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McCormick & Co.,
Inc., a global leader in the spice, flavor & seasonings
industry, is seeking
a full time Principal Scientist Food Service Innovation
in its World Class
Technical Innovation Center (TIC), located at 202-204 Wight
Avenue in Hunt
Valley, MD. This position reports to the Director Food Service
Innovation.
As an employer
recognized for our exceptional commitment to employees, McCormick
& Co., Inc.
offers a wide variety of benefits, programs and services which
address the needs of
employees and their families. Benefits include, but are not
limited to tuition
assistance, medical & dental, disability, group life
insurance, 401(k), pension
plan, paid holidays and vacations.
McCORMICKS TECHNICAL
INNOVATION CENTER (TIC)
McCormick R&D
has an unparalleled record of successful innovation creating
flavors for products that
matter. Today, more than ever, our team of top
sensory, analytical,
and material scientists and research chefs our innovation
enablers are
helping us develop a new generation of tools to create products
to satisfy
consumers quests for authentic, premium flavor, to meet the
exploding demand for
positive nutrition, and to address the critical need for
sustainable manufacturing and
food safety.
Through global
integration we are bringing new kinds of expertise and
co-creation to the business. We
are advancing intimate consumer understanding to
translate brand essence and
need states into product development.
RESPONSIBILITIES
Leading and
participating in the hands on development of custom seasonings,
flavors, coating
systems, condiments, novel model food systems, and/or new
ingredients
Commercializing
products and troubleshooting problems by applying the
understanding of
processes and operations for product manufacture
Managing complex
projects to include planning and leading project teams,
defining and
assessing project requirements, and designing and managing
experiments
Driving the
investigation and discovery of new ingredients and technologies
for seasoning
product development improvements
Leading product
development support for key industrial customers
Validating
performance against corporate business goals
Interfacing and
communicating project status with customers and commercial
teams
Serving as a
liaison for technical expertise to other R&D groups,
customers, and to
Operations and Quality functions
Supervising Lab
Technicians as needed
Participating in
and representing McCormick in professional organizations
QUALIFICATIONS
MS Degree in Food
Science required; PhD in Food Science or a related field
preferred
Minimum 15 years experience in the food industry with the
majority in dry
seasoning and liquid
condiment development required
Proficiency in
product development and commercialization across a wide variety
of finished product
application categories including dry seasonings, liquid
condiments, syrups,
toppings, dough, and desserts required
In depth
understanding of flavor ingredients and technology along with their
impact on product
taste and functionality required
Knowledge of the
food industry and key competitors, food ingredients,
manufacturing
processes, quality assurance programs and food regulations
required
Understanding of
consumer and sensory testing, including its application to
product development
required
Excellent data
collection and interpretation skills required
Experience
planning and leading project teams required
Experience
designing and managing experiments required
Experience
interpreting scientific data, including sensory, analytical, and
commercialization
required
Demonstrated
exceptional written and verbal communication skills required
Experience
effectively collaborating and maintaining relationships across
levels and functions
within own organization and with outside customers and
vendors required
Proven ability to
influence others, including internal colleagues and external
customers required
A passionate
interest in food required
A high degree of
ownership and professional commitment required
Experience with
SAP preferred
Experience with
product formulary and retrieval systems preferred
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