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Core Competencies
Role fitCore Competencies
Use this summary to align your resume positioning with the role.
Demonstrates expertise in dairy and nutritional ingredient development, with a strong focus on membrane filtration technologies and process scale-up. Proven ability to manage innovation projects and collaborate effectively across multidisciplinary teams.
Highest-signal resume keywords
Dairy Ingredient DevelopmentMembrane Filtration TechnologiesProject ManagementFood Chemistry ExpertiseAnalytical Method Competence
ATS Keywords
Tailor your resumeApplicant Tracking System Keywords
Tip: use these terms in your resume and cover letter to boost ATS matches.
Hard Skills
Ingredient DevelopmentProcess Scale-UpExperimental DesignChromatographyPilot Plant ExecutionDairy Processing OperationsProtein FractionationLipid FractionationCarbohydrate FractionationTechnical Report Preparation
Soft Skills
Analytical SkillsCommunication SkillsProblem-Solving SkillsOrganizational SkillsCollaboration Skills
Certifications & Qualifications
Bachelor’s DegreeMaster’s DegreePhD in Food SciencePhD in Dairy SciencePhD in Food ChemistryPhD in Chemical Engineering
Industry Keywords
Dairy ScienceFood ChemistryNutritional IngredientsInnovation ManagementConsumer InsightsRegulatory ComplianceSupply Chain CollaborationEmerging TechnologiesTechnical LeadershipQuality Assurance
About the role
Key responsibilities & impact- Develop new dairy and nutritional ingredients
- Design and execute laboratory, pilot-scale and manufacturing trials
- Provide technical leadership in membrane filtration and separation technologies
- Support technology transfer from laboratory to pilot scale and commercial manufacture
- Manage innovation projects from concept through to pilot scale
- Collaborate with Operations, Quality, Regulatory, Commercial and Supply Chain teams
- Prepare technical reports, specifications and stakeholder presentations
- Monitor industry trends, consumer insights and emerging technologies to identify innovation opportunities
Requirements
What you’ll need- Bachelor’s, Master’s or PhD in Food Science, Dairy Science, Food Chemistry, Chemical Engineering or related discipline
- 3–5 years of industrial R&D experience
- Demonstrated experience in ingredient development and commercialization
- Strong understanding of food chemistry, dairy chemistry, proteins, carbohydrates and ingredient functionality
- Deep understanding of key dairy unit operations and process scale-up
- Excellent analytical, project management and communication skills
- Ability to work independently and collaboratively in a fast-paced environment
- Project management and organisational skills
- Excellent problem-solving, project management, and communication skills
- Strong innovation mindset
- Expertise in membrane filtration technologies including MF, UF, NF, RO and diafiltration
- Dairy processing operations and process optimisation
- Protein, lipid and carbohydrate fractionation
- Experimental design
- Pilot plant and manufacturing trial execution
- Competence in key analytical methods, such as chromatography
Benefits
Comp & perks- 25 days annual leave (excluding bank holidays)
- Matched pension scheme up to 10% Employer Contribution
- Benefits platform offering discounts and cashback on major retailers
- Employee Assistance Policy