Requirements
Requires 3-5 years of experience in product development, innovation, or sensory science within the food or beverage industry. Must have experience designing and managing consumer panel programs and external research agencies, with hands-on experience in NAS, reduced-sugar, or sweetness-adjusted formulations. Experience in competitive sensory benchmarking and translating findings into actionable recommendations, as well as contributing sensory insights to NPD, renovation, or Stage-Gate processes is essential. A Bachelor's degree in Food Science, Chemical Engineering, or a related scientific discipline is required.
Description
Job Title: Sensory and Research SpecialistReports To: Research and Development Director / Product Formulation LeaderBusiness Unit: Rani RefreshmentsFunction: Research & DevelopmentLocation: Dubai, UAE – RR Technology Centre, DIPGrade / Level: TBCJob PurposeThe Sensory and Research Specialist leads sensory evaluation, competitive benchmarking, raw material and stability research, and provides technical support across new product development and reformulation projects.The role translates sensory findings into structured, commercially relevant inputs for innovation and renovation, including competitive benchmarks, gap assessments, consumer acceptability data, and sensory validation for NAS and reduced-Brix formulations.The role also manages consumer research programmes, external sensory agencies, seasonal sensory initiatives, and supports sensory capability building across ACCBC sites.Operating ContextThe role operates within the RR R&D function at the DIP Technology Centre, with sensory science as its primary area of expertise and accountability for contributing to the innovation pipeline.Key areas of focus include:Multi-brand beverage portfolio covering Rani, Vimto, and Barbican.NAS and reduced-Brix formulation development and sensory validation.Internal and externally managed consumer panel programmes.Seasonal sensory programmes supporting Ramadan and summer priorities.Structured sensory documentation for Stage-Gate and innovation forums.Collaboration with the Sr. Lab Specialist to align sensory and analytical evaluations.Key AccountabilitiesCompetitive Sensory BenchmarkingDesign and execute structured sensory benchmarking across Rani, Vimto, Barbican, and key competitors.Develop sensory profiles and benchmark products against defined attributes.Produce gap assessments and actionable recommendations for reformulation and innovation.Present findings and recommendations to R&D and Brand teams.Maintain an up-to-date sensory profile library for active products and key competitors.NAS and Reduced-Brix Sensory ValidationLead sensory validation of NAS and reduced-Brix formulations, assessing sweetness, flavour profile, masking, aftertaste, and overall acceptability.Design trained-panel and consumer-panel methodologies for reduced-sugar evaluations.Work with the Formulation Manager to provide timely feedback during formulation iterations.Assess formulations against reference products and defined acceptance requirements.Maintain complete validation records in Q-Pulse and R&D systems.Consumer Panel Programme ManagementManage external consumer research agencies, including study design, briefing, fieldwork oversight, and reporting.Commission research for innovation concepts, new product testing, and renovation projects.Design and coordinate internal sensory panels for formulations, raw materials, and competitive products.Maintain a roster of external agencies and panel resources.Manage research administration, including POs, invoices, timelines, and report closure.Seasonal Sensory ProgrammePlan and execute sensory programmes aligned with Ramadan, summer, and other key seasonal priorities.Coordinate seasonal benchmark tastings, consumer research, and competitive assessments at least three months ahead of major commercial windows.Provide clear sensory recommendations to support seasonal formulation and renovation decisions.Innovation Pipeline ContributionTranslate competitive benchmarks, raw material evaluations, NAS validation, and consumer findings into structured NPD and innovation inputs.Participate in Stage-Gate reviews and provide sensory go/no-go recommendations.Identify sensory-driven opportunities for product improvement, innovation, and renovation.Ensure sensory findings are converted into practical and commercially relevant recommendations.Raw Material and Stability ResearchEvaluate alternative raw materials and blends for beverage applications, ensuring sensory and physicochemical alignment with reference materials.Assess new and existing raw materials to support sourcing and supply chain decisions.Support product stability and shelf-life studies through sensory