Research scientist

Full job description

Location: Hershey, PA

Summary:

Reporting to the Sr. Manager, Sensory Quality Team and working at The Hershey Company’s Technical Center, the Research Scientist position assists on high complexity initiatives, leading workstreams within larger initiatives, and/or leading low complexity initiatives with support. Complexity of a workstream can be increased through technical complexity, manufacturing complexity, speed to market, quantity of projects and cross-functional support. For the Sensory professional, complexity is driven by the learning plan and types of applied research methods (examples of complex studies includes Drivers of Liking, consumer-based specifications, large DOE studies, a combination of multiple methods or multiple waves of research). A successful candidate is learning how to demonstrate and apply technical knowledge and expertise (Sensory & consumer research, statistics and data visualization). Ability to develop and share technical expertise within functional area and cross functionally within the organization, strong problem-solving skills & the ability to think critically is important to role. The successful candidate is learning to communicate technical subject matter cross-functionally and with management. This candidate is learning how to influence cross functional team members and how to build personal networks.

Major Duties/Responsibilities:

Serve as the sensory project leader to support ingredient and product quality initiatives, shelf-life determination, commodity screening, strategic sourcing, cost savings projects, alternate ingredient supplier approvals and manufacturing troubleshooting. Work independently and as a part of a team to design, collect, analyze, interpret, and report sensory and consumer data to provide actionable guidance and business recommendations to cross-functional teams and key stakeholders. Apply analytical sensory methods as needed to complement testing required to meet project objectives. This role will interact and partner with Product Development, Continuous Improvement Team, Manufacturing, Engineering, Quality and Regulatory Compliance, Transformative Innovation (front of funnel technology development), and External Research Suppliers. Up to 10% travel may be required, primarily within the US. Product Quality Maintenance and Shelf-Life Support: Plan and execute all sensory and hedonic test methods in support of cost improvements, Alternate supplier approval and shelf-life testing (including data analysis and reporting). Support Cacao Ingredient testing and approvals. Implement collaborative studies between Tech Center and global satellites and suppliers/comans, and analyze/approve commodity data. Support Oversight of Sensory Laboratory Operations (including scheduling, purchasing, storage, and preparation of references, etc.). Support plant troubleshooting, department capability building (new methods, etc).

Minimum Skills/Experience:

• Ability to lead projects. Includes developing research design applying correct Sensory method, statistical analysis, and reporting studies to generate insights and business direction.
• Experience with statistical analysis .
• Proficient in the use of sensory data collection systems (i.e. EyeQuestion preferred, Compusense, SIMS)
• Bonus:
• Knowledge and application of sensory analytical methods (descriptive analysis, discrimination: tringle test, Similarity to Control, Degree of Difference, etc.).
• Demonstrated ability to effectively collaborate across and within functions that represent diverse viewpoints.
• Leadership skills/behaviors: conflict management, excellent organizational, communication and interpersonal skills, and business acumen.
• Advanced Microsoft Office skills (Word, Excel, PowerPoint, Outlook).
• Ability to multi-task and prioritize with limited supervision.
• Bonus: if experienced with statistical software programs such as SAS, JMP, R, SPSS, StatsGraphics, Minitab, etc.) and advanced statistical techniques (conjoint, regression, correlation, factor and cluster analysis, principle component analysis, etc.). Experience with quantitative and qualitative consumer test methods to drive new product development and continuous improvement efforts (CLTs, HUTs, focus groups, ethnography, online surveys, etc.).

• BS in Food Science, Psychology, or Statistics with an emphasis in Sensory and Consumer Research with 0-3 years experience.

  A degree or certification in Sensory and/or Market Research is a plus.

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The Hershey Company is an Equal Opportunity Employer. The policy of The Hershey Company is to extend opportunities to qualified applicants and employees on an equal basis regardless of an individual's race, color, gender, age, national origin, religion, citizenship status, marital status, sexual orientation, gender identity, transgender status, physical or mental disability, protected veteran status, genetic information, pregnancy, or any other categories protected by applicable federal, state or local laws.

The Hershey Company is an Equal Opportunity Employer - Minority/Female/Disabled/Protected Veterans

If you require a reasonable accommodation as part of the application process, please contact the HR Service Center ().