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Job Description:
Job Duties: Responsible for applying scientific and engineering expertise
and principles in the research, development, production technology, quality
control, packaging, processing, and utilization of foods. Conduct
innovative new product research and development of unique foods
applications with Kerry’s proprietary soy processes and technology and
develops a leadership position among competitors for Kerry in the Soy
Proteins and Protein Hydrolysis markets. Research, design, test and develop
new and improved methods and systems for food processing, quality control,
packaging, and distribution techniques to enhance the nutritional and
healthy value of produced products and ingredients. Research and develop
food standards, safety and sanitary regulations, and waste management and
water supply specifications. Responsible for providing technical sales
support domestically and internationally supporting both internal and
external customers; developing, preparing, and testing new products in the
laboratory test kitchen; and developing specific processing methods in the
laboratory pilot plant to deliver viable and marketable product
improvements to our customers. Collaborate with other Kerry scientists,
process engineers, flavor experts, and packaging and marketing specialists
to develop products and applications. 40 hrs/wk.
Requirements: The minimum requirements for this position are a Master's
degree, or its foreign equivalent, in Food Science, Food Technology, or
related field plus 18 months of relevant experience. The applicant must
have experience in: Soy proteins and protein hydrolysis; Spray drying of
special ingredients including milk based, high sugar, fat based, and fruit
based; and Integration of new product development applications.
How to Apply: Applicants who are interested in this position should submit
resumes to michelle.kundert@kerry.com citing relevant job title and job
code.
Apply
Here
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