Sr. Research Bakery Scientist

• Apply Kerry technologies, such as inclusions, enzymes, emulsifiers, flavour and other ingredients in above mentioned Baked goods.
• Upscaling of laboratory experiments to assist in industrial production in customer's premises.
• Build strong relationships with all Internal & External stakeholders ensuring smooth project management.
• Develop and maintain detailed product specifications, standards, and project timelines, any competitive analysis & shelf-life studies.
• Ensure all results are captured, recorded and filed to ensure availability for future projects.
• Develop strong relationships with bakery customers by understanding their market and dynamics. Provide them with technical knowledge, experience, and support as needed.

• Preferably a Bachelor's degree in Food Science & Technology, Bakery Science or a related field.
• Preferably a minimum of 5 years of experience in food product development, in the bakery industry.
• Must be familiar with food safety regulations, quality assurance practices, food laboratory, pilot plant and factory experiences
• Good Technical knowledge and operational experience of Bakery in Retail and Food as well as across various Bakery Products - Bread, Biscuits, Muffins, Cakes, etc.
• Good knowledge in Bakery Ingredients and their Application.
• High level of precision in new product development processes including development, commercialization and launch.
• Effective communication and teamwork skills to collaborate with various functions across the APMEA region.
• Work well in an ambiguous setting; self-motivated; proactive, and have a good willingness for continuous learning.
• Good ability to work under pressure to ensure deadlines are met, to perform consistently in a fast-paced environment by trouble shooting and problem solving.

Kerry Group