R&D / Food Scientist
Kerry is looking for individuals who have a science background in dairy
(dry and wet), lipids and culinary powders, proteins, bakery, flavors,
beverage, cereals, seasonings, coatings, formulas, and other areas.
The successful candidate applies scientific and engineering principles in
research, development, production technology, quality control, packaging,
processing, and utilization of foods by performing the following duties.
- Conducts basic research and new product research and development of
- Develops new and improved methods and systems for food processing,
production, quality control, packaging, and distribution.
- Studies methods to improve quality of foods such as flavor, color,
texture, nutritional value, convenience, or physical, chemical, and
microbiological composition of foods.
- Develops food standards, safety and sanitary regulations, and waste
management and water supply specifications.
- Tests new products in test kitchen and develops specific processing
methods in laboratory pilot plant.
- Confers with process engineers, flavor experts, and packaging and
marketing specialists to resolve problems.
To perform this job successfully, an individual must be able to perform
each essential duty satisfactorily. The requirements listed below are
representative of the knowledge, skill, and/or ability required. Reasonable
accommodations may be made to enable individuals with disabilities to
perform the essential functions.
Education and/or Experience
Bachelors, Masterís, or PhD in Food Science or related discipline.
We are currently looking for graduates from May í10- December '11
We encourage all recent graduates, and those about to graduate, to apply.
All individuals will be required to be mobile and may be required to work
at more than one Kerry site throughout the USA.
Ability to read and interpret documents such as safety rules, operating and
maintenance instructions, and procedure manuals. Ability to write routine
reports and correspondence. Ability to speak effectively before groups of
customers or employees of organization.
Ability to work with mathematical concepts such as probability and
statistical inference, and fundamentals of plane and solid geometry and
trigonometry. Ability to apply concepts such as fractions, percentages,
ratios, and proportions to practical situations.
Ability to define problems, collect data,
establish facts, and draw valid conclusions. Ability to interpret an
extensive variety of technical instructions in mathematical or diagram form
and deal with several abstract and concrete variables.