Campbell’s Flavor & Seasoning Technologist – Food Science Job
The Technologist – Flavor, and Seasoning will work and learn under the guidance of a Certified Flavor Chemist and will be responsible for benchtop application of liquid flavors and topical seasonings in support of Campbell Snacks.
Bring your working knowledge and understanding in areas of flavor and seasoning application to Campbell’s Snacks where you will be instrumental in all facets of the product development process.
Job Title: Technologist – Flavor & Seasoning
Location Norwalk, Connecticut, United States Of America
Category R&D
Job ID: Req-30657
Eligibility Criteria:
- Bachelor of Science degree with a concentration in Food Science, Nutrition, Food Process Engineering, or related field.
- 1+ years of related experience with a consumer-packaged goods background; experience with flavor or seasoning application is preferred.
- Must be highly detail-oriented and organized.
- Ability to handle a dynamic work environment to manage multiple simultaneous projects.
- A passion for innovation and food with a flair for questioning the status quo. We want someone who questions the “why” or the “how.”
- Ability to think beyond his or her own (R&D) function to consider the organization holistically.
- Must be comfortable with taking charge and prioritizing your own workload.
Working Conditions:
Anticipated travel of up to 10% to 15% which may include the following:
World Headquarters (WHQ) Office, Research Kitchen, Pilot Plant, and Manufacturing Plants (Campbell Soup Company (CSC), co-manufacturers and vendors).
Ability to stand at a bench up to 50% of the time.
Ability to work in an environment that is highly aromatic including aromas that may at times be pungent or off-putting.
Handle allergens that may include dairy, peanuts, tree nuts, soy, wheat, eggs and other food ingredients, chemicals and allergens while wearing appropriate PPE.
Willingness and ability to taste and evaluate a wide range of food products and ingredients with ability to taste sweet, sour, salty, bitter, heat and umami.
Essential responsibilities will include but not be limited to:
- Maintains a lab notebook of pertinent application information such as usage rates, solubility, adhesion, and any other details pertinent to the success of the project.
- Clearly communicates findings with the Flavor Design Lead and R&D stakeholders.
- Conducts and leads prototype assessments with cross-functional project teams on an ongoing basis.
- Captures feedback and communicates the next steps to internal and external stakeholders.
- Conducts physical measurements of seasoning and liquid flavors in support of innovation and quality initiatives.
- Manages and builds key databases related to Flavor Design:
- Seasoning – Physical Analytics
- Seasoning and Flavor Library
- Active project tracker
- Independently directs outside flavor vendors regarding ingredient optimizations, sample timing and communicates challenges to the Flavor Design Lead.
- Logs incoming flavor, seasoning, and food preparations on an ongoing basis.
Request and maintain a stock of “base food” for internal and external application work. - Participate in our Campbell Snacks growth culture by participating in flavor/seasoning-specific training and commercialization support.
Job Complexity:
- Interact and communicate effectively with Senior Management, R&D stakeholders, Brand
- Teams and external Flavor and Seasoning suppliers.
- Work alongside the Flavor Design Lead to capture, interpret and broadly communicate complex data sets in a meaningful manner.
- Working knowledge and understanding in areas of flavor and seasoning application, QA, regulatory, packaging, snack food processing as well as a and thorough understanding of Marketing needs and financial hurdles.
- Let your voice shine and be an active participant in the product development process unafraid to share your findings publicly.
- Sustain a high level of competence and professionalism in a dynamic business environment.
- Easily adapts to changing priorities.
Campbell’s Flavor & Seasoning
