Proven laboratory methodology capabilities and/or familiarity with a wide range of food analysis methodologies, including but not limited to flavor/aroma characterization (GC-MS, LC-MS, GC-O), material characterization (DSC, TGA, FT-IR, etc.), rheology/flowability, and product characterization (texture, color, in-vitro digestibility). The methods that this Sr Associate Scientist would perform may include LC-MS, GC-MS, Aroma Profiling, UV-Vis spectroscopy, Flowability and Rheology methodology, and material characterization tools such as Optical Particle Distribution, Differential Scanning Calorimetry, TGA, DVS, Texture, and Organoleptic/Sensory observations etc.