We are seeking a highly motivated RD&A Technologist with a background in food science to join our Emulsifier team at our state-of-the-art Global Technology & Innovation Centre in Naas.
This role offers a unique opportunity to contribute to the development of innovative emulsifier solutions for both food and non-food applications.
As a key member of our global emulsifier team, you will support innovation, new product development, and product optimisation.
You will collaborate closely with cross-functional teams—including application specialists, analytical experts, business development, marketing, and finance—to bring new products to market.
This role is ideal for someone with a strong understanding of food science and practical experience in applications such as bakery, spreads, confectionery, or dairy.
You will also have the opportunity to develop expertise in emulsifier chemistry and synthesis, with potential for customer-facing project work as you grow in the role.
This role offers a clear progression path toward Senior Technologist and RD&A Scientist roles, based on performance and skill development.Key responsibilities Apply scientific knowledge of emulsifiers to support innovation and customer-driven projects.
Conduct application trials in bakery, dairy, spreads, and other food categories.
Act as a technical liaison between technology and application teams.
Research and improve existing products, focusing on performance and cost-efficiency.
With training, synthesize and develop new emulsifiers to support product development.
Interpret analytical data (e.g., HPLC, GC-MS, DSC, SFC) to characterise emulsifiers and their functionality.
Maintain accurate experimental records and prepare technical reports.
Present findings internally and, with experience, externally to customers.
Manage laboratory inventory and order raw materials and consumables.
Work independently and safely in a laboratory environment.
Participate in R&D project meetings and provide clear, concise updates.
Travel to customer sites as experience and project needs evolve.
Qualifications and skills BSc in Food Science (minimum); MSc preferred.
Background or interest in chemistry is advantageous (training provided).
Industry experience in food applications is desirable.
Experience taking products from concept to commercialisation.
Knowledge of food processing operations (e.g., crystallisation, aeration, emulsification).
Strong technical writing and presentation skills.
Proficiency in Microsoft Office; experience with Optiva, Salesforce, MDG, or SAP is a plus.