Drive application development and innovative formulation in different categories, mainly in bakery product segment to support continued growth of Tate & Lyle. Work as part of a global team with responsibilities of providing solutions to customers in applications and technical services with new ingredient development within Tate & Lyle.
MAIN ACCOUNTABILITIES
To drive application development and innovative formulation, mainly for Bakery – Development of new recipes, Pilot Plant operation and Prototype’s preparation.
To design, coordinate and run out trials at lab scale.
To propose, agree and work on deep technical projects and help Tate to promote new business
To design new protocols for formula/process validation and to contribute and generate new relevant ideas for new products development and to give advice regarding technical feasibility of a project
To be committed with the Safety internal guidelines – (Food, Individual, Business, Company, Information)
Different levels of Technical Support for clients – phone conversation, visits, support at industrial plant
To develop and/or coordinate new formulas development in compliance with Local Latam Legislations, stablished target costs, goals, client/consumer needs and Tate Guidelines
COMPETENCIES, SKILLS, KNOWLEDGE, EXPERIENCE AND QUALIFICATIONS
COMPETENCIES
Project management skills.
Good organizational and time management skills.
Ability to effectively communicate, verbal and written, with diverse audiences ranging from highly scientific/technical to production / manufacturing to non-technical personnel and customers.
Strong focus on customer/client satisfaction and external/internal orientation.
Bias for Action
Creativity.
Sensorial Ability.
Ability to work as a team.
Ability to sharing knowledge.
Flexibility.
Multitasking Profile.
Self-confidence for decision-making.
High level of accountability and responsibility
Qualifications
Education: Minimum Food Engineering
Knowledge of bakery formulations, stabilizer, emulsifier, and ingredient functionality and the effect of processing on ingredient and finished product attribute.
Knowledge of bakery processing and equipment.
Knowledge of food science, food chemistry, food microbiology and general food processing
Knowledge in Starches (desirable)
Additional categories knowledge is appreciated (mainly plant based)
Experience
Minimum 5 years of experience Application, Technical Services and/or R&D
Skills / Knowledge
Technical – as previously described
Regulations and legislation – Ability to understand the feasibility of the recipes developed according to Brazilian Regulation
A terceira turma do curso de Expedição por P&D – Gestão de Processos está com inscrições abertas. O módulo destinado a quem quer aprender a gestão de P&D: um mergulho profundo no papel da liderança neste setor.
Mais de 360 visionários de alimentos já se formaram neste curso! Saiba mais e garanta sua inscrição clicando no botão abaixo: