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Position Summary: This
position is responsible for designing, executing, and reporting
quantitative sensory research in support of the business objectives. It
will also support internal R&D technical resources including Product
Development, Corporate Quality, Packaging, Microbiology/Analytical, Shelf
Life and Ingredient/Innovation. The position will work with both a
R&D and Marketing and Consumer Insights to deliver excellent sensory
and consumer guidance to research projects.
Principal Duties and Responsibilities:
1. Designs, conducts, analyzes and reports sensory studies based on
business and customer needs, including providing technical expertise for
evaluation of new packages/products/systems and improvements or cost
reductions where appropriate. Clearly communicates recommendations and
risks to contribute to important project decisions.
2. Supports technical resources to achieve goals in optimization and ingredient
utilization.
3. Supports cost saving
initiatives through ingredient, product & process optimization.
4. Assists in
maintenance, execution, and program enhancements to the plant QA sensory
program.
5. Develops lexicons to
define key attributes of products as projects dictate. Lead and provide
training to R&D and other applicable departments on lexicons.
6. Execute shelf life
studies to identify risks and highlight key product attributes.
7. Provides sensory
support to customers, marketing, and sales & manufacturing as
required.
8. Understand and
implement new methods to identify key product drivers of liking.
9. Design, implement,
and report key research initiatives for a better understanding of
products and consumers. Knowledge of psychotropic methods a plus.
10. Actively contribute
to the strategic growth and advancement of the Sensory analysis
department through research and other technical assessments.
Decision-Making
Authority/Accountability Level: Project budget responsibility and
accountability for using New Product Development system where
appropriate. Ensure compliance to regulatory and company policies and
procedures.
Minimum Knowledge, Skill, and Ability Requirements:
§ Technical Knowledge: Educated to at least graduate
level MS in Food Science and/or Technology or a related discipline (e.g.
psychology, statistics, consumer science) with min. 2 years relevant
training/work experience with sensory evaluation and consumer research as
a core element of the role, including statistical analysis of data
(especially design of experiments and multivariate techniques). Applicant
must have knowledge in the application of sensory research, including
consumer research (CLT, HUT, focus groups),
discrimination methods and other related technical fields, such as
physiology, psychology and statistics. A sound
background in descriptive analysis and emotion analsysis
a plus.
§ Data Management: Utilizes data collection,
analysis, maintenance, application, and
refinement methods to make fact-based decisions and influence others.
Applicant should have a working knowledge of consumer research software (CompuSense, Fizz, etc) and
be familiar with online survey research tools. Proficient in Word and Excel.
§ Problem Solving/Analysis: Systematically
identifies, analyzes, and solves issues and problems to reach optimum
solutions in a timely manner.
§ Design/Preliminary Development: Identify and
develop technically feasible prototypes that meet consumer and/or
operational objectives. Ability to integrate sensory and consumer methods
into research plans, integrate data and draw conclusions.
§ Technical Communcations:
Communicates effectively complex information in written and verbal form
to audiences of differing technical understanding. This may be internal
and external customers; i.e. vendors/suppliers
§ Accountability and Follow Through: Holds self and
others accountable to stated goals and objectives and drives the
completion of projects and initiatives.
§ Project Management: Designs, plans and manages
projects to deliver value added solutions within defined time and cost
parameters.
§ Teamwork and Integration: Shares and achieves
common goals with internal and/or external teams. Ability to work well
with all levels of the organization from shop floor to senior management.
§ Leadership: Be proactive in generating and
communicating ideas and information to peers and functional management.
Leading by example, follow proper procedures as detailed in the operating
guidelines and principles.
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