Job Description: Research scientist for the Beverage Ingredient Science & Technology (S&T) , Conducts and supports ingredient application programs to identify and validate new ingredient and formulation technologies that drive advantage across the global Beverage portfolio.

Key Accountabilities

Support and drive technical evaluation of new ingredient and formulation technologies for the Beverage portfolio (Sports and Fitness, Hydration, and CSD).
Conduct hands-on application assessment & testing at both the bench and in pilot plant leveraging experimental design.
Supports interaction and linkage to key S&T programs between Beverage categories to ensure program alignment and technology transfer to Regional teams.
Identifies and leverages external partners to source new ingredients and technologies. Assesses technology applicability in Beverage products and delivers proven solutions to product development teams.
Support and work with technical program leaders to deliver technical solutions to improve the nutrition and performance of Beverage products, leveraging expertise in food physical chemistry and food ingredient functionality.
Initiate and build SME network with global R&D peers to transfer & implement new technologies for global teams.
Primary accountability will be focused on supporting and driving capability programs and application assessment - focused on functional ingredients and clean label preservatives ingredients that includes model formula application, identify technical unlocks for beverage compatibility, shelf -stability validation and sensory assessment. Will work closely with S&T technical pillar team members in identifying holistic ingredient formulation solutions and transfer the same to product development for landing zone opportunities.
Demonstrates technology applicability and potential, leveraging protocept development and presentations for technical and non-technical audiences
Leverages strong partnerships with external and internal experts (analytical, sensory, academia) to resolve key technical challenges
Performs basic economic evaluations on ingredients, ingredients suppliers, and product formulations to assess viability
Participate as an active member of cross-functional teams comprised of individuals from a variety of disciplines, including Product Development, Regulatory, Legal, Marketing, Purchasing, Engineering and other groups.
Qualifications:
(Must include the Education/Professional Experience Required) BS/MS Food Science & Technology / Food Chemistry or related field
1-2 yrs of experience in the Food Industry or related area
Proven expertise in utilization of scientific method and critical thinking to drive robust research programs and deliver results
Understanding of food chemistry, carbohydrates, product formulation and development, ingredient technology, and food safety
Functional knowledge of analytical test methodologies and data interpretation
Ability to make significant technical scientific advances utilizing internal and/or external resources.
Detail-oriented individual with proven ability to independently lead multiple projects and work streams simultaneously, leveraging project management tools.
Self-starter with good oral and written communication and presentation skills, the ability to work with various personalities and work styles,
Have technical curiosity and the ability to work effectively in cross-functional and global teams.
Positive learner--highly creative individual with desire to gain and apply knowledge to new products/opportunities
Ability to travel when needed
Position Type: Professional