Location:Esbjerg Ø, DK
Are you looking for a significant role in the food industry? Do you have a focus on innovation and seek a job that combines theoretical knowledge of food technology with practical product development?
Join our global innovation team to deliver in the innovation, development, and quality standards of cooking and cream products. This position is based at Esbjerg Dairy Center, where you will work with other innovation colleagues and have access to both pilot and production facilities for many cooking and cream products. Additionally, you will frequently visit and collaborate with Innovation colleagues at Arla Innovation Center in Aarhus.
The Cooking and Cream category is an important sector for Arla Foods, contributing significantly through functional and great-tasting products that inspire consumers. To remain relevant and continue to satisfy consumers, we develop and launch new products while continuously optimizing and refreshing the existing portfolio.
“You will join a high-performing global team of 13 colleagues spanning across 7 countries. You will collaborate closely with various departments to ensure the development and implementation of new products,” says Senior Innovation Manager, Trine Obel Gregersen.
Read more about Arla Innovation here: INTRODUCING THE DEPARTMENT OF POSSIBILITIES | Arla

WE HAVE A PURPOSE FOR GOOD

At Arla, we aim to unlock potential in each other while creating a sustainable future of dairy. This is encapsulated in our initiative Stronger People Stronger Planet, founded on our commitment to human rights, healthy dairy nutrition, good food habits, and environmental improvement. Success requires hiring people with a sustainable mindset. Could this be you?

Your key responsibilities will include:

• Recipe and process development
• Experimenting and prototyping at kitchen scale
• Planning and conducting trials at pilot scale
• Data collection and documentation
• Product evaluation and application testing
• Project management
• Setting product specifications including sensory and functional parameter