Sr Food Texture Scientist – Solon, OH


Company: Nestle
Location: Solon
Posted on: May 30, 2010

Job Description:

Sr Food Texture ScientistJob Number: nest-00013965Research & DevelopmentResearch & DevelopmentSolon OHPRIMARY RESPONSIBILITIES: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 DESCRIPTIONTITLE: Sr. Food Texture ScientistSUPERVISION RECEIVED: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.SUPERVISION GIVEN: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 the team.FINANCIAL/STRATEGIC IMPACT: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 qualificationsEXPERIENCE:A minimum of 10 years of relevant experience in the food industry, or academia with strong industryproject work.SKILLS:' Proven project management and organizational skills' Excellent team leadership skills.' Excellent oral, written and presentation communication skills.' Ability to travel up to 10 %-99

Keywords: Nestle, Cleveland, Sr Food Texture Scientist, Hospitality, Solon, Ohio


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