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Technologist, Product Innovation

Location: 

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!

About the role

  • Technologist, Product Innovation is responsible for managing and operating application labs & sensory lab in Global Innovation Center @ Singapore. This person will assist & deliver global projects of coating, filling & beverages.
  • The role reports to the Manager, Product Innovation


Key responsibilities include

  • Manage application & sensory labs in Global Innovation Center @ Singapore (70%)
    • Manage operations in application & sensory labs in Global Innovation Center @ Singapore
    • Plan and manage required resources to run application & sensory labs Global Innovation Center @ Singapore
  • Assist & Deliver global projects of coating, filling & beverage (30%)
    • Assist & manage cross-region and cross-functional teams to deliver global innovation projects of coating, filling and beverage, on-time-in-full
    • Plan and manage required resources to deliver global innovation projects
    • Engage cross-region and cross-functional key stakeholders to provide required support to deliver the project.
  • Able to travel a minimum of 20% of the time
  • Home office is possible two days a week

About you 

  • Master or PhD degree level in a Science or Engineering discipline, or equivalent, preferably in Food Science & Technology
  • Minimal 5 years of experience in a relevant role
  • Fluent in English. A second language is a plus.
  • An  product expert in cocoa based coating, filling and/or beverage category, with good knowledge of product application, formulation, processing and ingredients
  • Experienced in sensory science
  • Good business acumen
  • Good understanding of consumer and customer centric design of product innovation in a B2B business environment. Experience in Food CPG or Retailer product innovation is a bonus

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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