Job Vacancies at Kerry

About the role

• The Senior Scientist, Beverages for South Africa will work very closely with Sales, Business Development, Marketing, Application teams, and other key stakeholders to provide the best technical support to our customers. They will need to push existing portfolio, drive the development of new portfolio initiatives, and support sales and marketing effort to win with key customers. They will be required to build strong customer intimacy.
• As a senior member of a RD&A team, they shall mentor and provide an adequate level supervision to Application technologists by providing technical leadership and mentoring.

Key responsibilities

•  Conducts basic research for the improvement of existing products, and the development of new products, outlining procedures and specifications.
•  Ensures that ingredient functionality into final products fits the purpose of the customer. 
•  Oversees sensory tasting and application screening to support new solutions and sales.
•  Implements industry recognised methods.
•  Keeps up to date on best practice requirements, develops methods for analysis and provides insight into consumer trends.
•  Responsible for product development from initiation to launch. Confers with product engineers, flavour experts, sales staff, marketing and End Use Market teams, suppliers, manufacturing, customer and packaging and marketing specialists to resolve problems.
•  Develops beverage system formulations and related applications stability performance through demonstrated understanding of beverage formulation and chemical interactions.
•  Interacts and troubleshoots with customers on application concerns.
•  Fosters relationships with peers at key accounts, building the image of the company as a leader in the field.
•  Develops application knowledge within assigned beverage categories and becomes recognised as a solutions partner by product developers. 
•  Ensures applications are acceptable in the regional or global markets where sales are expected, including any special criteria such as organic, allergen and GM.
•  Participates in designated RDA projects.
•  Ensures appropriate documentation of experimental trials and outcomes to facilitate scale up and product transfer to manufacturing. 
•  Ensures good laboratory practices and lab protocols are being met globally. 
•  Evolves record documentation and methodology into appropriate database.
•  Maintains the calibration of laboratory instruments, proper calibration records and laboratory supply stock.
•  Documents all research notes in lab books and computer databases, documents key learnings from work.
•  Maintains laboratory, including upkeep of equipment, stock of supplies and general cleaning of work areas.
•  Actively participates and drives quality improvement of the function. 
•  Builds further scientific knowledge through interaction with RDA managers and directors and/or academic reviews, literature reviews, regulatory monitoring and application studies. 
•  Leverage relationships to identify potential new hires and/or resources that may be valuable to the company.
•  Attend trade shows, conferences, scientific meetings and short courses as necessary, making credible presentations to educate customers, students and industry contacts.
•  Provides coaching and mentoring to a team of scientists.

Qualifications and skills

•  Completed Degree in Food Technology, Food Science or equivalent.
•  Minimum 5 – 8 years of related experience in a similar position within the Food and Beverage industry, with a minimum of 3 – 5 years specialising in the Beverage industry.
•  Computer literate
•  Experience in building of Customer-Supplier relationships
•  Background in product costing (advantageous)

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About the role

• Responsible for undertaking research activities and development of new products or the adjustment of existing products from brief to launch. Including the implement and handover of new approved products and processes to Operations.

Key responsibilities

•  Lead the development and application of new products and processes from a brief to launch
•  Implement and handover new approved products and processes to Operations
•  Innovate new products and process
•  Ensure products are brought to market timeously 
•  Plan and assign resources to these developments accordingly
•  Source new raw material for new products.
•  Ensure that all HACCP and ISO as well as Health and Safety Standards are maintained in RD&A.
•  Liaising with sales, operations and QC as required
•  Is responsible for meeting predefined Key Performance Indicator (KPI) targets. Monitors and measures performance against targets. Takes action where necessary to ensure target achievement.
•  Keeps up to date on best practice and competitor benchmarking on product development within the product group to ensure Kerry's leadership position

Qualifications and skills

•  Diploma/Degree in food Technology or Food Science
•  Minimum of 5 years' experience 
•  Raw material knowledge of ingredient functionality
•  Prior experience of developing a variety of product within Savoury Snacks (non negotiable)
•  Knowledge and experience with Microsoft word, power point and excel.
•  Knowledge and experience of SAP is a plus
•  HACCP, ISO and Quality Management systems

Competencies Required:

•  Culinary Dry product development & application knowledge and or beverage development & application knowledge
•  Processing technology competency
•  Communication & Knowledge Sharing
•  Achievement through People
•  Openness & Managing Change
•  Technical / Functional Excellence
•  Drive & Determination
•  Relationship Building
•  Innovation & Creativity
•  Customer Engagement 

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About the role

• The role supports flavour sales growth, flavour creation, flavour production and flavour library by working efficiently to support customer briefs while maintaining a vision of what will work best for customers.
• Extend capabilities by collaborating with other flavourists to support initiatives and projects.
• Develop flavours and interact with customers, other flavourists, sensory scientists, production, and suppliers to ensure that goals are met and that briefs are completed in a timely manner.
• Have significant experience in his/her area of expertise and continue to share knowledge in flavour development.

Job Responsibilities

• Create new and innovative flavour profiles
• Work together with the end use applications teams to develop integrated flavour solutions
• Learn and understand Kerry technologies in order to create differentiating flavour solutions
• Support taste innovation programs through acquired knowledge and technologies available at Kerry.
• Ability to formulate flavours that meet all regulatory guidelines and restrictions. Formulation of spray dried flavours, flavour emulsions, top notes and flavour extracts.
• Ability to work with the flavour analytical group.
• Have adequate understanding of GC/MS and other industry standards for flavour analysis.
• Be a team player, able to work individually, also as part of the wider team.
• Acquire a good understanding of the markets in which we operate and be able to interact at a high level of professionalism with customers.
• Establish professional relationships and be a good communicator with commercial teams.
• Support the development of Flavourist Trainees where required.

Qualifications and skills

• Bachelor’s degree in Food Science, Life Sciences, Chemistry or Chemical Engineering or relevant industry experience
• 5+ years of active flavour work on the bench
• Good background in organic chemistry, food chemistry, flavour applications.
• Good math skills for problem-solving calculations.
• Strong trouble-shooting skills
• Strong and discerning sense of smell and taste
• Cross category flavour experience is preferred, but specialized knowledge in flavours for sweet and beverage applications is essential.
• Demonstrates passion for flavour creations
• Demonstrates strong ability for problem-solving and complaint resolution
• Demonstrates strong ability to work with cross-functional teams at multi levels within the organization.
• Demonstrates professionalism
• Good interpersonal and communication skills.
• Demonstrates flexibility and adaptability to change.
• Has no limitations to tasting a variety of materials