Senior Scientist

at  International Flavors Fragrances

JOB DESCRIPTION

The IFF Nourish team is looking for a results-oriented, dynamic Senior Scientist with experience in microbiology and fermentation technology to become part of an ambitious interdisciplinary team that builds on decades long experience in fermentation technology and bioconversion, to discover new products that deliver tasty solutions to our customers. Our focus area is around leveraging fermentation and biocovnersion to deliver new natural solutions for application in food and beverages to meet the global needs for sustainability, better use of raw materials and better taste. If you are a strong scientific collaborator, bursting with innovative ideas, work well with a diverse global team, and thrive in a fast-paced work environment, we’d love to meet with you!

QUALIFICATIONS:

• PhD with minimum 2+ years or Master’s with minimum 4+ years track record in relevant industry sectors
• Experience in microbial fermentations and/or applied fermentation would be required.
• Experience with Microbiology, knowledge of OMICs and bioinformatics would be required.
• Knowledge of flavours and flavour reactions would be beneficial.
• Knowledge of advanced analytical methods such as GC MS, NMR, IR etc. would be beneficial.
• Proficiency in written and spoken English is required.

PERSONAL SKILLS

• Proven ability to effectively juggle multiple assignments.
• Ability to contribute independently as well as be a strong collaborator.
• Passion for scientific discovery and the ability to cope with ambiguity or less defined areas of scientific exploration.
• Project management with demonstrated capability to lead projects to deliver successful outcomes.
• Ability to communicate effectively with leadership, peers, and across functional teams.

• Hands-on bench work as well as planning trials for technicians.
• Strain improvement and using of omics to link strains to metabolites of commercial interest.
• Project management as a technical contributor/lead.
• Establishing new fermentation processes in lab scale and delivering proof-of-concepts to commercial partners.
• Experimental design, data interpretation, report writing and communication to internal stakeholders.