Sr Research Scientist Fats and Oils

The Hershey Company - Hershey, PA

Full-time - Mid Level

Hershey, PA

Food Manufacturing

About the position

The Sr. Research Scientist position at The Hershey Company offers a unique opportunity to be part of the R&D Transformation Innovation Team, which is dedicated to evaluating new ingredient, product, and process technologies. This role is pivotal in improving current processes and products while also identifying new product opportunities through innovative research discoveries. Located at the Technical Center in Hershey, PA, this position reports directly to the Sr. Manager of Ingredient Technology Development. In this role, the Sr. Research Scientist will focus on ingredient technology development, particularly in the area of fats and oils research. The individual will support upstream ingredient innovation as well as supply chain commodity initiatives, leveraging their in-depth knowledge of food science, processing, and lipid chemistry to develop innovative technologies and products. The position requires considerable interaction with various departments, including Marketing, Product Development, Sensory, Manufacturing, Legal, Engineering, Quality, and other Supply Chain teams. The successful candidate will take on a leadership role in complex projects, guiding them through Hershey's Innovation processes with a cross-functional team. Responsibilities include project design and methodology, conducting experiments, and problem-solving to determine next steps. Hands-on skills in operating laboratory and pilot plant equipment are essential. The role also involves leading cross-functional technology and product development projects to commercialization, with expectations for presenting project results in both written and oral formats. Specific focus areas include identifying and developing new technologies for innovation opportunities in Cocoa Science, Snacking, Confections, and other strategic areas, particularly those involving lipid chemistry. The Sr. Research Scientist will create and execute experimental designs on both bench and pilot scales, ensuring detailed documentation in the knowledge management system. Managing relationships with internal and external business partners to deliver required research results is also a key aspect of this role. The individual will need to understand the business impact of projects and their strategic deliverables while applying technical rigor and scientific principles. Additionally, exploring new areas of product and process technology and identifying new intellectual property opportunities will be part of the responsibilities.

Responsibilities

• Lead ingredient technology development with a focus on fats and oils research.
• Support upstream ingredient innovation and supply chain commodity initiatives.
• Develop innovative technologies and products leveraging knowledge of food science and lipid chemistry.
• Guide complex projects through Hershey Innovation processes with cross-functional teams.
• Design project methodologies and conduct experiments to test ideas.
• Present project results in written and oral formats to stakeholders.
• Create and execute experimental designs on bench and pilot scales with detailed documentation.
• Manage relationships with internal and external business partners to deliver research results.
• Understand the business impact of projects and their strategic deliverables.
• Explore new areas of product and process technology while identifying new IP opportunities.

Requirements

• Minimum of BS degree in Food Science, Chemistry, Chemical Engineering, Food Engineering, or related field.
• 5-8 years relevant experience with BS, 5+ years with MS, or 2-4 years with PhD.
• Sound technical knowledge applicable to research projects following the Scientific Method.
• Excellent communication, written, and critical thinking skills.
• Leadership experience in ingredient, product, and process development and innovation.
• Experience operating pilot plant and lab equipment, adhering to safety and GMP requirements.
• Strong project management and organizational skills with a track record of leading multiple projects.
• Proficient in basic computer skills including Word, Access, Excel, PowerPoint, Outlook, and Teams.
• Ability to work both independently and in a team environment, maintaining flexibility under changing priorities.
• Strong mathematical skills and intermediate knowledge of statistics.
• Experience in leading cross-functional research and/or product development projects.

Nice-to-haves

• Experience with lipid chemistry in food applications.
• Research, ingredient technology development, and/or product development experience.