Since 1869 we've connected people through food they love. We’re proud to be stewards of amazing brands that people trust. Our portfolio includes the iconic Campbell’s brand, as well as Michael Angelo’s, noosa, Pace, Pacific Foods, Prego, Rao’s Homemade, Swanson, and V8. In our Snacks division, we have brands like Cape Cod, Goldfish, Kettle Brand, Lance, Late July, Pepperidge Farm, Snack Factory, and Snyder’s of Hanover. 

Here, you will make a difference every day. You will be supported to build a rewarding career with opportunities to grow, innovate and inspire. Make history with us.

Why Campbell’s…

Benefits begin on day one and include medical, dental, short and long-term disability, AD&D, and life insurance (for individual, families, and domestic partners).Employees are eligible for our matching 401(k) plan and can enroll on the first day of employment with immediate vesting.Campbell’s offers unlimited sick time along with paid time off and holiday pay.If in WHQ – free access to the fitness center. Access to on-site day care (operated by Bright Horizons) and company store.Giving back to the communities where our employees work and live is very important to Campbell’s.   Our “Campbell’s Cares” program matches employee donations and/or volunteer activity up to $1,500 annually.Campbell’s has a variety of Employee Resource Groups (ERGs) to support employees.

The Sensory Scientist will support sensory and consumer research projects for the Meals & Beverage Division with guidance from Senior Sensory Design team members. Reporting to the Sr Manager Sensory Design, this individual will support sensory projects driving innovation and renovation for the Meals and Sauces and Beverage categories and other businesses as needed.

You will be responsible for supporting, planning and providing sensory expertise to technical research programs throughout the stage-gate process and delivering actionable insights to impact and fuel business growth.

The Sensory Scientist will work cross-functionally with members of Research and Development, Business Quality Assurance, Regulatory, Legal, Brand, Sales, Consumer Insights and Operations promoting the use of Sensory and Consumer/Product Research to influence, guide and unlock product differentiation to deliver the desired consumer experience. We are seeking an individual who can make an impact to help shape the future of some of our iconic brands

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Minimum Requirements:

Bachelor's degree

1 year of experience with sensory analysis and market research on either the vendor or customer side

Preferred Qualifications:

Education discipline in Food Science, Sensory Science, Consumer Science, Market Research, Statistics, Food Technology or related field or disciplines.

Experience working at a CPG company

Knowledge of sensory science as a discipline - including experience of discrimination, descriptive analysis, and consumer research techniques.

Knowledge of technical tools that support sensory testing and data analysis - e.g. SIMS, Compusense, FIZZ, SAS, JMP, Minitab …).

Ability to manage multiple projects concurrently.

Software knowledge: Microsoft Excel, Word, PowerPoint and Outlook

Statistical skills, basic understanding of multi-variate analysis. Fluent in the use of statistical software is a plus

Strong written and oral communication skills with an emphasis on effective visual storytelling

Strong organizational skills

Able to work well in a team environment

Independently motivated

Good interpersonal/teamwork skills and a sense of business/ technical interrelationships

Primary Responsibilities:

Becoming familiar with the range of sensory profiles and attributes seen in Meals and Sauces and Beverage categories.

Providing continuous Sensory and consumer insights to ensure robust team evaluations and product development guidance.

Supporting sensory projects (planning, data collection, analysis, product launch, and post launch)

Developing project objectives and strategies in response to business needs, execute studies and recommend actions.

Co - facilitate internal tasting experience of products across categories, developing and communicating critical sensory insights leveraging our "Mind the Gap" philosophy.

Conducting sensory tests and analyzing data using appropriate statistical methods to guide enablers, business continuity projects, and quality initiatives.

Continually investigate the quantifiable dimensions of flavor and texture

Coordinate and assist in audits of research vendors.

Create actionable design of experiments (DOEs) in conjunction with key stakeholders.

Perform other duties as needed

WORKING CONDITIONS:

Headquarters (HQ) Office, Research Kitchen, Pilot Plant, and Manufacturing Plants (Campbell Soup Company (CSC), co-manufacturers and vendors).

Willingness and ability to taste and evaluate a wide range of food products and ingredients.

The work exposes the employee to heat and hot food products, coolers, and freezers requiring the use of personal protective equipment.

Must be available to travel to various customers, suppliers, and production facilities (Anticipated travel at around 20%).

Compensation and Benefits:

The target base salary range for this full-time, salaried position is between 

$73,000-$105,000

Individual base pay depends on work location and additional factors such as experience, job-related skills, and relevant education or training. Total pay may include other forms of compensation. In addition, we offer competitive health, dental, 401k and wellness benefits beginning on the first day of employment. Please ask your Talent Acquisition Partner for more information about our total rewards package.

The Company is committed to providing equal opportunity for employees and qualified applicants in all aspects of the employment relationship, including consideration for employment, without regard to race, color, sex, sexual orientation, gender identity, national origin, citizenship, marital status, protected veteran status, disability, age, religion, or any other classification protected by law.