Cocoa Beans R&D Director

About the role 

The Cocoa Beans R&D Director drives the Cocoa Research and Development program for Barry Callebaut, according to the long-term strategy and to the policy defined by the Cocoa Sourcing team. This role works in close collaboration with the Cocoa Sourcing team to ensure bean flexibility that meets recipe specifications and long-term customer requirements. The Director prioritizes projects based on business needs and ensures their scalability across the globe. He/She leads a team of scientists, project managers, covering both operational activities and research programs, and builds up a talent pool across their team, developing future capabilities and fostering an innovation culture.  

The Cocoa Beans R&D Director builds and deepens expertise in cocoa origins, fermentation and drying processes, cocoa science, bean blends, and their impact on sensory. He/She partners with Sourcing, QA and Supply Chain to solve specific QA issues. The role also oversees the exploration and implementation of new technologies related to cocoa ingredient production, such as cocoa cell cultures. In addition, the Director works closely with the Cocoa Innovation Director and other members of the Cocoa and Chocolate Product Innovation team to drive integrated innovation efforts. 

Key Responsibilities include 

• Drive fundamental research on Cocoa beans 

• Develop and maintain expertise on cocoa fermentation technologies (including strains - reactors) 

• Develop and manage flexible beans blend platform 

• Develop a global ecosystem of innovation partners across the globe: Universities, Start Ups, innovation platform 

• Develop and maintain expertise on new technologies e.g cocoa cell culture 

• Work closely with the QA and Sourcing team to mitigate risks related to molds, contaminants and heavy metals 

• Design bean specifications for product quality, consistency and regulatory compliance 

• Projects OTIF 

• Build and develop a talent pool across the team to develop future capabilities 

• Foster an innovation culture 

• Build up strategic partnerships 

• Expand Barry Callebaut innovation system 

About you 

• Technical/Scientific Masters Degree in Food Science or Food Technology  

• 10+ years of relevant R&D working experience in commercial environment and +/- 5 years of experience leading a team 

• Professional experience in cocoa producing countries as well as knowledge in cocoa agriculture and cocoa fermentation is a plus 

• Excellent knowledge of business software (Office, Salesforce, SAP, etc.) 

• Strong understanding of cost management and continuous improvement programs 

• Strategic mindset with the ability to think critically and make data-driven decisions 

• Global mindset with experience in leveraging knowledge and best practices across regions 

• Excellent team management and leadership skills 

• Previous experience in complex project management 

• Fluent in knowledge English 

• Respect for business ethics and leading by example 

• Strong leadership skills with the ability to motivate and inspire teams in a multicultural environment 

• Excellent interpersonal and communication skills to effectively collaborate with stakeholders on a a global scale 

• Highly organized with strong attention to detail