ABOUT

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
• English (advanced to fluent – desirable)
• Spanish (intermediate to fluent – desirable)
• IT: SAP knowledge

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