The Director for Global Nutrition Benefits Technology Application is responsible for developing new technologies and assessing external technologies to drive Nutritional benefits of interest for PepsiCo Nutrition's Grains, Fruit & Vegetable, Dairy and Convergence products in collaboration with R&D Nutrition Science and Platform teams. They will lead a team of people responsible for developing the technologies of interest and readying them for commercial use.
Watch: Career Advice
Biotransformations of Grains, Fruits, Vegetables and Dairy materials via enzyme modification or culture fermentations
Non-dairy Proteins
Digestive Health (Probiotics, Prebiotics)
The Director will lead their team on projects within PepsiCo's Discovery & Applications stage process, provide appropriate guidance and coaching to the team, and interact with Nutrition Science and Global Platforms in defining and building the projects based on Business input. Key areas of focus are:
Strategically Influence and help drive Breakthrough technology for Global Nutrition Innovation
Lead highly skilled technical team with global research responsibility on cross-business technology development for Nutrition Benefits
Guiding teams on project work in Discovery & Applications Phase Gate process and determine if technology should progress forward
Collaborate closely with Nutrition Science R&D on identified Nutrition Benefit Innovations in support of Clinical Research work
Actively build and maintain strong relationships with key Innovation partners (Product Development, Process Engineering, Sensory Science, Nutrition Science, Regulatory, Measurement/Analytical Science) as well as internal Technology Applications linkages
Develop and maintain strong external partnerships with key suppliers, universities and research institutions
Actively guide Intellectual Property development for technologies being developed (either internal or external)
Develop and Coach direct reports and team
Accurately manage, forecast and track budget and people resources
Encourage presentation/publication of technical information internally and where appropriate, externally
Qualifications:
MS (Minimum) or PhD (Preferred) in Food Science, Biochemical or Food Engineering
Minimum 10 Years industry experience
Experience with ingredient research in a relevant technology to the above identified areas
Goal oriented professional with evidence of applied strategic thinking to solve business needs
Excellent communication and interpersonal skills (verbal and written)
Strong leadership and influencing skills with direct reports, peers and senior leaders
Significant management experience and skills including motivating, coaching, mentoring, listening, and recognizing others
Ability to work in a matrix organization structure and influence diverse stakeholders
Proven technical experience in bringing new technologies to commercialization readiness
Recognized technical expertise in their field
Send To A Friend
Posts
