Bacardi is an equal opportunity employer that values workforce diversity. Diversity is core to our business: by embedding into all aspects of our culture, we maximize the opportunity to achieve sustainable business success and growth. The duties and responsibilities described in the role profile might not be a comprehensive list.
BACARDI liquid R&D Scientist Vacancy - Apply Now:
Job Name: Liquid R&D Scientist(AMEA)
Country: India
City: Nanjangud
Function: Operations-Supply Chain - logistics - procurement
Reporting Time: Senior Manager R&D (AMEA)
Job Type: Full Time
Lead Recruitment: Swati Bagga
About The Role
Your Opportunity
As liquid development Scientist Supports new product development (NPD) with analytical, liquid formulation and process engineering experience to lead new product initiatives in, flavored sprits, RTDs and other alcoholic beverage products.
About You
As a liquid R&D Scientist development new consumer preferred and winning formulations, pioneering new technology and processing routes, application of advanced analytical and sensory techniques as well as consumer validation. Develops formulation manufacturing process, identification, characterization and evaluation of material and products at all stages of the development process.
This position may also serve as an expert in a specific technical skill or area of expertise and act as an R&D representative on- cross functional team.
Responsibilities:
with our Consumer at the heart, your key focus will be to:
- works on the development of new products formulations, following requirements and priorities agreed as per innovation pipeline and timing
- work on reformulation of existing products for quality improvement and value engineering
- Generate new concept and idea to suit the fast-changing consumer expectations
- Regular interaction with suppliers, flavor houses and external agencies to deliver project within agreed timelines
- Travel to manufacturing plants and supervises production of new product as may be necessary
- Demonstrate ability to work in a global environment and cross functionally with supply chain, production, marketing, and sales
- Evaluate new product flavors and aromas via sense of taste and smell
- Maintain and ensure accuracy of documentation as it relates to the flavors and formulation
- Partner with key suppliers, outside research institutes and agencies to develop new concept and ideas
- Develops strong, collaborative relationship with other departments and fosters an environment of knowledge sharing
- Seeks advise from colleagues and management when unexpected results occur or when major changes to project plans are considered
- Maintains awareness of scientific literature to assist work progression and understanding
Skill and Experience:
The skill & Experience need to create your legacy
- Masters in Sciences/ Alcohol Technology/ Chemical Engineering/ Other related fields
- At least 3 years of experience in a foods/alcohol product development
- Practical knowledge of NPD-stage gate process
- Excellent written and oral communication skill, ability to work well with others, and ability to plan and execute work independently with minimal supervision
- Mobility - willing to travel 20% - 30% of time
- Knowledge and experience the spirit business(nice to have)
- Possess good knowledge of natural science and food science
- Must be self motivated, dependable and have ability to work independently and in a team environment
- Must be detailed oriented and have the ability to multi task
- Excellent organizational and follow up skill
- Strong analytical skills
- Preferable have working and/or hands-on knowledge and experience in some or all of the following techniques: HPLC, MS, GC, Spectrophotometer, Sensory
Personal Quality:
- Global minded and able to demonstrate cross-cultural understanding and sensitivity.
- Great communication skills and gravitas with the ability to present credibly to local and global stakeholders.
- Someone who has a Person for creativity and like experimenting with flavors.
- Someone who can study the competitive market in the region and available insights to develop initiatives to develop and work on new flavors.
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