The Food Innovation Team is seeking a driven, creative, and inventive Senior Scientist of Ingredient Innovation with a passion for discovery and breakthrough thinking. This individual will be responsible for contributing to development of new ingredient technologies, working on steps development through scale-up, that ultimately drive the North American business in relevant areas. We're not just looking for a savvy scientist with a passion for food, we're seeking candidates with diverse backgrounds who want to orchestrate the creative process of ingredient innovation in a way that drives business results and enhances brand value of Ajinomoto Health & Nutrition North America, Inc.
The individual will work on ingredient development initiatives, including prototyping future technologies, developing application concepts, and validating new technologies in model systems under guidance of a Senior Principal Scientist. A strong technical background is a must, and this individual must feel comfortable participating in planning and executing research experiments.
EDUCATION, CERTIFICATIONS AND EXPERIENCE:
BS or MS in Food Science, Foods and Nutrition, or a related field of study including chemical engineering, chemistry, biochemistry, or a related field.
Five years of related experience with a BS; 0 to 4 years with a MS.
Must have experience with ingredient development and/or testing, ideally with expertise in one of the following areas: plant-based, precision fermentation; protein chemistry/modification; flavor chemistry.
KNOWLEDGE, SKILLS AND ABILITIES:
Strong working knowledge of food chemistry, ingredient functionality, food manufacturing processes, quality assurance principles, and the innovation process. Ability to apply food chemistry knowledge cross-functionally and empowered to seek out knowledge necessary to understand new and emerging spaces. Comfortable with ambiguity and possessing curiosity to develop concrete concepts out of vague ideas. Self-motivated with a growth mindset and an internal sense of urgency when necessary. Good interpersonal skills and ability to work cooperatively in a team environment. Must be able to transfer scientific knowledge to practical applications. Good oral and written communication and computer skills. Able to manage time effectively to meet deadlines and adjust quickly to changes in priorities.
Fast paced food/bio-chemical/chemical manufacturing environment working inside and outside. This position may perform activities in an environment that contains hazardous elements and requires safety awareness and adherence to all safety policies and guidelines. Work must be performed in a safe manner for personal protection and for the protection of other team members. All safety procedures, procedures described in SOPs, BPRs, and support the compliance of applicable ISO standards in all functional areas must be followed, enforced, and strictly complied with.
This position requires communication with different US locations and some overseas locations with time differences (e.g., Tokyo). Travel 10%, mostly domestic with occasional overseas.
Apply technical expertise to work on, development, validation, and commercialization of new ingredient technologies.
Possess strong technical functional skills that will allow understanding of ingredient functionality and interaction in food matrices.
Will contribute to ingredient technology development including the fuzzy front-end ideation, experimentation, development, and scale-up.
Work with cross-functional team members (marketing, sales, technical services, culinary, etc.) and global scientific network to identify new research or technology platforms that align with industry trends and customer challenges. Apply technical expertise to advance initiatives that drive new business, streamlining processes and enhancing performance of the team.
Prioritize implementing new ingredient technologies that align with emerging market opportunities. Help lead technical assessment process.
Conduct sensory evaluations of new products or processes. Participate on sensory panels helping other technical personnel with their work.
Documents processes, formulas, ingredients and results related to production tests, samples and product evaluations consistent with Ajinomoto standard operating procedures.
Conduct and participate in shelf life studies for Ajinomoto products, following established shelf life protocol
Perform all work in accordance with Ajinomoto GMP, Allergen, and Quality Programs and participate in annual training for these programs.
Other duties as assigned
Competitive salary & benefits package including Medical, Dental, Vision, 401k with match and profit-sharing eligibility, life insurance, disability and paid time off
No waiting period for medical, dental, & vision benefits
At Ajinomoto Health & Nutrition, we are comprised of four business divisions and two subsidiaries that provide innovative solutions to meet various needs of North American consumers with better taste, nutrition, health, and wellness. Our divisions include Solutions & Ingredients, Amino Science, Medical Nutrition, and Wellness & Sports Nutrition. Our subsidiaries include Ajinomoto Cambrooke Inc. and More Than Gourmet, Inc. Each part of our business brings an unwavering commitment to the leading technologies, science, and innovation that Ajinomoto was founded on?over 110 years ago.
As the North America subsidiary of The Ajinomoto Group, we’re backed by the global network of The Group companies. Through our international research, manufacturing, supply, and distribution system, we’re able to bring the highest-grade amino acid products and ingredient solutions to consumers in the US and around the world.