JO 15310 Business (Sr) Scientist – Cereal Science Group



Salary Range:



The Business Scientist level is a research and development position managing and supporting Applied Research and New Product Development Projects for Wholesome Clean Label, Nutrition, Texture and Delivery Systems Springboards and Research Themes.  The Business Scientist will be a key contributor to the research and development program of the group, planning and executing research and development projects aimed at creating new technologies which can be leveraged for new food ingredient product development.


·         Uses cereal chemistry and/or food science expertise to develop and commercialize cereal based food ingredients.  Develops & promotes these novel products and technologies to strategic customers.

·         Directs, plans and performs laboratory research programs, including preparation of new starches, proteins and fibers along with analytical characterization and application testing of the products.  Quantifies effects & determines application drivers for Ingredion products vs. competitors.

·         Identifies and proposes potential new product and technology development opportunities consistent with the business strategy.

·         Collaborates directly with customers to develop new product and process solutions, initiating projects, accessing resources and supporting the business strategy.

·         Increases industry/customer awareness of Ingredion technologies by writing, publishing, and presenting technical papers to customers and at industry conferences.

·         Develops innovative solutions generating intellectual property including patents driving innovation.

·         Maintains in-depth understanding of patent and trade literature in cereal and starch based ingredients. Evaluates information to understand technology landscape and plan experimental programs.

·         Manages and inspires project teams, develops people, engages stakeholders, encourages collaboration and contributes to morale.

·         Serves as technical lead on multifunctional product development teams; manages projects and deliver results under challenging schedules.

·         Collaborates with application, material science, sensory and process technology functions and marketing/sales to commercialize products.


·         Ph.D. in chemistry, carbohydrate chemistry, food science, or related discipline with 6-10+ years of industry experience.

·         Strong background in R&D on starch based materials for food use. Chemistry experience in the laboratory, pilot scale and manufacturing.

·         Strategic thinker; expert in the cereal science field, can lead and manage a wide range of projects in applied research leading to new product development.

·         Expert in Starch Chemistry and Technology.

·         People management experience – managing chemists and technician(s).

·         Proficiency in understanding, writing and defending patents.

·         Competency in computer and project management, Stage Gate Project and Portfolio Management (Sopheon Accolade & Replicon), SAP user, Information and Communication (Lotus Notes), Electronic Laboratory Notebook (Capricorn), Six Sigma, Literature and Patent searching.

·         Must have outstanding written & oral communication skills as customer presentations and technical publications are a requirement.

·         Must be able to interact effectively within the Cereal Science research team, other functions within the organization, and with customers.  Must be comfortable as a member of multifunctional, multidisciplinary teams.

·         Proven ability to plan and prioritize work to meet deadlines and achieve business objectives.

·         Understanding of the importance of safety in the workplace and the processes which drive the desired safety performance.

·         Languages and level English at fluent level. Other languages a plus.

·         Approximately 5 to 10 % travel to customers, technical/trade conferences, and other Ingredion locations will be required.

·         Insightfully uses functional knowledge and experience to drive delivery of department/team goals.

·         Inspires and focuses the team to adapt to changing requirements while maintaining  momentum

·         Explores multiple possibilities for tackling challenges, thinking “out of the box” to come up with the best solutions

·         Readily adapts to new processes and helps others operate flexibility

·         Supports others to build relationships and work productively with internal and external partners

·         Provides honest and open feedback on an ongoing basis, guiding and coaching individuals to build their capabilities.


Terri Sherman, Vice President-Industrial Foods, Ingredients & Flavors, Tom Sloan & Associates, tsherman@tsloan.com, 920-261-8890

Please reply to position #15310 when responding to this position.