About the Job – Sensory Scientist – McCain New Delhi
Bachelors degree in Sensory Science, Food Science, Statistics, Psychology, or related field, Masters degree with emphasis in Sensory Science preferred.
Minimum 4 years of sensory and consumer research experience across a range of research techniques.
Experience planning and executing sensory and/or consumer research in partnership with Research & Development and Consumer Insights is preferred.
Fundamental understanding of applied statistical analysis, including design of experiments and multivariate analysis techniques.
Key Competencies:
General
Exceptional interpersonal, collaboration, and influencing skills.
Strong verbal and written communication skills
Ability to manage resources and leverage existing data to effectively lead multiple projects.
Ability to recognize, disseminate, and reconcile information into insights and trends that advance McCain s ability to make better business decisions.
Self-motivated, adapts easily to change.
Scientific curiosity.
Engaging individual that encourages the team s experimentation mindset.
Technical
Demonstrated track record of supporting the delivery of winning product innovations through providing sensory input that addresses customers needs.
Depth of knowledge in all areas of sensory science. This includes experience in the design and activation of analytical sensory techniques (eg Discrimination testing, Descriptive Analysis Spectrum is a bonus) and quantitative and qualitative consumer research methodologies (eg Focus Groups, Ethnography, CLT s, IHUTs etc). Experience with Operator/Chef/Customer focused research is a bonus. Experience in running internal panels and using tools such as QMA and other mapping approaches is also required.
Experience in integrating these methodologies to provide required insights into the business and making recommendations to R&D and the cross functional team.
Experience in the front end of innovation is a bonus
Knowledge of Food Chemistry / Biochemistry / Statistics desired.
