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Sensory Scientist

Norwalk, CT, USA
Req #: 8697


Take the opportunity to work with one of America's best-loved and well-recognized brand icons. With annual sales exceeding $1 billion, eight manufacturing facilities across the country, and 5,000 employees committed to excellence, Pepperidge Farm® makes careers rise like fresh bread in a hot oven.

We are the nation's quality and good-taste leader in premium baked goods, from crunchy Goldfish® crackers to decadent Milano cookies, from savory Swirl breads to zesty Texas Toast.

General Summary

The Sensory & Consumer Scientist will manage the Fresh Frozen Bakery (FFB) Business of Pepperidge Farm.
The Scientist is responsible for planning project objectives from feasibility to post launch. Working with the R&D/QA, Regulatory, Legal, Brand, Sales and Operations teams. The Scientist will also manage the shelf life studies within the FFB business.
This role supports all activities related to Sensory & Product Guidance effort within the FFB business. The role interacts with other Campbell Soup affiliates and external suppliers.

Principal Accountabilities:

The Sensory Scientist is described below:

  • Principal focus is the Fresh Frozen Bakery Brand and sometimes on multiple categories
  • Independently leads projects from planning, through analysis, to launch and post launch
  • Develops project objectives and strategies in response to business needs, executes and recommend action plans for implementation
  • Good understanding of Pepperidge Farm products
  • Conduct analytical sensory and consumer studies to guide the product development process and support product innovation.
  • Excellent communication skills
  • Comfortable with increasing levels of complexity; capable of collecting information from different sources both internal and external
  • Design, implement, analyze, and interpret research to evaluate the quality of Pepperidge Farm products.
  • Willingness / ability to travel to other manufacturing sites, as needed.

Job Specifications:

  • B.Sc./M.Sc. degree in Food Science, Sensory Science or Food Technology.
  • 3-5 years of related experience with a consumer packaged goods background
  • Can lead category appraisal and DOE studies
    Understands and can apply multivariate statistical methods.
    Deep understanding of discrimination, profiling and acceptance methods.
  • Experience with consumer testing procedures including quantitative and qualitative methods. Able to run more complex analyses using appropriate software.
  • Can link consumer and sensory data into a cohesive story.
  • Significantly impacts directions and quality of work done by other technical people.
  • Excellent understanding of sensory science as a discipline.
  • Knowledge of technical tools that support sensory testing (automated data collection systems, direct data capture/entry programs, statistical software) prior experience (SIMS, Compusense, FIZZ) would be a plus.
  • Working knowledge of statistics.
  • Ability to handle multiple projects concurrently.
  • Inquisitive, ambitious, and willing to go the extra mile.
  • Pays close attention to detail.
  • Demonstrated ability to work with people a plus; prior experience with training or teach would be a plus

Working Conditions:

Normal R&D - office/sensory lab with up to 20% travel


Campbell Valuing People, People Valuing Campbell
Campbell Soup Company is an Equal Opportunity Employer

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