and analytical testing.Maintain accurate evaluation records and coordinate with the Sr. Lab Specialist on analytical assessments.External Sensory AnalysisCommission and manage specialist external sensory analysis and flavour forensics programmes where required.Coordinate scope, timelines, Finance alignment, and integration of external findings into formulation decisions.Sensory Lexicon and Capability DevelopmentDevelop sensory lexicons for new and emerging categories, including NAB and beer/malt.Coordinate specialist lexicon studies with external partners where required.Coordinate multi-site sensory panels across ACCBC locations, managing samples, logistics, scheduling, and results.Design and deliver sensory training programmes for manufacturing site teams in Egypt and other markets.Documentation and Sample ManagementPrepare and manage samples for sensory evaluations, consumer research, and shelf-life studies.Maintain accurate records of sensory activities in Q-Pulse and R&D electronic files.Ensure appropriate sample storage, laboratory housekeeping, and equipment calibration.Experience3–5 years of experience in product development, innovation, or sensory science within the food or beverage industry.Experience designing and managing consumer panel programmes and external research agencies.Hands-on experience with NAS, reduced-sugar, or sweetness-adjusted formulations.Experience in competitive sensory benchmarking and translating findings into actionable recommendations.Experience contributing sensory insights to NPD, renovation, or Stage-Gate processes.QualificationsBachelor's degree in Food Science, Chemical Engineering, or a related scientific discipline is required.Master's degree in Food Science or a related field is advantageous.Sensory science training or certification is advantageous.Knowledge & Technical CapabilitySensory science, including descriptive analysis, affective testing, discrimination testing, and consumer panel methodology.Competitive sensory benchmarking, profiling, and gap assessment.NAS and reduced-sugar sensory evaluation, including sweetness balance and aftertaste assessment.Consumer research study design, agency management, fieldwork, and reporting.Beverage product development, stability testing, and raw material evaluation.Stage-Gate and innovation processes.GMP, laboratory safety, and R&D documentation standards.Strong data interpretation, reporting, and presentation skills.Key CompetenciesStrong sensory science and competitive benchmarking capability.Ability to translate sensory findings into clear commercial and formulation recommendations.Effective management of consumer research agencies and panel programmes.Strong programme planning and stakeholder management skills.Ability to contribute effectively to NPD, renovation, and Stage-Gate processes.Strong analytical collaboration and documentation discipline.Ability to manage multiple projects and deliver within agreed timelines.Key Performance IndicatorsCompetitive sensory benchmark reports delivered at agreed frequency with clear recommendations.NAS and reduced-Brix sensory validation completed within agreed timelines.Sensory profiles and gap assessments maintained for innovation projects.Consumer research delivered for relevant innovation and renovation projects.Seasonal sensory programmes completed at least three months ahead of Ramadan and summer priorities.Sensory inputs formally presented at relevant Stage-Gate reviews.External sensory analysis programmes delivered within agreed scope and timelines.Sensory training delivered according to the agreed capability-building plan.Key Success Criteria – 12–24 MonthsCompetitive sensory benchmarking programme established, with the first report delivered within six months.NAS sensory validation protocols established across active reduced-sugar projects.External consumer research agency relationships established and first study completed within 12 months.Seasonal sensory programme implemented ahead of key commercial windows.Sensory findings formally integrated into Stage-Gate reviews.Sensory profile library established for active RR products and key competitor benchmarks.Sensory lexicon and multi-site panel capabilities established.Sensory training delivered to at least one manufacturing site within 12 months.Decision RightsDetermine sensory methodology and panel composition for assigned projects.Approve raw material sensory acceptability assessments within established standards.Select consumer research agencies and define study parameters within approved budgets.Provide sensory go/no-go recommendations at relevant Stage-Gate milestones.Escalate significant sensory deviations or consumer acceptability concerns to the R&D Director.Direct ReportsNone – Individual Contributor.