OverviewJoin to apply for the Cocoa Beans R&D Director role at Barry Callebaut Group.The Cocoa Beans R&D Director drives the Cocoa Research and Development program for Barry Callebaut, according to the long-term strategy and to the policy defined by the Cocoa Sourcing team. This role works in close collaboration with the Cocoa Sourcing team to ensure bean flexibility that meets recipe specifications and long-term customer requirements. The Director prioritizes projects based on business needs and ensures their scalability across the globe. He/She leads a team of scientists and project managers, covering both operational activities and research programs, and builds up a talent pool across their team, developing future capabilities and fostering an innovation culture.The Cocoa Beans R&D Director builds and deepens expertise in cocoa origins, fermentation and drying processes, cocoa science, bean blends, and their impact on sensory. He/She partners with Sourcing, QA and Supply Chain to solve specific QA issues. The role also oversees the exploration and implementation of new technologies related to cocoa ingredient production, such as cocoa cell cultures. In addition, the Director works closely with the Cocoa Innovation Director and other members of the Cocoa and Chocolate Product Innovation team to drive integrated innovation efforts.Key ResponsibilitiesDrive fundamental research on Cocoa beansDevelop and maintain expertise on cocoa fermentation technologies (including strains - reactors)Develop and manage flexible beans blend platformDevelop a global ecosystem of innovation partners across the globe: Universities, Start Ups, innovation platformDevelop and maintain expertise on new technologies e.g cocoa cell cultureWork closely with the QA and Sourcing team to mitigate risks related to molds, contaminants and heavy metalsDesign bean specifications for product quality, consistency and regulatory complianceProjects OTIFBuild and develop a talent pool across the team to develop future capabilitiesFoster an innovation cultureBuild up strategic partnershipsExpand Barry Callebaut innovation systemAbout YouTechnical/Scientific Masters Degree in Food Science or Food Technology10+ years of relevant R&D working experience in commercial environment and +/- 5 years of experience leading a teamProfessional experience in cocoa producing countries as well as knowledge in cocoa agriculture and cocoa fermentation is a plusExcellent knowledge of business software (Office, Salesforce, SAP, etc.)Strong understanding of cost management and continuous improvement programsStrategic mindset with the ability to think critically and make data-driven decisionsGlobal mindset with experience in leveraging knowledge and best practices across regionsExcellent team management and leadership skillsPrevious experience in complex project managementFluent in EnglishRespect for business ethics and leading by exampleStrong leadership skills with the ability to motivate and inspire teams in a multicultural environmentExcellent interpersonal and communication skills to effectively collaborate with stakeholders on a global scaleHighly organized with strong attention to detailAt Barry Callebaut, we are committed to Diversity & Inclusion. United by our strong values, we thrive on the diversity of who we are, where we come from, what we’ve experienced and how we think. We are committed to nurturing an inclusive environment where people can truly be themselves, grow to their full potential and feel they belong. #oneBC - Diverse People, Sustainable Growth.Seniority levelDirectorEmployment typeFull-timeJob functionResearch, Analyst, and Information TechnologyIndustriesFood and Beverage Services and Food and Beverage ManufacturingReferrals increase your chances of interviewing at Barry Callebaut Group by 2xGet notified about new Director of Research Development jobs in Lebbeke, Flemish Region, Belgium.
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