Senior RD&A Scientist

About Kerry

Key responsibilities

1. Leading end-to-end R&D projects for new products, from concept ideation, formula design, and prototype testing to pilot production and mass production transfer.
2. Conducting in-depth research on raw material properties (e.g., spices, additives, natural extracts), optimizing formulas for flavour, cost, stability, and compliance with food safety standards (e.g., FDA, local food regulations).
3. Analysing market and competitor products, identifying technical gaps and innovation opportunities to maintain our product’s competitive edge.
4. Mentoring junior R&D engineers, standardizing R&D processes, and documenting technical data (formulas, test reports, production guidelines) for knowledge management.
5. Develop formula depository for Coating & Meat, benchmark Kerry product versus market. Work with Marketing and Chefs to create portfolio of coating & Meat and applications that are on trend or leading customer thinking in Taste and Nutrition.
6.Construct strong relationships with key FS customers, developing a wide understanding of each one, their marketplace and the dynamics involved. Provide them with technical knowledge, experience and support when required, making regular visits and technical presentations
7. Work with Purchasing to develop a supplier base that allows Kerry to source at quality and cost levels that gain a competitive advantage for Kerry. 
8. Communicate with Kerry region and global to sharing and get more resource for culinary dry
9. Working with SCM, QA and OPS help new product production and existing production optimization and executive.
10. Customer training of culinary dry knowledge.
11. Build up system of culinary dry to make out good outcome with Kerry’s resource
12. Product development, production and technical support for food service, meat processors and other Savory related customers
13. Developing new products for internal requirement.
14. Add value by proactively identifying potential opportunities or issues and assist in the implementation of both process and performance improvement.
15. Other tasks assigned by line manager.

Qualifications and skills

1. Bachelor’s and higher Degree in Food Science.
2. Minimum of 10 year’s Food or 5 Year ‘s Catering R&D related experience.
3. Good performance of culinary dry new products development in previous career
4. Good culinary dry R&D knowledge, product experience and foresight of market.
5. Good communication skill with internal cross functions and external
6. Good management experience of projects.
7. Good skill to lead cross function team to control complex event.
8. Strong ability to withstand pressure.
9. Strong learning ability.