Principal Scientist Texture and Food Processing

Principal Scientist Texture and Food Processing

dsm-firmenich

Delft, Netherlands

In this position, you will support the Business Unit Taste, Texture & Health in the development of texturizing solutions and drive the texture and food processing competence.

Your key responsibilities

• Strategic direction:
  • Defining and implementing strategic directions for the Texture and Food Processing capability, including maintaining and strengthening our expertise base.
• Business Innovation:
  • Fostering and developing business relevant capabilities with a focus on value creation and impact;
  • Creating and maintaining an internal and external network to support both our short as well as long term growth ambitions, and forging close relationships with the food application and product development teams;
  • Securing intellectual property (IP) in alignment with our IP strategy.
• Expertise development:
  • Characterizing and improving texture of food products with innovative solutions;
  • Mapping the competitive landscape in the area and influence the dsm-firmenich technology and innovation strategy accordingly;
  • Supporting the professional development of the technicians and scientists active in this field;
  • Stimulating our digital journey and cross-functional interactions.

You bring

• a PhD degree and expertise in materials, physical chemistry, chemical engineering, biotechnology or food science preferably with expertise related to texture characterization, structure properties of food matrices and/or food processing);
• a track record with operating in industrial settings (i.e. working with/in industry, experience with key accounts, generating IP, etc.);
• a proven ability to translate science and business data into actionable insights and tangible input to fuel our innovation pipeline;
• demonstrated understanding of the complexity of food matrices and structure – processing – properties relationships thereof and ideally experience with texturizers such as hydrocolloids;
• experience with food product development, instrumental analysis to evaluate texture and processes used within the food industry;
• excellent communication skills (both in writing and orally);
• a team player attitude, stress-resistance and drive.

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