Job Title: RD&A Scientist - Yeast extract - Savoury / Stock / Bouillon /
Kerry is one of the world’s main producers of yeast & extracts.
Our manufacturing facility located in Scotland employs some of the most advanced technology and processing techniques in the industry.
Our research, development & applications (RD&A) team of biochemists and scientists actively work on research projects related to yeast propigation, extraction & autolysis, and developing processes to aid with this.
Our team of applications scientists focus on applying yeast & yeast extract in customer applications to enhance the taste & function of many common FMCGs.
Yeast extracts – Consistent performance
Kerry’s yeast specialties and autolysates ensure optimal growth of a broad range of microorganisms. They provide essential peptides, amino acids, vitamins and minerals, as well as a complex mixture of yeast-derived metabolites.
Our products use primary-grown baker’s yeast for consistency. We propagate them aerobically, under controlled, reproducible conditions.
They offer a distinct performance and consistency advantage over secondary or brewer’s yeast extracts. Our yeast fermentation plant in Menstrie, Scotland produces all our yeast specialties and autolysates. It uses only animal-free raw materials, and provides kosher, pareve and halal production ranges. We can supply liquid, paste or non-dusting powder products, depending on your requirements.
Your key responsibilities
- Conducts basic research for the improvement of existing products and the development of new products, outlining procedures and specifications.
- Understands key commercial requirements of ingredient industry. Keeps up to date on best practice requirements.
- Responsible for product development from initiation to launch. Confers with process engineers, flavour experts, sales staff, suppliers, customers and packaging and marketing specialists to resolve problems.
- Oversees sensory testing and application screening to support new solutions and sales.
- 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 its field. Develops application knowledge within assigned food categories and becomes recognized as a solutions partner by food product developers. Assists customers with technical issues that may arise.
- Ensures applications are acceptable in the regional or global markets where sales are expected, including any special criteria such as organic, allergen and GM.
- Ensures that 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. Maintains laboratory, including upkeep of equipment, stocking of supplies and general cleaning of work areas.
- Advances various projects simultaneously. Can prioritise projects and deliver successfully many under strict timelines
- Establishes strong relationships with selected academic researchers and universities to strengthen the use of application abilities and pilot plant capabilities to strengthen the company as a leader. Leverages relationships to identify potential new hires and/or resources that may be valuable to the company.
- Participates in designated R,D&A projects. Ensures appropriate documentation of experimental trials and outcomes to facilitate scale up and product transfer to manufacturing.
- Builds further scientific knowledge through interactions with RDA managers and directors and/or academic experts, literature reviews, regulatory monitoring, and application studies.
- BSc or preferably and MSc in Food science or a related discipline.
- Min. 5 years experience in the food industry.
- Understanding of yeast and yeast based ingredients, their unique attributes, how and why they impart taste.
- Deep understanding of applications associated with soups, sauces, bouillon cubes, gravies, canned products and prepared meals.
- Experience in the areas of formulation of gravies, soups, sauces (wet and dry).
- Understands key commercial requirements of ingredient industry.
- Advanced project planning skills and can create detailed project plans at the outset of a project and follow plans through all steps to success.
- Advanced troubleshooting skills. Can surmount roadbloacks by analysing situations. Uses experience in the field to put previous learning in place in new situations.
- The candidate must be naturally inquisitive & willing to challenge norms.
Kerry Group today is a world leader in Taste & Nutrition serving the food, beverage and pharmaceutical industries and a leading consumer foods processing and marketing organisation in selected EU markets. With sales to over 140 countries worldwide, the Kerry organisation has grown to become a highly successful public company, having achieved sustained profitable growth with current annualised sales in excess of €5.8 billion. Launched as a public company in 1986, the market capitalisation of the Group has grown to a current level of approximately €12 billion. Kerry Group now employs over 24,000 people throughout its worldwide activities and operations.
We supply over 15,000 food, food ingredients and flavour products to customers in more than 140 countries worldwide. Kerry prides itself on continuous innovation, technological creativity and business excellence in every area of the business, striving to enhance leadership positions in our consumer foods business and across global food and ingredients markets.
We are looking for people with ambition, vision and a commitment to excellence in a dynamic business environment to achieve and sustain this growth on a long-term basis. In return we offer stimulating and rewarding careers from employee to management to leadership levels in a global food organisation.