RD&A Scientist (Bakery)
Confirmed on the employer's own hiring board on Oct 30, 2026. First seen by Alion on Oct 19, 2026. Kerry Group scores A on the Alion truth index.
Requisition ID: 67315
Position Type: FT Permanent
Workplace Arrangement: #LI-Onsite
About Kerry
Kerry is the world's leading taste and nutrition company for the food, beverage and pharmaceutical industries. Every day we partner with customers to create healthier, tastier and more sustainable products that are consumed by billions of people across the world. Our vision is to be our customers' most valued partner, creating a world of sustainable nutrition. A career with Kerry offers you an opportunity to shape the future of food while providing you opportunities to explore and grow in a truly global environment.
About the role
The RD&A Scientist, Bakery Development & Application will lead the development of innovative bakery applications and solutions to support customer needs and business opportunities in Indonesia. Working within the RDA team, this role will apply strong bakery and ingredient expertise across soft and hard baked products, while collaborating with Sales, Marketing, Operations, Quality Assurance, Supply Chain and other RDA teams to support product development, sensory evaluation and commercialization.
Location: Sales Office - RDA Applications, Jakarta Indonesia
Reporting to: Senior Research Scientist
Key responsibilities
Product Development
- Lead the development of new Bakery applications to support customers and work independently on assigned projects with minimal supervision.
- Create new and innovative Bakery products for Bakery applications, such as Soft Baked products (bread, muffins, buns and doughnuts) and Hard Baked products (cookies, baked snacks, wafers, etc.), including premixes.
- Develop products utilizing our Taste, ETS, enzymes, and Applied Health and Nutrition Ingredients in applications, and assess their stability and suitability in meeting customer needs.
Product Portfolio and Collection
- Develop a detailed understanding of the Taste and functional portfolio relevant to applications within the respective Bakery EUM.
- Understand the collection and portfolio library and be able to propose collections to internal and external customers.
- Provide input in defining what the EUM needs to address portfolio gaps.
Cross-Functional Support
- Work with various RDA technologies to evaluate product performance in Bakery applications.
- Link with other application groups to cross-share knowledge.
- Provide application support to Sales for collection promotions or tailor-made products.
- Work with the RDA analytical and sensory teams.
- Work with Operations, Quality Assurance, Supply Chain, etc., on product commercialization.
- Maintain close relationships with Sales, Marketing, and Front Office teams to help develop key customer strategies and support engagement.
Laboratory Maintenance
- Follow Best Laboratory Practices and established procedures in relation to laboratory maintenance and stock control.
Sensory Evaluation
- Manage sensory evaluations of Bakery applications for internal team evaluation.
- Be accountable for evaluating, together with Sales, applications for the country and projects.
- Conduct sensory evaluations for product development, product stability, etc.
Documentation of Results
- Ensure all outputs are recorded according to established protocols. Document all testing results and research notes in lab books and computer databases.
Qualifications and skills
- Bachelor’s or Master’s degree in Food Technology, Food Science, Chemistry, or a related Applied Science discipline.
- 5-8 years of Bakery R&D and product development experience, with a proven track record.
- Strong expertise in hard baked applications.
- Experience managing internal and external stakeholder relationships, including Commercial/Sales teams, General Management, and customers.
- Ability to taste and smell flavours and food products, including products containing dairy and gluten.
- Ability to assess colours in Bakery applications.
- Ability to formulate products using flavour and functional technologies.
- Strong knowledge of enzymes, leavening agents, preservation, baker’s yeast, emulsifiers, and other Bakery ingredients.
- Strong knowledge of different flavour types and their applications in Bakery, including ovens, baking and frying processes, and frozen dough products.
- Strong understanding of the interaction of Taste products within bread and pastry matrices, including the impact of processing.
- Strong application and processing knowledge at the customer level, across both retail and food service.
- In-depth understanding of Bakery equipment and relevant industry standards for Bakery products and processes.
Beware of scams online or from individuals claiming to represent us. A Kerry employee will not solicit candidates through a non-Kerry email address or phone number. In addition, Kerry does not currently utilise video chat rooms (e.g., Google Hangouts) to conduct interviews. Refuse any request that asks you to provide payment to participate in the hiring process (e.g., purchasing a “starter kit,” investing in training, or something similar). Kerry will not ask you to pay any money at any point in the hiring process with the exception of reimbursable travel expenses. In addition, any payments made by Kerry will be from official firm accounts bearing the Kerry name.
Recruiter: #LI-PK1
Posting Type: LI