R&D Research Scientist in Food Materials

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Position Snapshot

Location: Orbe, Switzerland

Company: Société des Produits Nestlé S.A.

Act. Rate: Full-Time

Type of contract: Permanent contract

What We Offer At Nestlé

Flexible work policies in terms of core hours and working from home. Please talk to us during the recruitment process about what flexibility could look like for you!

Genuine opportunities for career and personal development

Modern “smart office” locations providing agile & collaborative workspaces

Dynamic international working environment

Position Summary

Attractive additional benefits

As a Research Scientist, you will manage the development of knowledge and scientific advancement in food material science (powder/solid, semisolid and liquid products characterization, with a strong focus on food texture and physical food safety) for both the Infant Cereals and Healthy Snacks categories. You will build your expertise and apply your knowledge in the field, to provide relevant scientific/technical guidance in response to business and consumer needs. You will also manage knowledge building projects, support new product development and technical assistance projects, and mentor interns/students/fellows/laboratory technicians.

We offer a dynamic, inclusive, and international working environment with many opportunities across different companies, functions, and regions. Don’t miss the opportunity to join us and work with different teams in an agile and diverse context.

A Day in the Life of a Research Scientist

• Develop, contribute and propose new ideas/activities/methods/projects to NPTC/R&DC,SBUs and Operations
• Build and document knowledge and share about latest methods, trends and developments in the field of food material science
• Propose, plan and deliver technical solutions and scientific evidence in projects for NPTC/R&DC/NR and/or Markets
• Lead & manage knowledge building and business-related project activities with initiative
• Propose new projects, write briefs, manage project activities and stakeholders according to I2L. Ensuring all stage gates are closed timely and within project costs, and performing risk assessment analysis
• Substantiate patent applications with scientific data and support patent attorneys in patent writing
• Provide accurate and on-time support to operation with effective (quality, cost and on-time) and sustainable solutions
• Give operational support to customers, assistance in industrialization start-ups, follow-up product launches, including technical, product and process improvements
• Develop related tools and competencies in the domain of activity
• Actively participate in expert network to promote cross-fertilization between different sites (R&D, Org. Units)
  
  

What Will Make You Successful

• MSc or PhD Degree in the field of food science, chemistry/physics,
• Specific knowledge on instrumental texture characterization, sensory analysis, texture functional role of ingredients (lipids, carbohydrates, proteins) and texture design, and oral processing of food is a plus
• Good knowledge of quality, safety and hygiene requirements
• Strong knowledge of food manufacturing
• At least 3 years of work experience in the field of food physics and food chemistry, food processing/engineering or food science
• Excellent communication skills in English are a must have, French is desirable
  

At Nestlé, we want to help shape a better and healthier world, inspire people to live healthier lives and deliver impact at a scale and pace that makes a difference. We do this by fostering a diverse, friendly, supportive, and collaborative environment, that creates positive disruption, embraces innovation, and empowers people and teams to win.

We aim to hire friendly, respectful, inspiring people who care about the people’s lives that we touch every single day.

Be a force for good. Join Nestlé and visit us on www.nestle.com.