Sensory Technologist / Scientist in Norwalk CT

Campbell Soup Company logo
Campbell Soup Company
Sensory Technologist / Scientist
Job ID: 
Norwalk CT
Not Specified
Not Specified
Job Types:
Food Technol/Scientist, Sensory - R & D

Imagine...working for a company that knows that its people are the key to its success in the marketplace. A company in which achieving extraordinary results and having a stimulating work experience are part of the same process.

We cultivate and embrace a diverse employee population. We recognize that people with diverse backgrounds, experiences and perspectives fuel our growth and enrich our global culture.

We are looking for an individual who enjoys working in a fast-paced, team oriented environment, likes to be challenged, and values the opportunity to make a difference.

The Sensory Technologist / Scientist will lead sensory projects in support of the Kids Snacking, Adult Snacking and Fresh & Frozen Bakery business divisions of Pepperidge Farm, a division of Campbell’s Snacks with guidance from senior sensory team members.

You will be responsible for planning sensory projects throughout the stage-gate process and delivering actionable insights that materially impact our business.

The Sensory Technologist / Scientist will work cross-functionally with members of Research and Development and Quality Assurance, Regulatory, Legal, Brand, Sales, CCID and Operations to ensure we are accurately measuring the consumer eating experience and using data to influence sensory/product design. The Sensory Technologist/Scientist will also manage shelf life studies in support of business objectives. The role will require interaction with other Campbell Soup affiliates and external suppliers.

In this role you will report to the Senior Research Scientist for Sensory and Front of Funnel (FOF) Innovation.

Essential responsibilities will include but not be limited to:

  • Lead sensory projects (planning, data collection, analysis, product launch, and post launch) under the guidance of senior sensory team members.
  • Develop project objectives and strategies in response to business needs, execute studies and recommend actions.
  • Develop and communicate critical sensory insights leveraging our "Mind the Gap" philosophy.
  • Conduct sensory tests and analyze data using appropriate statistical methods to guide enabler, quality, and innovation initiatives .
  • Share actionable insights leveraging superior communication skills
  • Coordinate and assist in audits of research vendors.
  • Create actionable design of experiments (DOEs) in conjunction with key stakeholders.

Job Complexity:

  • Leverage a DOEs and appropriate sensory insight to optimize a new children&##39;s&##39; snack product.
  • Leverage appropriate statistical techniques to analyze sensory data leading to actionable insights that improve quality.
  • Identify and communicate critical sensory differences between Pepperidge Farm and competitive market products.
  • Determine the risk of enabling processes or ingredient changes to the sensory experience.
  • Uses sensory tests to guide the development of shelf life specifications and assess sensory risks.

We are looking for the following abilities and skills:

  • Bachelors’ of Science Degree required or Masters’ of Science.
  • Education discipline in Food Science, Sensory Science, Food Technology or related field or disciplines.
  • Minimum 6 months to 2 years of related experience with a consumer-packaged goods background is required.
  • Understanding of sensory science as a discipline - including basic understanding of discrimination, descriptive analysis, and consumer research techniques.
  • Knowledge of technical tools that support sensory testing (automated data collection systems, direct data capture/entry programs, statistical software - e.g. SIMS, Compusense, FIZZ, EyeQuestion SAS, JMP, Minitab …).
  • Superior presentation, communication and influencing skills.
  • Ability to manage multiple projects concurrently.
  • Basic understanding of statistics and multi-variate analysis.

Working Conditions:

  • World Headquarters (WHQ) Office, Research Kitchen, Pilot Plant, and Manufacturing Plants (Campbell Soup Company (CSC), co-manufacturers and vendors).
  • Willingness and ability to taste and evaluate a wide range of food products and ingredients.
  • The work exposes the employee to heat and hot food products, coolers, and freezers requiring the use of personal protective equipment.
  • Must be available to travel to various customers, suppliers, and production facilities (Anticipated travel at around 20%).

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