Wednesday, April 13, 2011

Nestle Careers Portal Vacancy for Associate Principal Scientist - Bakery / Cereal

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Associate Principal Scientist - Bakery / Cereal

Job Number: nest-00015942
Research & Development
Glenview IL

Relocation: If necessary, relocation assistance will be provided in accordance with Nestlé's relocation policy.


The position will be focused on increasing our fundamental understanding of cereal chemistry principles as they relate to product performance and will involve the development of key technologies that will enable a better understanding of our existing portfolio assets. The candidate will assist in the development and evaluation of new products, line extensions, quality improvements, cost improvements, ingredient substitutions and applied technologies. The successful candidate will develop technical models to relate ingredient properties and process conditions to functional benefits. The incumbent will lead technical projects and drive them to successful completion.


1. Leverage solid research skills and creativity/creative approach to assess ingredients/technology and problem solve.
2. Exhibit innovation in discovery, advancement, and evaluation of new technologies which can have significant impact on new products, improved products or processes, and/or capital avoidance.
3. Manage strategic relationships across a diverse group of external resources including research institutes, technology providers, and suppliers to facilitate focused acquisition of novel technologies.
4. Utilize broad approaches to projects and exhibit collaboration with multiple functions, both internally and externally, to deliver against project goals.
5. Act as the primary contact with external technology partners with regard to technology and ingredient evaluation.
6. Function effectively as a Research Manager, Planner, Coordinator, Communicator, and Technical Expert.
7. Effectively document all work including technical plans, experimental reports, and plant trial reports.
8. Coach and mentor other scientists within the department.


* MS Degree in Cereal Chemistry, Baking Science, Food Science or related discipline. PhD preferred.


* Candidate will have a minimum of 10 years experience in the food industry.


* Extensive knowledge of cereal chemistry, baking formulations and processes.
* Ability to translate technical knowledge into tangible results.
* Exposure to product development activities.
* A proactive independent worker able to complete tasks with minimal supervision.
* An open, flexible and devoted team player able to work well in a team environment.
* Excellent oral, written, and communication skills.
* Self motivated with the ability to initiate and execute projects that include interfacing with operations, engineering, suppliers and product development.
* Demonstrated ability to lead multiple projects in a cross-functional environment, while delivering significant business results.
* Exposure to food manufacturing facilities.
* The ability to coach and grow people

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