Sr Research Scientist Fats and Oils

Pay Level: 1A

Location: Hershey, PA

Summary:

The Sr. Research Scientist position offers a unique opportunity to work within R&D's Transformation Innovation Team. This group is responsible for evaluating new ingredient, product, and process technologies, improving current processes and products, and providing new product opportunities through research discoveries. The role is located at The Hershey Company's Technical Center and reports to the Sr. Manager, Ingredient Technology Development.

The Sr. Research Scientist will be responsible for ingredient technology development and with a focus on fats and oils research. The role will support both upstream ingredient innovation as well as supply chain commodity initiatives. The individual will leverage in-depth knowledge of food science/processing and lipid chemistry to develop innovative new technologies and products.

In addition to working with R&D team members, considerable interaction is expected with Marketing, Product Development, Sensory, Manufacturing, Legal, Engineering, Quality, and other Supply Chain departments. The individual will assume a leadership role in complex projects, guiding them through Hershey Innovation processes with a cross-functional team. This includes providing input to set priorities and contribute to strategic direction for research programs. The individual will be responsible for project design and methodology, testing ideas through experimentation, and determining next steps through problem solving. Hands-on skills involving running laboratory and pilot plant equipment is required. Experience in leading cross-functional technology and/or product development projects to commercialization is desired. Presentation of the project results will be expected in both written and oral forms.

Specific Role Focus Area:

• Actively identify and develop new technologies for innovation opportunities in Cocoa Science, Snacking, Confections, and other strategic areas with a particular focus on projects involving lipid chemistry.
• Create and execute experimental designs on the bench and pilot scales with detailed documentation in our knowledge management system.
• Interact closely with a cross-functional group of technical, professional, and managerial staff of R&D, as well as Manufacturing, Engineering, and Marketing.
• Manage relationships internally and externally with business partners to deliver required research results.
• Understand the business impact of the projects and their strategic deliverables.
• Apply technical rigor and scientific principles and practices.
• Explore new areas of product and process technology while identifying new IP opportunities.

This role will interact and partner with:

• R&D team members, including Technology Development, Sensory, Product Development, Partnerships and Technical Intelligence teams.
• Procurement
• Continuous Improvement Team
• Manufacturing (including Co-Mans)
• Engineering
• Quality and Regulatory
• Project Management
• External business partners, suppliers, research institutes, and universities
• Approximately 25% travel required, within the US and occasionally international.

Minimum knowledge, skills and abilities required to successfully perform major duties/responsibilities:

• Sound technical knowledge, capable of applying knowledge to research projects following the Scientific Method.
• Excellent communication, written, and critical thinking skills.
• Leadership of ingredient, product, and process development and innovation.
• Operation of pilot plant and lab equipment, adhering to safety, GMP, and documentation requirements.
• Strong project management and organizational skills; demonstrated success in leading multiple and simultaneous projects.
• Proficient computer skills (basic knowledge of Word, Access, Excel, PowerPoint, Outlook, Teams).
• Ability to work in both a team environment and independently, maintaining flexibility under changing priorities.
• Strong mathematical skills and intermediate knowledge of statistics.
• Experience in leading cross-functional research and/or product development projects.

Minimum Education and Experience Requirements:

• 
  

  Minimum of BS degree in Food Science, Chemistry, Chemical Engineering, Food Engineering, or related field.

  
  
• 
  

  5-8 years relevant experience with BS, 5+ years with MS, or 2-4 years with PhD. Prior research project work will be considered. Experience with lipid chemistry in food applications is preferred. Research, ingredient technology development, and/or product development experience is preferred.

  
  

#LI-MH1

#LI-Onsite