Application Scientist - R&D

Application Scientist – Ingredients

Reports to: Principal Scientist – Ingredients

Location: Hamilton

Position Overview:
The Application Scientist is the technical liaison between the customers and Gay Lea, responsible for developing and executing application projects in product development, process improvement, and ingredient functionality while maintaining strong technical partnerships with customers internally and externally. The role requires a deep understanding of protein applications, particularly powders and high-protein concentrates, as well as expertise in prototyping, analytical methods, and sensory evaluation. Based at the Innovation Center, this position involves occasional travel to manufacturing plants, customer facilities, and research partners.

Key Responsibilities:

• Product Development: Independently develop commercially viable products.
• Technical Support:
• Support sales, marketing, and business development teams by providing technical insights into ingredient functionality and applications.
• Supports customer in collaborations with the commercial team, presenting technical data, addressing queries, and offering solutions to processing challenges.
• Project Execution:
• Plan and execute bench-top and pilot trials with precision, including required tests and sensory analysis.
• Deliver accurate, on-time project results, adhering to department and company goals.
• Knowledge Building:
• Build strong understanding of ingredient functionality and their interactions in food matrices.
• Gain insights into commercial processes by visiting relevant production facilities.
• Documentation and Training:
• Build and execute technical planning and SOPs in collaboration with RD team members and or external partners.

• Contribute to ingredient application guides, sales materials, and internal training sessions.

• Continuous Improvement: Adhere to and enhance R&D protocols, document control practices, and systems.
• Industry Awareness: Stay updated on technological advancements, industry trends, and regulatory changes affecting ingredients and applications.
• Additional Tasks: Perform other duties as assigned.

Qualifications

• Master’s degree in Dairy Science, Nutritional Sciences, Food Science, Food Engineering, or Chemistry.
• Minimum 5 plus years of food industry research, preferably in nutritional category.
• Experience with customer-supplier collaboration on new product development and troubleshooting involving milk protein concentrates is an asset.
• Strong knowledge on protein applications, manufacturing processes, and product development.
• Proficient in communication and data analysis.
• Skilled in using MS office and statistical analysis tools.
• Effective communication for diverse technical audiences.
• Ability to multitask, prioritize business needs, and adapt to flexible schedules.
• Culturally sensitive and capable of working efficiently in diverse teams.
• This role may require international travelling from time to time.
• Access to a car and a valid driver’s license