Project Leader – Natural Food Preservation – Nestlé Research Center
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Nestlé Research Center – Food Science & Technology Department
The Nestlé Research Center (NRC) in Lausanne, Switzerland, is the world’s biggest private facility for nutrition related fundamental research with a long standing reputation for scientific excellence. Over 240 scientific publications every year are only one illustration of this. Research areas include safety of products, processes and ingredients, sensory and nutritional quality, physiology and metabolism, food structure, food consumer interactions, nutrient uptake and the evolution of nutritional needs with age (learn more about the NRC on www.research.nestle.com).
To support its research strategy, the Food Science & Technology Department at the NRC is seeking a: Project Leader – Natural Food Preservation
Main responsibilities:
- Define and propose innovative projects, taking into account the scientific state of the art and the potential value creation for Nestlé in the area of natural food preservation.
- Take into account the research priorities of the involved Strategic Business Units as well as company policies, regulatory aspects and consumer concerns.
- Lead and manage an interdisciplinary project team.
- Evaluate and implement external scientific discoveries and approaches from Universities, technology providers, start-up companies as well as suppliers into the project.
- Set-up, lead, follow-up and translate research outcome of collaborations with Universities, suppliers etc. into consumer benefits.
- Critically evaluate research results and communicate result outcome and project progress towards established goals and deadlines across functional units via internal review meetings and written reports.
- Guarantee successful project transfer to clients.
- Encourage and direct the scientific activities of others dealing with natural food preservation within R&D community.
- Maintain a reputation for high-quality research in the area of natural food preservation in complex food systems.
Required profile:
- A PhD in food science/technology/engineering/microbiology with at least 2 years industrial project management experience in the field of food preservation. Industrial engineering/plant operation experience is a plus.
- Strong scientific and technical knowledge on food processing and currently used preservation additives. Knowledge in natural preservation technologies is a plus.
- Experience in writing project proposals taking into account the scientific/technological state of the art as well as regulatory aspects and consumer concerns.
- Ability to lead and manage an interdisciplinary project team.
- Capacity to negotiate research agreements and work in joint projects with suppliers.
- Track record in effective and successful project management leading to successful business impact.
- Good presentation and communication skills and ability to transfer findings to relevant clients, business partners and colleagues from the R&D community.
- Good oral and written English, French knowledge is an advantage.
Personal requirements:
- Good leadership and negotiation capacities.
- Result-orientation.
- Self-starting, capability to work independently and being at the same time a team player.
- Ability in generating know-how and translating the discoveries into consumer benefits.
If you are interested in being involved in demanding and innovative projects within one of the leading research laboratories in food and nutritional sciences worldwide, then apply with us (complete application including CV, cover letter and references is mandatory) now on www.careers.nestle.com./ Requisition ID 3482
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