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Senior Savory Application Technologist Savoury

Date: Sep 15, 2021

Location: Hilversum, North Holland, NL, 1221 JT

Company: IFF Family of Companies


It’s an exciting time to join us as we welcome Frutarom to the IFF family, and this is the start of exciting new chapter for us. The combination of IFF Nourish division and legacy Dupont nutrition and biosciences unites us as to form a global leader in taste, scent and nutrition, offering our customers a broader range of natural solutions and accelerating our growth strategy.
Taste has the power to transport, to comfort, to excite. To continue to captivate, taste has to not only move us, but move with us. As our taste preferences change at a faster pace than ever before, pioneering the tastes of tomorrow will require overcoming the technological limitations of what is known to re-imagine the possibilities of what the taste experience can be. 

 


Are you ready to design the future of taste?

 

Our open position:



In our Innovation, Creation and Design center Hilversum, Flavorists are creating new flavors and application technologists are implementing them in final products.
As a Senior Savory Application Technologist, you will be responsible for the Application support of projects for key Customers across the region.
You will be working together with Flavorists, Sales, R&D, Category & Marketing and in close contact with colleagues in other sites and support them during visits to the regional creative center.

 

As the Senior Application Technologist, your responsibilities are…

 


Drive sales through a strong customer focus:

•    Responsible for close partnership with key global clients
•    Translate new wins from other regions in the category
•    Proactively identify opportunities to align with trends and technologies within the region
•    Support customer visits to the creative center
•    Responsible for presentations to specific clients
•    Urgent response to complaints related to application and creation issues

 

Project leadership and execution of category strategy:
•    Strengthen IFF position within the category
•    Build IFF strength and position within the category and in the market
•    Generate proactive presentations to demonstrate key flavor technologies
•    Performs both Internal and External Presentations
•    Knowledge exchange with Creative Centers /Application Satellites

 


 Team and self-development:
•    Participate, as necessary, in IFF training programs
•    Drive for results in the region, ensure a higher technical level is achieved
•    Guidance of Juniors, Trainees or Students

 


 Improve internal business processes:
•    Foster learning environment to enable proper understanding of taste within the region
•    Ensure proper selection process in place to increase the amount of wins
•    Deliver the highest possible quality of application work to customer.
•    Partner with account team to ensure end-use capabilities are within the functional strategies

 

 

 

Requirements

 

  • The role requires 5-10 years’ experience in industrial food, ingredient or flavor industry
  • 5 years’ experience in the savory segment is required, with exposure to cross-functional teams
  • Proven track record in product development & commercialization – with a focus on soups, sauces and condiments (bouillon/cubes), and/or wet sauces
  • Strong organizational & time management skills
  • Excellent communicator, capable of influencing at high levels within IFF and with key customers
  • Being a team player & having an open personality with a flexible approach, drive and skills are expected of an individual with potential to become a Senior Application Technologist
  • Professional level of presentation
  • Fluent in English essential, other languages beneficial
  • Be able to pass an IFF internal sensory and discriminative organoleptic skills test
  • A Bachelor’s or master’s degree in food science, Chemistry & Biochemistry or related disciplines is required, higher qualifications are preferred
  • Preferred but not required: experience in Project Management and knowledge in Food Safety and Food Regulations
  • Expertise in functional ingredients i.e. protein, hydrocolloids, fermentation , dairy  or oher relevant disciplines