CH - NRC - Technician Materials Science and Physical Characterization

Nestlé Research Center (NRC) located near Lausanne, Switzerland is one of the leading research laboratories in food and nutritional sciences. With 700 members of staff from 50 nations, NRC has a strong position in the international scientific community supported further by 262 outside scientific contracts and 268 scientific publications. NRC has an excellent reputation in food and nutrition research that has benefited consumers for over a century. By bringing together its knowledge in Nutrition and Health, Food Science, Food/Consumer Interaction, Food Quality and
Safety, Nestlé opens the way to develop Good Food and Good Life: to offer tasty foods that procure health as well as pleasure for our consumers. In this global and multicultural environment, Nestlé, a food, nutrition, health and wellness company aims to work with the best scientists in the world. In order to support it's research activity, the NRC is seeking a:
TECHNICIAN MATERIALS SCIENCE & PHYSICAL CHARACTERIZATION
To provide competent technical support on the materials science of food systems using physical characterization techniques
MANAGEMENT RESPONSIBILITIES
- Responsibility for the maintenance of equipment and assuring its proper use by others
- Management of daily laboratory activities (ordering of products, maintaining laboratory hygiene and safety)
FUNCTIONAL RESPONSIBILITIES
- Performance of physical analyses including rheology, calorimetry, determination of sorption isotherms, powder characterization techniques
- Preparation of samples for analysis
- Adaptation of existing analysis methods to new systems
- Assistance in the development and implementation of new laboratory equipment
KEY PERFORMANCE METRICS
- Quality and quantity of performed physical analyses
- Quality of reporting of results (Lab journals, Excel-based tools)
- Proper maintenance of equipment logbooks
- Implementation of safety regulations
COMPETENCIES
You should have a completed education at a medium or higher technical level (apprenticeship physics / chemistry, HES or equivalent) with a specialization in food science, physics, chemistry, materials science or polymer science.
Experience with foods is an advantage but is not considered to be essential as is working experience.
You should combines high level technical qualifications in physical analysis techniques (including rheology, calorimetry, powder characterization techniques) with an interest in modern food research. Experience and/or interest
in development, setup and adaptation of laboratory equipment would be an advantage.
French and a working knowledge of English are essential. You should expected to be able to report the results of your work both orally and in writing in French and English. Basic computer skills are also essential.

If you are interested in applying to this role, we therefore strongly encourage you to do so as soon as possible.

To apply for this vacancy, submit your Online Application Form and complete the Covering Letter explaining your reasons for applying and why you are a suitable candidate.

corinne.duchanoy@rdls.nestle.com


Corinne Duchanoy
Research Scientist - Food Structuration
Nestlé Research Centre
PO Box 44, CH-1000 Lausanne 26
Phone: +41-21-785-8766
Fax: +41-21-785-8554
e-mail: corinne.duchanoy@rdls.nestle.com