About you
- Bachelor’s degree in Sensory Science, Food Science, Statistics, Psychology, or related field, Master’s degree with emphasis in Sensory Science preferred.
- Minimum 4 years of sensory and consumer research experience across a range of research techniques.
- Experience planning and executing sensory and/or consumer research in partnership with Research & Development and Consumer Insights is preferred.
- Fundamental understanding of applied statistical analysis, including design of experiments and multivariate analysis techniques.
Key Competencies:
- Exceptional interpersonal, collaboration, and influencing skills.
- Strong verbal and written communication skills
- Ability to manage resources and leverage existing data to effectively lead multiple projects.
- Ability to recognize, disseminate, and reconcile information into insights and trends that advance
- McCain’s ability to make better business decisions.
- Self-motivated, adapts easily to change.
- Scientific curiosity.
- Engaging individual that encourages the team’s experimentation mindset.
Technical
- Demonstrated track record of supporting the delivery of winning product innovations through providing sensory input that addresses customers’ needs.
- Depth of knowledge in all areas of sensory science. This includes experience in the design and activation of analytical sensory techniques (eg Discrimination testing, Descriptive Analysis – Spectrum is a bonus) and quantitative and qualitative consumer research methodologies (eg Focus Groups, Ethnography, CLT’s, IHUTs etc). Experience with Operator/Chef/Customer focused research is a bonus. Experience in running internal panels and using tools such as QMA and other mapping approaches is also required.
- Experience in integrating these methodologies to provide required insights into the business and making recommendations to R&D and the cross functional team.
- Experience in the front end of innovation is a bonus.
- Knowledge of Food Chemistry/Biochemistry/Statistics desired.