R&D Analytical Development Specialist - CDD

We are looking for a R&D Analytical Development Specialist in CDD to join the Dairy & dairy alternatives team in the Solution & Ingredient Division of our European subsidiary of the Ajinomoto Group, which provides technical and innovative solutions to food manufacturers in Europe, the Middle East, and Africa. Our expertise in ingredient formulation enables us to meet the specific needs of our customers. 

Application development center located in Le Thillay (95), named Dairy & Solution Laboratory (D&SL), is composed of Dairy and Dairy alternatives team (D&A), Savory and confectionary team (S&C) and Food Service team. We contribute to the development of new applications and products and ensure the smooth operation of the site.

 

Your main responsibilities:

• Performing physicochemical analysis including buffering capacity, FT-NIR spectrometer, coagulation kinetics, powder properties, shelf-life studies to support dairy applications and New Product Development (NPD)
• Developing new analytical methods and authoring standard operating procedures (SOPs) for laboratory instruments
• Supporting application developments and NPD by coordinating with project managers, external laboratories and the factory’s analytical department

 

Your missions also include:

• Coordinate sensory evaluation and statistical data treatment for application development and NPD
• Facilitate site visits for customers, headquarters executives and international subsidiaries, collaborating with team managers and engineers during demonstrations for visitors in compliance with safety regulations.
• Maintain rigorous QHSE (quality, health, safety and environment) compliance and optimize laboratory operations

 

The ideal candidate will meet one of the following profiles:

• Master’s Degree (Bac+5) in Food Science, Analytical Chemistry, or a related discipline, with an initial successful experience in analytical method development within food industry R&D.
• Bachelor’s Degree / Senior Technician (Bac+3) in a relevant scientific field, with a minimum of 7 years of robust experience in food industry R&D.

  

Technical Competencies:

• Analytical Instrumentation: Expertise in FT-NIR spectrometry, texture analyzers, electrophoresis, and hydrodynamic particle size.
• Physicochemical Characterization: Strong knowledge of buffering capacity and electrochemical parameters (including ionic strength via conductivity measurement).
• Rheology & Texture Mapping: Practical experience in developing texture maps using shear stress as a function of shear strain.
• Sensory & Data Analysis: Ability to conduct sensory analysis and perform correlation studies between instrumental data and sensory profiles using Principal Component Analysis (PCA).

 

Soft Skills

• Autonomy in Method Development: Proven capability to independently design, test, and optimize new analytical methods.
• Critical Thinking & Rigor: A structured approach to problem-solving.
• Communication & Adaptability: Capability to communicate smoothly across different teams, coupled with the flexibility to thrive in an evolving R&D environment.

 

We are a subsidiary of the Ajinomoto group, a key player in Japan and a solid reference in food, health and bioscience at the global level. Present in more than 30 countries, with a turnover of nearly 9 billion euros and more than 34,000 employees, the Ajinomoto group combines scientific innovation and culinary know-how to promote healthier eating. Recognized worldwide for its commitment to sustainable development, the group acts for the preservation of the environment and the well-being of populations, which its motto echoes: "Eat Well, Live Well". The Ajinomoto group is present in Europe through several subsidiaries, including the French subsidiary Ajinomoto Foods Europe, composed of the Solutions and Ingredients Division and the Frozen Food Division. The Solutions and Ingredients Division provides technical and innovative solutions to food manufacturers in Europe, the Middle East and Africa. Our expertise in the formulation of ingredients allows us to meet the specific needs of our industrial clients. We have more than 250 employees spread across our production site in Nesle, Hauts-de-France, our research and development laboratory in Le Thillay in the Val d'Oise, our sales offices in Hamburg, Germany and our headquarters in Paris. Integrating our Solutions and Ingredients Division means joining passionate, multi-cultural teams driven by strong values. To learn more (avec lien vers https://ajifoodsolutions.eu/)