Sensory Scientist
Norwalk, CT, USA
Req #: 8697
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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.
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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.
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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
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CAMPBELL
SOUP COMPANY
www.campbellsoupcompany.com
Campbell Valuing People, People Valuing Campbell
Campbell Soup Company is an Equal Opportunity
Employer
Apply
Now
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