Sensory Scientist

Chicago, IL

Posted: 12/11/2022 Industry: Laboratory - Food & Beverage Job Number: 1017.22JF Pay Rate: 80,000 - 97,000 Experience:

Job Description

Sensory Scientist

The purpose of this Americas R&D Sensory Scientist in the Plant-Based Protein field is to support the global protein business with Plant-Based Product and Process Development skills to design the Plant-Based Ingredients that will meet consumer expectations.

Key Accountabilities:

Reporting to the R&D Protein Chemistry Manager, you will be a strong part of a global R&D team delivering customer solutions through sensory science methodologies.

Main Responsibilities:

  • Serve as US sensory liaison to Global Company Sensory Network
  • Manage and execute regional requests for Customer Sensory Support
  • Define and execute appropriate sensory testing to support local R&D Protein Chemistry, Process and Product Development teams and local Customer Technical Support team; Identify and recommend new sensory methods to support project deliverables and deliver business impact
  • Conduct local sensory training for internal panelists; Ensure panelist performance through appropriate sensory testing and follow-up training; and execute external sensory tests as needed
  • Contribute to the development of new plant-based protein ingredients to meet increasing customer and consumer demand
  • Contribute to a safe and environmentally friendly workplace with team spirit
  • Contribute to a highly scientific, market focused, and collaborative R&D organization
  • Participate in cross functional teams that may include sales, marketing, operations, R&D, applications, senior leadership, procurement, customers, and suppliers as a subject matter expert in sensory science
  • Manage projects including timelines, budgets, and outcomes

**If you’d like to hear more about this opportunity and others we are currently working on, please contact Jeff Fee at

JO:  1017.22JF

Job Requirements

Technical Qualifications:

  • 4+ years of experience in Food Sensory with proven track record and strong applied statistics knowledge and experience
  • Experience with vegetable proteins preferred
  • Minimum BS degree, MS and PhD preferred
  • Fizz Software knowledge is a plus
  • Experience in sensory analysis of food materials especially related to raw materials and flavor ingredients
  • Knowledge of chemical and analytical science and techniques and ability to related analytical results to sensory analysis
  • Demonstrated capability in coordinating multi-functional projects, as well as external and internal teams
  • Food formulation experience of vegetable protein is a plus
  • Domestic and international travel (up to 20%) is expected

**If you’d like to hear more about this opportunity and others we are currently working on, please contact Jeff Fee at

JO:  1017.22JF

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