Sr Food Texture Scientist –
Research & Development
Research & Development
Provide expert support in relation to texture development and mouth-feel
for frozen and chilled products with focus on culinary sauces and fillings
covering aspects such as:
' Ingredient functionality, carbohydrates, hydrocolloids and binding
systems, emulsifiers, all-natural ingredients.
' Impact of food processing, shelf-life and consumer preparation methods on
sauce texture, mouth-feel and flavor.
' Fat, carbohydrate and protein interactions
' Reduced fat systems and fat replacement technologies
' Impact of fat and fat replacement solutions on sensory (texture,
mouth-feel, flavor) and physicochemical properties of foods.
' Analytical tools to characterize texture, rheology and mouth-feel
' Design and execution of experimental plans to optimize solutions in the
area of sauce texture and mouth-feel.
Based on business needs, establish and manage a multi-generation program to
identify, develop and evaluate new process and ingredient technologies to
significantly enhance texture, mouth-feel and crave-ability of culinary
sauces and fillings.
Manage development projects and/or specific development activities in
support of Innovation and Renovation business projects for Frozen and
Chilled prepared meals.
Keep abreast of Science and Technology developments by maintaining active
contacts with relevant R&D Networks, NRC, PTC / R&D Centers,
Innovation Partners, Universities and Industry.
POSITION DESCRIPTIONS ARE NOT INTENDED TO BE EXHAUSTIVE LISTS OF ALL
RESPONSIBILITIES, SKILLS, OR EFFORTS.
THEY ARE INTENDED TO BE ACCURATE SUMMARIES OF WHAT THE POSITION INVOLVES
AND WHAT IS REQUIRED TO PERFORM IT.
NESTLÉ USA POSITION DESCRIPTION
TITLE: Sr. Food Texture Scientist
The position reports directly to the Group Manager- Product Technology. The
ideal candidate is expected to work on assigned projects with minimum
supervision. There is the opportunity to work closely with other members of
the R&D team as well as strong interactions with NRC, R&D Networks
and Innovation Partners.
The individual does not have any direct reports except on project teams
that they are leading. It is expected that they will provide guidance to
This position is in support and service of key Nestle Brand partner's
Stouffer's, Lean Cuisine, Hot Pockets, Buitoni, Tollhouse as well as other
Nestle global brands.
REQUIREMENTS AND MINIMUM EDUCATION LEVEL:
PhD in Food Science and Technology or related field, or equivalent
A minimum of 10 years of relevant experience in the food industry, or
academia with strong industry
' Proven project management and organizational skills
' Excellent team leadership skills.
' Excellent oral, written and presentation communication skills.
' Ability to travel up to 10 %