Senior Research Scientist, Characterization R&D (Salty & Protein)

Job Location: Hershey, PA 
 

Summary: 
Reporting to the Manager in Materials Characterization and based at the Technical Center in Hershey, PA, the Sr. Research Scientist position will lead medium complexity projects, assist with higher complexity projects, and manage workstreams within larger projects. The role involves moderate autonomy on medium or high complexity projects and high autonomy on low complexity ones. The successful candidate should have a basic understanding of technical competencies, focus on technical breadth, and effectively communicate project updates to cross-functional teams and management.

Specific Role Focus Area: 
• Apply principles of Food Science, Food Processing, and Material Science to support characterization and ingredient technology development projects, enhancing Hershey's competitive advantage.
• Focus on characterization for Salty Snacks and Protein Snacks.
• Utilize mathematical modeling and simulation to study, improve, and develop products and processes. Leverage data analysis tools to process, quantify, and interpret microCT and MRI images.
• Manage relationships with internal and external partners, including business partners, suppliers, research institutes, universities, and other service providers, to achieve research goals.
• Participate in project design and methodology, test ideas through experimentation, and determine next steps through problem-solving, with a significant focus on developing analytical methods.
• Demonstrate hands-on skills in operating and maintaining laboratory equipment independently.
• Present project results in both written and oral forms.
• Provide leadership and guidance to technicians.

This role will interact and partner with:
• Product Development, Global Science & Technology, Engineering, Sensory, Continuous Improvement, Commodities, Quality and Regulatory Compliance. 
• External vendors and organizations

This role may require 10-15% travel.
 

Summary of major duties:
Project Leadership for Characterization
•Lead characterization projects and initiatives independently, including method development and hands-on operation and maintenance of analytical equipment.
•Troubleshoot technical issues and guide technicians.
•Manage and prioritize workload to enhance the efficiency of the characterization program.

Capability Building for Characterization
• Actively seek, develop and evaluate new internal and external characterization capabilities for Hershey. This may include equipment, methodologies, consultants, experts, and/or facilities.
• Research design, data analysis, presentation and knowledge management  
• Design and execute experiments, analyze data and provide conclusions through multiple communication tools and formats. Use appropriate statistical tools as necessary. Prepare clear and detailed project reports.
• Deliver presentations of significant results to drive business decisions.

Minimum knowledge, skills and abilities required to successfully perform major duties/responsibilities: 
• Strong technical expertise in food science, analysis, and processing, with experience in analytical instruments such as rheometer, differential scanning calorimeter, texture analyzer and particle size analysis.
• Proven ability to apply characterization findings to mitigate risks in projects and startups and support the development of analytical methods.
• Excellent project management skills, with a track record of leading research projects or workstreams.
• Proficient in basic computer skills (Word, Excel, Outlook, Teams) and skilled in utilizing AI applications for task automation, data analysis, and process optimization.
• Capable of working both independently and collaboratively in a dynamic work environment with changing priorities.
• Exceptional written and verbal communication skills, and excellent problem-solving capabilities.

Minimum Education and Experience Requirements:  
Education and Experience: MS or PhD in Food Science, Chem or Bio with 0-2 years related experience, or BS in FS, Chem, or Bio with 2-4 years’ experience. Experience in food materials characterization is preferred but not required.
 

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