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Associate Food Scientist

Associate Food Scientist

Singapore, SG

Singapore, SG

Position Snapshot

Location: Singapore

Company: Nestlé R&D Centre  

Full-time

Position Summary

Build knowledge of Nestlé products and process technologies in partnership with Product and Technology Development teams, from inception to industrialization by applying his or her food science expertise to food texture and sensory perception, especially related to colloid/emulsion science. Key requirements for this function are sound academic and industrial expertise in food science & technology. A mind-set for root-cause analysis, curiosity, and a strong ability to connect different science & technology fields are key to this position.

A day in the life of Associate Food Scientist
  • Lead R&D projects related to food texture development. Collaborate and provide colloid/emulsion science and technology expertise to project managers and product developers in Product and Technology Development projects.
  • Design and report experimental plans to build in-depth understanding of food structuration and how ingredients, product recipes and processes impact food texture and perception, as well as the application of new process technologies. Transfer findings into Product and Technology Development projects. 
  • Identify and engage relevant external partners. Supervise students and student projects when relevant. 
  • Monitor and leverage scientific developments in the area of food structure design for new innovative concepts, technologies, and processes.
What will make you successful
  • PhD in Food Science & Technology, (Food) Material Science, or related fields, with more than 5 years of industry experience, particularly in the area of food texture, food rheology, colloid/emulsion science and its application to Product and Technology developments.
  • Scientific knowledge in food colloid/emulsion science and its practical applications.
  • Knowledge and demonstrated applications of state-of-the art equipment and techniques for texture analysis and/or analysis of food constituents is an advantage.
  • Prior exposure to product development and manufacturing activities, especially Ready to Drink products, is a plus.

 

Other Requirements

  • Good consumer/customer understanding
  • Problem solving skills using root-cause analysis
  • Strong written and oral communication skills (including presentations) in English
  • Excellent interpersonal/teamwork skills and a good sense of the business-technical interface
     
Position Snapshot

Location: Singapore

Company: Nestlé R&D Centre  

Full-time

Position Summary

Build knowledge of Nestlé products and process technologies in partnership with Product and Technology Development teams, from inception to industrialization by applying his or her food science expertise to food texture and sensory perception, especially related to colloid/emulsion science. Key requirements for this function are sound academic and industrial expertise in food science & technology. A mind-set for root-cause analysis, curiosity, and a strong ability to connect different science & technology fields are key to this position.

A day in the life of Associate Food Scientist
  • Lead R&D projects related to food texture development. Collaborate and provide colloid/emulsion science and technology expertise to project managers and product developers in Product and Technology Development projects.
  • Design and report experimental plans to build in-depth understanding of food structuration and how ingredients, product recipes and processes impact food texture and perception, as well as the application of new process technologies. Transfer findings into Product and Technology Development projects. 
  • Identify and engage relevant external partners. Supervise students and student projects when relevant. 
  • Monitor and leverage scientific developments in the area of food structure design for new innovative concepts, technologies, and processes.
What will make you successful
  • PhD in Food Science & Technology, (Food) Material Science, or related fields, with more than 5 years of industry experience, particularly in the area of food texture, food rheology, colloid/emulsion science and its application to Product and Technology developments.
  • Scientific knowledge in food colloid/emulsion science and its practical applications.
  • Knowledge and demonstrated applications of state-of-the art equipment and techniques for texture analysis and/or analysis of food constituents is an advantage.
  • Prior exposure to product development and manufacturing activities, especially Ready to Drink products, is a plus.

 

Other Requirements

  • Good consumer/customer understanding
  • Problem solving skills using root-cause analysis
  • Strong written and oral communication skills (including presentations) in English
  • Excellent interpersonal/teamwork skills and a good sense of the business-technical interface
     

Apply now »