• • Sensory team management (trained panel + sensory intern);
  • Developing descriptive panel for strategic product categories for Kerry (especially meat, sauces and dairy);
  • Designing, applying and procesing data from discrimantive, descriptive and affective tests (current sensory portfolio);
  • Researching and implementing new sensory methods, expanding sensory portfolio;
  • Establishing contact with Global Sensory teams, importing new tools from other regions to the Brazil and South Cone sub-region;
  • Bringing Global Sensory Lexicons to the sub-region;
  • Supporting productive sites by training QC and Operation teams, and monitoring their accuity;
  • Designing and managing shelf life studies, working together with Analytical teams;
  • Preparation and presentation of reports to internal and external customers;
  • Interface with RD&A, Marketing and Sales teams.

Qualifications And Skills

• Techincal education on Chemistry or Food Engineer (desirable);
• Graduation on Food Engineer, Chemical Engineer, Chemistry or correlated areas;
• Previous experience with descriptive panel management;
• Previous experience with shelf life studies (desirable);
• English (advanced) and spanish (desirable);
• Knowledge on statistics tests related to sensory science;
• Knowledge on physical-chemical analysis for food matrices (desirable).