• Evaluate beverage components such as sweeteners, modulators and flavors and combinations through:

• Accurate preparation of beverage samples for bench top tests and evaluation by sensory panels following protocols

• Execute bench top sensory tests and assist in collection and analyses of data

• Assist Technical Consumer Research (TCR) in executing sensory panel sessions (serving samples, labeling cups, disposal and clean-up)

• Laboratory maintenance including supply management and clean up.

• Run routine beverage sample analysis (Brix, pH, titratable acidity, etc.)

• Be familiar with large scale beverage sample production, produce beverage samples for stability tests and conduct stability tests including bench top taste evaluation at certain intervals, keep the stability file updated and produce a report at the end of stability study

• Maintain laboratory equipment and instrumentation (e.g., cleaning/sanitizing, troubleshooting, conducting preventative maintenance, calibrating, and repairing).

• Proficiency in math as to correctly calculate and convert amounts, concentrations, dilutions, from percentage weight, ppm, mmol, mM, etc.

• Identify, classify, maintain, and protect files, documentation and sensitive information consistent with record handling and retention requirements.

• Maintain laboratory cleanliness, organization and stocking of required supplies.

• Accurately record observations and data from analyses, calibrations, maintenance, cleaning (CIP) and experiments in a computer, log book or laboratory notebook.

• Position may require successful applicant to be able to work for multiple hours continuously with production equipment and to be able to occasionally lift and transport up to 30 pounds.

What You'll Need:

• BS Degree, Associate Degree or equivalent laboratory work experience

• Instrumental Analysis: Ability to analyze ingredients, syrups, beverages, concentrates or other substances using laboratory instruments. Basic knowledge of lab instruments and equipment (i.e. analytical balance, pH meter, Brix meter, etc.)

• Laboratory Practices: Knowledge and application of Good Laboratory Practices (e.g., handling of chemicals and glassware, preparation of standards and reagents, proper measuring techniques, data management, housekeeping).

• Basic Analytical Chemistry: Knowledge of qualitative and quantitative chemical analysis. This includes preparation, separation, detection and other techniques and applying concepts of precision and accuracy.

• Basic Chemistry: General knowledge of the composition, structure and properties of substances needed to understand beverage ingredients (e.g., sweeteners, acidulants, carbon dioxide, water, buffers) used in Company products and in research on stability of ingredients.