Scientist - Liquid Food

**Position Snapshot**

Location: Singapore

Company: Nestle R&D Center, Singapore

Type of contract: Permanent

**Position Summary**

Joining Nestlé means you are joining the largest Food and Beverage Company in the world. At our very core, we are a human environment - passionate people driven by the purpose of enhancing the quality of life and contributing to a healthier future. A Nestle career empowers you to make an impact locally and globally, as you are provided with the opportunity to make a mark and stand out, as long as you seek it. With Nestle, you are enabled and encouraged to grow not only as professionals, but also as people.

**A day in the life of**

**Innovation / Renovation Pipeline**:

- Build and share scientific/technological knowledge about Nestlé and competitor's products and processes.
- Scout for new innovative ideas/methods/technologies in line with business strategies and trends. Design and execute experimental plan to test scientific hypotheses.
- Resourcefully build understanding and stay up to date on business needs and consumer trends
- Develop selected ideas into business-relevant concepts, prototypes and/ or new projects. Attempt cross teams collaboration for larger impact
- Pitch concepts and prototypes to relevant stakeholders

**Project Management**:

- Propose and deliver on-time agreed technical and scientific support in projects for PTC/R&D/NR and/or Markets.
- Build project specific knowledge and contribute to business related project activities with initiative.
- Present results/methods in well written (includes report structure) and oral form to interested parties or visitors.
- Lead technical activities and deliver objectives & outputs on time together with Project Manager
- Demonstrate agility and pivot timely when necessary

**Technical**:

- Demonstrate strong technical knowledge in emulsion formation, stabilization, characterization techniques and industrial relevant operations (eg. thermal and non-thermal processing)
- Particularly strong in ingredients chemistry. Expertise proteins and emulsifiers are preferred. Expertise hydrocolloids and lipids are an advantage
- Stay up to date in the field of expertise (past, current and emerging technologies) from ingredient, formulation to processing.
- Knowledge and experience in low moisture system is a plus (powder system, drying techniques)
- Master analytical and bench scale equipment and manage laboratory operations in field of expertise. Develop & scout new methods/tools in field of expertise.
- Propose and justify new laboratory / bench scale equipment.
- Give operational support to customers, assistance in industrialization start-ups, follow-up product launches, including technical and product improvements (upon request).

**People and Know How**:

- Good understanding on the role of R&D in Nestlé, R&D Singapore's OMP, the Department's vision/mission and their relation to Nestle's corporate objectives/ strategies
- Good understanding of Scientific, Technology, Quality and Safety and Environment knowledge with ability to train others in relevant fields
- Synthesize new ideas based on emerging trends (scientific and commercial settings)
- Propose student projects/internships and provide training on the job to students and junior team members
- Desire to connect & collaborate with scientific community in other research centers and/or expert networks in the area of scientific expertise to promote cross-fertilization between different sites. Whenever makes sense, forge collaboration with external partners
- Understanding of NHW and CSV strategies in practice.
- Continuous learning through experience, mentoring and training.

**What will make you successful**
- PhD in food science, food engineering or related fields
- 2-5 years of professional applied experience, of which 1-3 years relate to managing R&D projects in an industrial context
- Basic knowledge of quality, safety and hygiene requirements
- Basic R&D or/and operating/factory experience
- Experience working in different projects and support activities in an organization