Scientist II, R&D - Nourish, Botanical Natural Products Research

Job SummaryWe are seeking a highly motivated scientist with expertise in natural products research to join our Nourish R&D Botanical Research team. The position is for an entry level scientist who independently conceptualizes and conducts research that leads to original flavor solutions.The primary responsibility of this position is to develop natural and sustainable flavor ingredients that enhance flavor experience, taste perception and wellbeing. As part of IFF's Nourish R&D, we seek a scientist to innovate, create and expand our natural modulation and taste ingredients portfolio.This position will be in Union Beach, New Jersey at IFF's Research & Development facility.RESPONSIBILITIESCREATION 65 %Conducts independent research with guidance from experienced R&D leader to develop natural, sustainable modulation and taste ingredients as part of IFF's flavor portfolio.Performs and coordinates analysis as related to natural products isolation, identification, quantification, and chemical profiling using analytical tools including HPLC-MS, GCMS, NMR and metabolomics.Research and source raw materials for investigation of product potential.Develops and optimizes processes including extraction, reaction and biotransformation.Authors and reviews technical documentation, such as reports, invention disclosures and technical promotion materials.Exercises independent judgment in developing methods, techniques, and evaluation criteria for obtaining results for project advancement.Leverages the scientific literature in field of expertise, to shape research plans.Implements feasibility testing of proposed scientific solutions to provide feedback and data to validate the approach.INNOVATION / NEW TECHNOLOGY 15 %Contributes new ideas to develop the innovation pipeline through identification, investigation, and implementation of new and emerging technologies in relevant fields.Offers original ideas and innovative solutions from other technical functions and/or reaching out to related functions such as intellectual property and regulatory.Generates ideas and data to contribute to intellectual property; files invention disclosure notices.Identify shortcomings in existing research procedures and systems and propose solutions to address them.CUSTOMER INTIMACY AND TECHNICAL PARTNERSHIP 10%Collaborate with flavor researchers and local units pertaining to natural product research, sensory evaluation, analytical and regulatory validation, sustainability, process optimization, product scale-up and commercialization.Establishes and maintains a broad network within the IFF R&D division community.Gains basic knowledge in relevant business area under guidance of more experienced scientist.Promotes and defends ideas having project-/functional impact.Interacts with internal / external customers on specific projects to support the relationship.LEADERSHIP 10%May lead project development requiring collaboration across R&D, application, regulatory, legal and process engineering teams.Serves as a safety resource beyond the team in a related technical area based on area of technical expertise.May supervise the activities of other personnel, as a people- or project leader.Trains colleagues in scientific methods.Mentors or develops others in functional group or project team.QUALIFICATIONSEducational requirement: Ph.D. or M.S. with 3 years of experience in biochemistry, medicinal chemistry, crop science, plant sciences, food chemistry, or other natural products related fields.Sufficient time in previous grade to demonstrate mastery of responsibilities and deliver significant contributions.Extensive and broad experience in subject area with one or more significant bodies of relevant work.Recognized as a primary contributor to a significant piece of work presented internally, externally, published, or patented.Demonstrates a clear ability to act as a contributor in an interdisciplinary team environment.Essential:Experienced in natural products research including extraction, distillation, chromatographic separation and compound isolation, and analytical chemistry (HPLC, LCMS).Knowledgeable in metabolomics, plant secondary metabolism, enzymatic biotransformation.Proven record in initiation, development, execution, and completion of research projects.Demonstrated ability to contribute to multiple projects simultaneously with minimal input from supervisor.Strong ability to work in a cross-functional team environment.Motivated to develop flavor ingredients.Flexibility and drive to learn new skills as needed.Scientific research methods.Communication skills both written and verbal.Interpersonal skills.Problem solving skills.Decision making skills.Project management.Computer literacy.Preferred:Knowledge of flavor and fragrance chemistry, and taste research including taste modulation.Knowledgeable in applications of plants for flavor, health and food; plant systematics, or botany.Industry experience in flavors, fragrances, food sciences, or consumer product development.

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