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General information

All posting locations: Glenview, Illinois, United States of America

Job Function: 10 - R&D

Department: 10 - 05 - Product Research- Culinary

Date Published: 13-Nov-2020

Job Type: Regular

Description & Requirements

The Role

Kraft Heinz is seeking candidates in the expertise of Enzymes or Proteins to join our Technology Platforms team. This position offers the candidate an excellent opportunity to lead innovative and disruptive ingredient technology platforms while creating competitive advantage across the global Kraft Heinz portfolio.  

The candidate will manage technical platforms- identify and lead ingredient technology development initiatives. The candidate should be able to also identify future technology platforms- prioritize research pathways- demonstrate proof of concept- develop prototypes- conduct technology scale up trials- validate technology in model systems and applications- conduct consumer testing- and commercialize technologies.

This individual must have a proven strong technical background- leadership- intellectual curiosity- problem solving and project management skills. Technical background could include one of the following (experience in plant-based ingredients is a plus).

  • Protein chemistry- enzymology- proteins/ingredient interaction and processing for improved functionality. Experience in plant proteins is a plus.
  • Food science- ingredient science-fats and oils- carbohydrates- proteins- ingredient interactions- ingredient functionality- flavor science/applications- emulsion science and dairy science.

The candidate will have also cross-functional team interaction with the scientific community/ecosystem outside of Kraft Heinz- the internal marketing- Business Units R&D- procurement- finance- operations- quality- regulatory and manufacturing.  He or she will need to interact and build research collaboration programs with the external ecosystem while progressing some of the research pathways internally.

Responsibilities:

  • The individual will identify- scope- design and develop technology platforms to support different KHC product categories renovations and innovations initiatives
  • Design and execute experimental plans. Apply learnings to drive product renovation and innovation
  • Possess strong technical functional skills to evaluate protein/ingredient functionality and process interaction in various food matrixes- including plant-based foods
  • Expertise in applying enzyme technologies for food and beverage applications
  • Be able to embrace all aspects of ingredient technology development including the fuzzy front end- ideation- design- development and commercialization
  • Establish solid project research plans- conduct appropriate testing- gather and analyze data- develop recommendation and assess risk based on finding
  • Conduct bench top- pilot plant and plant trials to explore- optimize formulation and processes
  • Work cross functionally with other team members to progress company research
  • Responsible for technology scouting and discovery
  • Build/have external connection to research partners such as universities- research centers- consultants

Technical Requirements:

  • PhD in Food Science- Chemistry- Biochemistry- Biology-  Emulsion Science- Dairy Science- Food Chemistry- Biology or related fields
  • 3-5+ years of relevant experience or MS in the above fields with 5+ years of relevant experience or BS is above fields with 10+ years of relevant experience
  • Strong ingredient and food matrix/model system know how and skills
  • Demonstrated record of conducting research development projects either individually or in collaboration with other teams
  • Demonstrated executional excellence in technology discovery- scale up and commercialization
  • Strong expertise in protein chemistry/processing/functionality and/or fermentation/bioconversions/enzymes. Expert in developing different bioassays to drive screening and knowledge building on characterization of proteins/enzymes.
  • Experience with ingredient fundamentals and their interaction- specifically to proteins- dairy and non-dairy- and/or enzymes
  • Demonstrated executional excellence in technology discovery- scale up and commercialization experiences
  • Experience and proven expert knowledge with dairy and non-dairy science- emulsion technology- flavor/ingredient interactions- in plant-based systems

Additional Requirements:

  • Demonstrated ability to prioritize and manage complexity
  • Demonstrated ability to deal with ambiguity
  • Demonstrated track record of creative out of the box thinker with ability to define and prioritize research pathways that will ensure success
  • Possess excellent industry external ecosystem- as well as setting up and conducting collaborative research engaging externally 
  • Possess technical/intellectual curiosity- understand how technology can be insulated
  • Ability to manage projects with a high degree of autonomy
  • Excellent verbal and communication skills

Equal Opportunity Employer–minorities/females/veterans/individuals with disabilities/sexual orientation/gender identity