Senior Scientist, Innovation

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

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.

*Candidates will be considered for either a Scientist II or Senior Scientist position based on relevant skillset and experience. 

Position Overview

The position of Senior Scientist Innovation is responsible for leading McCormick’s innovation efforts through basic research and development of new and novel flavor-related technologies. These technology developments relate to McCormick’s model food system technology platform. Within this role, Senior Scientist Innovation is required to exemplify many scientific inquiry characteristics necessary to assist the MFS Research & Innovation Group in developing and evaluating flavor ingredients in existing model food systems and newly created systems. This role requires initiating, leading, and managing model food research projects from conceptual experimentation to process and technology demonstration. The position requires applying the scientific method to conduct research and report findings, conclusions, and executive recommendations within internal confidential reports or in industrial or academic domains, including scientific papers, invention disclosures, patent applications, and customer meetings.

The Senior Scientist Innovation role requires understanding the pilot or commercial-scale plant equipment operations necessary for scale-up and demonstration of flavor products and applications through Business Unit Group and customer-inspired projects.

This position is responsible for outlining scale-up/demonstration processes and selecting appropriate prototype flavor products to support internal and external customer needs. This role assists in prototype formulation, flavor application, and building technical credibility with external customers through project interaction and reporting. This role may require supervising associate scientists, technicians, and research assistants as needed.

Key Responsibilities

• Developing flavor systems and model food systems
• Project Management: Plan and lead projects, define and assess project requirements, and experimental design.
• Investigating and assessing new ingredients and technologies.
• Provide support for model food system evaluation support to the Optify team
• Interface and communicate project status with stakeholders and R&I teammates.
• Supervise, instruct, and train employees

Required Qualifications

• Education: Bachelor’s degree with 10 years of experience, Master’s degree with 4 years’ experience, or PhD with 1 year of experience. Degree work should be in biology, chemistry, chemical engineering, food science, or related disciplines.

• Extensive knowledge of food ingredients and technologies for food, pharmaceutical, and beverage applications.
• Extensive knowledge of using various ingredients for taste modification and a broad understanding of flavor interactions in different products (grains, proteins, beverages, confections, and pharmaceuticals).
• Extensive knowledge in performing scientific experiments, statistical data analysis, and writing scientific publications, including invention disclosures, patent applications, industrial journal reviews, and seminar literature.
• Skilled in sensory science with the ability to conduct small group discrimination, descriptive, and affective test.
• General understanding of data science and the development of both statistical projection models and machine learning models.
• Knowledge in bench-top process scale-up and pilot scale processing.
• Experience with customer-focused technology development and project management for technology transfer and commercialization. 
• Experience with new product commercialization- strategic business planning for new product commercialization including:
  • Pre-incubation and ideation
  • Technical feasibility study
  • Cost modeling and Return of Investment (ROI) analysis
  • SWOT analysis, market analysis, and value proposition
  • Commercialization document drafting
• Experienced interpersonal communications and research management skills are required—interface experience with industry peers to develop open innovation and industry-relevant technologies.
• Ability to communicate effectively through written and oral communications with customers, interdepartmental groups, and business leaders as appropriate.
• Proven intellectual curiosity and self-starter, collaborative behavior.
• Ability to influence others and do so in a leadership role. This role occasionally interfaces externally, requiring excellent communication, presentation, and report-writing skills are necessary.
• Problem-solving - Ability to interpret data and solve complex problems with incomplete information. Ability to manage risk and make critical decisions.
• Collaboration - Project management and ability to interact, seek advice, teach, influence, and negotiate. Demonstrate the ability to influence across the organization.
• Communication -excellent written and verbal communication.
• Excellent computer skills - Includes the ability to make presentations that cover technical topics, R&D capabilities

Preferred Qualifications

• MS or Ph.D. in Food Science/Technology, Food Engineering, Chemistry, or a related field

#LI-CG1

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.