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Scientist I, Materials and Process Technology

HUNT VALLEY, MD, US, 21031

McCormick & Company, Inc., a global leader in the spice, flavor, and seasonings industry, is seeking a full-time Scientist I, Materials and Process Technology. This new hire will work in at the Technical Innovation Center, located in Hunt Valley, MD. The Scientist I, Materials and Process Technology will report to a Senior Principal Scientist.

McCormick & Company, Incorporated is a global leader in flavor with approximately 14,000 employees worldwide. With over $6 billion in annual sales across 160 countries and territories, we manufacture, market, and distribute spices, seasoning mixes, condiments, and other flavorful products to the entire food industry including e-commerce, retail,food manufacturers and foodservice businesses. Our most popular brands include McCormick, French's, Frank's RedHot, Stubb's, OLD BAY, Lawry's, Zatarain's, Ducros, Vahiné, Cholula, Schwartz, Kamis, DaQiao, Club House, Aeroplane, and Gourmet Garden. Every day, no matter where or what you eat or drink, you can enjoy food flavored by McCormick. Our Purpose is "To Stand Together for the Future of Flavor and our Vision is "A World United by Flavor—where healthy, sustainable and delicious go hand in hand."

As a company recognized for its exceptional commitment to employees, McCormick offers a wide variety of benefits, programs, and services. Benefits include, but are not limited to, tuition assistance, medical, dental, vision, disability, group life insurance, 401(k), profit sharing, paid holidays, and vacations.

 

POSITION OVERVIEW:

Under the supervision of a Sr. Scientist/Engineer, the candidate will be responsible for working on technical projects as part of a team which will focus on global initiatives through all phases of product design and launch to create superior products, intellectual property, and competitive advantage for McCormick.  The candidate will plan and implement applied research in Materials Science and be expected to contribute to technical problem solving for internal and external customers. The candidate will aid in new product innovation, development, analytical characterization and scale-up. The candidate will also be expected to document results and communicate these results to the technical community and management.

 

RESPONSIBILITIES

  • Leads the scientific work related to strategic technical projects and programs
  • Leads the discovery of new ingredients and technologies to drive new product innovation.
  • Provides technical guidance in the areas of food science, technology, and engineering
  • Support new product commercialization and problem solving in manufacturing
  • Manages intellectual property for all current projects
  • Effectively present ideas, strategies, and achievements to functional teams and senior management

 

REQUIRED QUALIFICATIONS

  • BS Food Science or Food Chemistry, Food or Chemical Engineering, or closely related food discipline
  • Minimum 3 years’ experience in R&D in the food industry in an any of the following areas:  flavor chemistry, extraction, and encapsulation; fermentation using microorganisms or enzymes to generate unique flavors; condiments/sauces with a strong background in carbohydrate/food chemistry
  • Demonstrated problem-solving and trouble-shooting skills
  • Familiarity with materials science, ingredient technology, food engineering, and food chemistry
  • Hands on experience in analytical methods and familiarity with sensory science
  • Thrives in a team environment and works effectively across different business functions
  • Experience collaborating and communicating effectively across levels and functions
  • Effective verbal and written communications
  • Proficient in Microsoft Office software

 

PREFERRED QUALIFICATIONS

  • Research focused Master’s Degree in any of the preferred food chemistry areas
  • Experience in two or more of the following areas is a plus:
  • Experience in fermentation and its impact on the hydrolysis of food components and their effects on flavor and rheological properties
  • Experience in microbiological and/or enzymatic reactions to produce flavors to include extraction and isolation of the flavors
  • Experience in condiments, sauces, and dressings, including knowledge of testing the products physical properties and their impacts on shelf life
  • Rheological analysis of condiments and impacts of shear for long term stability
  • Experience in food powders, spices, and seasonings
  • Statistical analysis of data to provide insights to solve technical problems

 

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McCormick & Company is an equal opportunity/affirmative action employer. All qualified applicants will receive consideration for employment without regard to sex, gender identity, sexual orientation, race, color, religion, national origin, disability, protected veteran status, age, or any other characteristic protected by law.

 

As a general policy, McCormick does not offer employment visa sponsorships upon hire or in the future.

WHY WORK AT MCCORMICK?

United by flavor. Driven by results.

As a McCormick employee you’ll be empowered to focus on more than your individual responsibilities. You’ll have the opportunity to be part of something bigger than yourself—to have a say in where the company is going and how it’s growing.

Between our passion for flavor, our 130-year history of leadership and integrity, the competitive and comprehensive benefits we offer, and our culture, which is built on respect and opportunities for growth, there are many reasons to join us at McCormick.


Nearest Major Market: Baltimore