Ingredient science & innovation lead
main purpose:
execute the exploration, development, and integration of advanced ingredient technologies to deliver product innovation and solve technical challenges through science-based approaches. This role applies deep scientific expertise, data-driven methodologies, consumer insights, and business strategy to implement solutions that strengthen innovation and analytical rigor across research and development. By participating in cross-functional collaboration, the role ensures the timely creation of differentiated products that meet evolving consumer needs and accelerate the adoption of new technologies across the organization.
responsabilidades:
1. Explore, develop, and integrate advanced ingredient technologies to drive product innovation, enable differentiation, and enhance performance.
1. translate scientific insights into actionable initiatives, supporting cross-functional teams in solving product challenges.
2. design, execute, and interpret application trials and prototype testing, ensuring ingredient functionality and performance align with product goals and consumer expectations.
3. execute and optimize scientific protocols for ingredient production, characterization, and performance evaluation, ensuring consistency and scalability (e.g., tpa, colorimetry, fermentation processes, protein functionality analysis).
4. leverage data-driven methodologies and analytical tools to guide decision-making, streamline development processes, and foster a data culture within r&d.
5. collaborate with internal and external partners, including suppliers, research institutions, and business units, to accelerate technology adoption and knowledge exchange.
6. monitor emerging trends, technologies, and regulatory landscapes in food science and ingredient innovation to inform decisions and maintain competitive advantage.
job requirements:
skills
* advanced knowledge of food science, ingredient functionality, and product formulation (e.g., proteins, hydrocolloids, lipids, fermentation-derived ingredients, plant-based systems).
* strong grounding in scientific methods, experimental design (e.g., design of experiments/doe), and data interpretation.
* familiarity with analytical techniques for ingredient characterization and performance evaluation (e.g., protein functionality, tpa, colorimetry).
* critical thinking and problem-solving abilities with a hands-on, solution-oriented mindset.
* proficiency in data analysis and statistical tools (e.g., excel, r, python, minitab).
* effective communicator, able to translate complex findings into clear recommendations for both technical and non-technical audiences.
* experience collaborating with external partners, including suppliers, research institutions, and innovation networks.
* demonstrates intellectual curiosity, adaptability, and openness to diverse perspectives.
* solid project management skills to plan, track, and deliver initiatives on time and within scope
profile requirements:
* bachelor's or master's degree in food science, biotechnology, chemical engineering, or a related field.
* 3–5 years of experience in product development, r&d, or innovation roles.
* background in consumer goods, food manufacturing, or ingredient supply industries preferred.
* proven ability to thrive in cross-functional environments and deliver results through collaboration.
* advanced proficiency in written and spoken english.
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