be US focused. Future travel will include trips to China, Mexico and other target countries.





Project leadership

         Assume primary responsibility for undertaking and executing fundamental projects of major importance, complexity and scope with emphasis on solution of theoretical problems, or for supervising and coordination the development efforts of projects having a major impact on the Companyís current and/or future business interests.  

         Undertake research or development projects as assigned, initiating own projects or recommending termination of projects as is necessary.  

         With direction, determine technical approaches to be explored as they apply to assigned project or self-initiated projects.  

         Establish objectives and approaches to execute projects.  Secure appropriate information as necessary.  

         Solve problems through application of knowledge, experience, and original thinking, and testing solutions.  

         Provide leadership and instruction to technicians and professionals assigned to assist on a project and provide coordination of efforts of other members of the project as a team as is necessary.


Method development /equipment set-up

         Responsible for the development of complex methods or the operation of complex equipment for experimentation as required.


Research design / data analysis / report writing 

         Evaluate results and draw conclusions from data.  Prepare project reports and presentations.






         Bachelor's Degree required in Food Science or a related field.  

         Master's / PhD in Food Science strongly preferred.  


Experience: This role can be filled at one of three levels and minimum experience for each level is described below.  

         Sr Research Scientist:  Bachelorís Degree plus minimum of 4 years of applicable work experience; or, Masterís Degree plus minimum of 2 years of applicable work experience; or, a Ph.D. 

         Assistant Staff Scientist: Bachelor's Degree plus minimum of 5 years of applicable work experience; or, Masterís Degree plus minimum of 3 years of applicable work experience; or,  a Ph.D. plus minimum of 1 year of applicable work experience.

         Associate Staff Scientist: Bachelorís Degree plus minimum of 6 years of applicable work experience; or, a Masterís Degree plus a minimum of 4 years applicable experience; or, a Ph.D. plus minimum of 3 years of applicable experience.

         Ideal candidate will have confection experience.  

         CPG experience highly valued. 


Knowledge/ Skills/ Abilities:

         Demonstrated ability to use technical knowledge

         Comfort with operating plant and/or lab equipment

         Excellent written and verbal communication skills

         Attention to detail

         Good mathematical skills

         Good computer skills (basic knowledge of Word, Access, Excel, Outlook)

         Ability to work in a team environment and independently in a flexible work environment with changing priorities


The Hershey Company is an Equal Opportunity Employer. The policy of The Hershey Company is to extend opportunities to qualified applicants and employees on an equal basis regardless of an individual's age, race, color, sex, religion, national origin, disability, Veteran Status, sexual orientation, genetic information or any other protected category recognized by state and federal laws.

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