上海招聘

Job Objective:

To provide sensory expertise in a dynamic environment. This involves managing sensory projects, supporting client’s studies and participating in the product development cycle. Provide professional guidance and enable project leaders to define and progress towards measurable sensory targets. Allocate sensory testing resources in accord with company priorities.

Role/Opportunity:

1）Develop, implement and maintain effective food sensory programs through proper evaluation methods, application on statistical sensory analysis tools and database.

2）Define and establish key sensory quality attributes of each product to ensure product innovation/renovation is carried out with the desirable sensory attributes.

3）Analyze, interpret and validate sensory results through industrial recognized statistical sensory analysis database. In addition, generate necessary sensory reports & diagnosis.

4）Conduct sensory studies and analyze consumer’s product consumption and purchasing behavior. Proactively respond to evolving consumer needs by conducting consumer sensory research collaboratively with Corporate or Business Unit Marketing teams.

5）Lead the R&D teams and sensory panellists in applying the right sensory evaluation method for accurate and effective sensory evaluation results during new product development and product improvement.

6）Accountable for the selection of sensory panellists through proper sensory screening tests and continuously reinforce internal sensory competency by providing relevant in-house and collaboratively engaged external parties sensory training programs.

7）Lead all sensory interaction sessions with sensory panellists to ensure compliance to sensory protocols, accuracy and effectiveness.

8）Work with Corporate or Business Units teams to brainstorm and to provide sensory solutions during troubleshooting for sensory related issues.

Skills/Requirements:

1）Degree in Food Science/Technology/Nutrition or similar

2）At least 5 years work experience in flavour and food sensory technology fields

3）Proactive, flexible, capable of working in a team and possess strong analytical and trouble shooting skills

4）Strong interpersonal skills with ability to present and train stakeholders such as BU Heads, Quality Managers, R&D Managers and Corporate Marketing Managers etc

5）Capable of ascertaining flavour and taste variations in raw materials and end products with speed and accuracy

6）Prior work experience in dairy, beverage or flavour houses (finished product experience) will be ideal

7）Strong knowledge in various methodology and ability to analyse sensory result is required

8）Experience Minimum 1 year in Sensory Descriptive, Thurstonian Models and Consumer Research

9）Working knowledge of descriptive analysis (e.g., Consensus, Spectrum, QDA, etc.).

10）Experience with statistical analysis software plus knowledge of data collection software including COMPUSENSE, FIZZ, EYEQUESTION, etc.

11）Strong computer skills (e.g., Word, Excel. PowerPoint), writing, presentation and communication skills

12）Good organizational, time-management and teamwork skills.

13）Self starter, proactive in delivering results and a good organizer.

总部位于爱尔兰的凯瑞集团(Kerry Group)成立于1972年，在短短30年内已成长为一个极其成功的上市公司，旗下拥有200多家子公司，在全球超过100个国家提供10000种以上的食品、食品原料和香精。

目前凯瑞在食品配料市场上已成为全世界最大、技术最先进的企业之一，其核心竞争力在于能依照每一位客户的不同需求提供特殊的食品配料，并提供非常完善的售后服务。他的18000名雇员在全球各地的制造、销售和技术中心在通过产品升级、新产品开发、改善产品制作工艺和流程来客户创造更多的附加价值体现。

凯瑞食品配料（杭州）有限公司拥有生产干混和其它凯瑞核心生产技能。这些发展将在中国市场上进一步加固凯瑞集团在喷雾干燥营养配料、特殊饮料配料、奶酪、裹粉和风味小吃调味品等方面的领导地位。
    克瑞配料贸易（上海）有限公司是凯瑞集团在中国设立的第一家公司，位于漕河泾工业园区（钦州北路1122号92幢4楼）。 公司于2007年成立了研发中心帮助发展凯瑞的核心技能。
    2007年11月，公司在青浦增加了生产食用香精的工厂。