Senior Research Investigator, Culinary (5035-292)

We are IFF. We are the catalyst for discoveries that spark the senses and transform the everyday. International Flavors & Fragrances Inc. is a leading innovator of sensorial experiences that move the world. At the heart of our company, we are fueled by a sense of discovery, constantly asking "what if?" That passion for exploration drives us to co-create unique scents and tastes in fine fragrances and beauty, detergents and household goods, as well as beloved foods and beverages.
Our 7,300 team members globally take advantage of leading consumer insights, research and development, creative expertise, and customer intimacy to develop differentiated products.
Dreamers and doers, we work tirelessly to discover flavors and fragrances that inspire customers and delight consumers. We are fueled by our four corporate values of passion, creativity, expertise and empowerment. It is the unique blend of these values that make us IFF. These qualities can be seen and felt throughout our amazing 129 year history and will continue to guide us as we explore our limitless possibilities and develop new-to-world solutions that enhance the lives of millions around the globe.
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We are seeking a highly motivated and enthusiastic candidate with demonstrated experience in the development of unique and innovative flavor ingredients through culinary arts and science.
Job Description:
The incumbent will play a key role in the Flavor R&D team in Union Beach, NJ, whose focus areas are the development of clean-label flavoring- and modulating ingredients using the principles of culinary arts in a highly scientific and technical setting. He/she will be responsible for conducting basic and applied research on culinary ingredients, flavor precursors, culinary reactions, and scalable process optimization. Areas of emphasis include biotransformation of culinary ingredients using clean-label approaches, and isolation and fractionation of culinary reaction products.
Key Responsibilities
Apply principles of culinary arts and science for developing proprietary, cost-effective, and globally natural flavor- and taste modulating ingredients
Investigate the culinary ingredients and reaction mechanisms, and make modifications for enhancing the flavor attributes or taste modulation functions
Conduct label-friendly biotransformation of culinary ingredients for enhanced precursor systems in reactions
Characterize the culinary reaction products by performing extraction and isolation of key compounds for understanding the taste modulating functions
Optimize the scalable culinary reaction processes
Work closely with Research Chef, Flavorists, and Application Food Technologists to transform the unique flavoring- and modulating tools to winning flavors
Liaise with cross-functional teams pertaining to flavor evaluation, analytical characterization, regulatory review, procurement, and process upscaling.
Required Skills
Degree in Food Science, Chemistry, Biochemistry, Microbiology, or related fields
A minimum of three years of experience in flavor development in the food or flavor industry
Advanced knowledge of Maillard reaction mechanisms and ingredient interactions during food preparation
Experience with microbial and enzymatic transformation of food ingredients and development of precursor systems a plus
Skills in classical and instrumental methods of isolation and fractionation of complex food matrices
Successful track records of pilot scale-up
Strong interpersonal skills and successful experience working in a collaborative team
Strong culinary perspectives

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