Job Objective:

Scientist II will be independently developing new beverage products or reformulating existing products according to the established project work flow and aligned project development brief. Could be leading a specific workstream for team capability buildings.

Key Result Areas:

? Create formulation of prototypes including development of the beverage, syrup and powder, making sure that the product has the right sensory and fit for the application/dispenser system.

? Design and conduct relevant technical activities include but not limit to stability, dispensing test ect, able to generate the qualified report and initiate the new protocol.

? Dedicate to lab work and efficiently input formulation in TCCC proprietary databases, such as PICASSO, technical database, etc.

? Work with cross-function team for new product development, ensure the technical solution is delivered on time in full with the guidance of line manager.

? Identify technical risk and reflect in project meeting, proactively seek for problem solving solution.

? Record results and observations and regularly report the experimental result to product development manager, share the experience.

? Solve technical issues with the guidance of line manager.

? Demon new products to internal and external customers with consumer insight and customer understanding.

? Lead the workstream of capability building on market trend understanding include but not limit to organize market visit, supplier demon, thank tank program.

? Develop and maintain effective working relationships across KO R&D system and related internal and external business functions to support business growth initiatives, with good communication skills.

? As the expert of the POM SME, work with team members and cross-functional team to develop POM expertise. Provide other developers/business units necessary technical support related to the SME when required.

Knowledge & Experience:

? Preferred to have 5+ years of working experience above in R&D of beverage/food company or FMCG.

? Knowledge of food/beverage related chemistry, including the composition, structure and properties of inorganic substances needed to understand inorganic ingredients (e.g., acidulants, oxygen, water, buffers) used in Company products and in research on stability of ingredients.

? Knowledge of basic nutrition concepts and definitions involved in basic nutritional labeling.

? Basic knowledge of food and water microbiology used to make judgments about the safety of ingredients, beverages, manufacturing techniques, packaging and storage conditions.

? Ability to measure instrument variations and apply corrections for ensuring the accuracy and precision of an instrument or measurement tool.

? Ability to handle multiple projects and ensure successful completion (e.g., on time, good quality). Have good time management skills to independently arrange the priorities daily, weekly, monthly, and on a longer period.

? Good communication skills in Chinese and English.(verbal and written).

? Good at summarizing learnings in a comprehensive manner and is active to present self and share with others. ? General understand about food & beverage market and consumer trends, customer operations. Education & Professional Qualification:

Education and Related Work Experience – Food Science and / or Food Engineering is preferred:

BS with 5+ years related work experience;

MS with 3+ years related work experience;

DS with 2+ years related work experience.

Language Requirements: Proficient in spoken & written Mandarin and English

上班地址：上海闵行区紫竹科技园区紫月路1188号