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Manager, Product Innovation, Sensory Science/Flavorist

Location: 

Singapore, SG, 11 Singapore, SG, 068809

At Barry Callebaut, we are on a journey to transform the cocoa and chocolate industry. As the world’s leading manufacturer of high-quality chocolate and cocoa products, our actions truly shape the future of our industry. We are a business-to-business company, serving the entire food sector, from the cocoa bean to the finest chocolate product. We are a company with a purpose, we believe in doing well by doing good and reinvesting in the communities we operate. We have a long-standing commitment to sustainability and our goal is to shape a sustainable cocoa and chocolate future. We are headquartered in Zurich, and have more than 12,000 passionate Employees working in more than 40 countries worldwide. We are very proud of who we are and what we do. And of course, we are always looking for talented people to help us have a positive impact on our industry and beyond!

Global sensory science is responsible for leading sensory science capabilities for cacao coating, filling, and beverage globally. This role will manage sensory activities in collaboration with cross-functional teams including CITS, Marketing, and Consumer Insights, and will play a key role in guiding global innovation projects.


Key Responsibilities
Lead sensory capability building on cacao coating, filling & beverage (40%)

  • Establish baseline sensory and capability building across cacao coating, filling & beverage
  • Promote sensory science as strategic enablers of innovation
  • Develop sensory digitalization and sensory instrumental linkages

Manage Sensory Projects (40%)

  • Partner with global marketing, consumer insight and CITS to define sensory targets
  • Participate in project meetings and guide sensory plans
  • Conduct and interpret sensory results for global innovation projects
  • Study flavor science in cocoa powder and cacao coating

Panel management and training (20%)

  • Recruit, train, and maintain internal sensory panel
  • Ensure accuracy and consistency of sensory results
  • Foster strong relationship with sensory vendors

EDUCATION, LANGUAGE, SKILLS & QUALIFICATIONS

  • PhD degree level in a Science or Engineering discipline, or equivalent, preferably in Food Science & Technology
  • Minimal 8 years of experience in sensory and consumer research, preferably in food CPG confectionery or beverage
  • Fluent in English. A second language is a plus.

 

At Barry Callebaut, we are committed to Diversity & Inclusion. United by our strong values, we thrive on the diversity of who we are, where we come from, what we’ve experienced and how we think. We are committed to nurturing an inclusive environment where people can truly be themselves, grow to their full potential and feel they belong.

#oneBC - Diverse People, Sustainable Growth.

At Barry Callebaut, we are committed to Diversity & Inclusion. United by our strong values, we thrive on the diversity of who we are, where we come from, what we’ve experienced and how we think. We are committed to nurturing an inclusive environment where people can truly be themselves, grow to their full potential and feel they belong. #oneBC - Diverse People, Sustainable Growth.

If you want to learn more about Barry Callebaut, please find further information here.

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