Sensory Scientist/Flavorist

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 ResponsibilitiesLead sensory capability building on cacao coating, filling & beverage (40%)o Establish baseline sensory and capability building across cacao coating, filling & beverageo Promote sensory science as strategic enablers of innovationo Develop sensory digitalization and sensory instrumental linkagesManage Sensory Projects (40%)o Partner with global marketing, consumer insight and CITS to define sensory targetso Participate in project meetings and guide sensory planso Conduct and interpret sensory results for global innovation projectso Study flavor science in cocoa powder and cacao coatingPanel management and training (20%)o Recruit, train, and maintain internal sensory panelo Ensure accuracy and consistency of sensory resultso Foster strong relationship with sensory vendorsEDUCATION, LANGUAGE, SKILLS & QUALIFICATIONS• Bach/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 due to the nature of the roleAt 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.