Sensory Scientist I in Downers Grove, IL at Tyson Foods

Date Posted: 5/2/2018

Career Snapshot

Career Description

SUMMARY: The Sensory Scientist I will lead the sensory learning agenda for specific initiatives within brand(s) or categories. As the key sensory contact, they will lead guidance and validation studies for key innovation priorities; drive consumer product quality on existing products, and validate cost savings initiatives to fuel growth. As the product attribute expert, they will work collaboratively with R&D, Marketing and Consumer Insights deliver sensory insights within specific initiatives. Provides sensory support for one or more brands/categories. Focused on many projects at once and prioritizes with assistance from manager. Demonstrates ability to problem solve and develop sensory learning plan Leads sensory learning agenda to address project objectives As product attribute expert for given categories, has a deep understanding of key sensory attributes and drivers of liking. Translates consumer expectations to aid in functional product development guidance and optimization. Partners with R&D to evaluate feasibility and guide development for new technologies. Develops strong partnerships with Product Development, Consumer Insights, Marketing and External Research Vendors. Partners with Culinary, Packaging, and Quality Manages external suppliers to execute research projects efficiently Effectively manages sensory budget to address needs for the fiscal year Communicates complex sensory insights in a clear and concise manner, both through written and verbal communication (with assistance from manager) Ability to ask the right questions to guide research plan Drives product quality through product testing guidelines, annual monitoring and in-plant training efforts Provides training, mentoring and development of subordinate sensory staff positions. Develops and enhances sensory procedures to be used company-wide.


EDUCATION: Bachelor's Degree in Sensory, Food Science, Psychology or related field; M.S or Ph.D. is preferred.

EXPERIENCE: B.S., M.S. in sensory or related field; or Sensory Certification (e.g. UC Davis Applied Sensory and Consumer Science Certificate Program) and 2+ years experience . Ph.D. in sensory or related field and 0+ years experience.

COMPUTER SKILLS: Extensive experience with Microsoft tools (Word, Excel, and PowerPoint).

SPECIAL SKILLS: Proficiency in food science; experience with food products (experience with frozen, refrigerated and shelf stable meat products a plus). Ability to build comprehensive learning plans. Strong ability to analyze and interpret data, and provide clear recommendations on basic internal and external guidance and validation studies. Ability to develop an objective point-of-view, be seen as knowledgeable sensory scientist, build constructive relationships with internal clients and outside research suppliers. Works independently, but knows when to elevate issues and concerns. Experience in identification and application of core sensory tools, (DI, DA, CLT) to drive product guidance and validation. Experience using qualitative research tools to guide product development. Experience working with external vendors to run quantitative consumer testing for guidance and validation. Experience and understanding of design of experiments and category appraisal methodologies. Highly motivated, eager to learn, with the ability to deliver clear, succinct insights to inform research questions. Ability to independently leverage both existing knowledge and custom research. Excellent planning and project management skills.

COMMUNICATION SKILLS: Strong verbal and written communication skills; strong presentation skills. Ability to deliver basic research insights to cross-functional teams independently.


TRAVEL: Up to 25%. 6+ domestic trips per year for innovation, cost savings, and quality research initiatives.