Rani Refreshments (ACCBC), operating across the Rani, Vimto, and Barbican multi-brand beverage portfolio, is hiring a Sensory and Research Specialist at its DIP Technology Centre in Dubai. This R&D role leads sensory evaluation, competitive benchmarking, NAS and reduced-Brix formulation validation, consumer panel management, seasonal sensory programmes, raw material research, and sensory capability building across ACCBC sites — translating sensory science directly into structured, commercially relevant NPD and innovation inputs via Stage-Gate processes.
About Rani Refreshments / ACCBC — Multi-Brand Beverage R&D, Dubai DIP
Portfolio: Multi-brand beverage portfolio covering Rani, Vimto, and Barbican — across juice, carbonated, malt, and NAB categories
Technology Centre: DIP (Dubai Industrial Park) Technology Centre — the dedicated R&D hub for Rani Refreshments’ innovation and reformulation programmes
NAS Focus: Active NAS and reduced-Brix formulation development and sensory validation programmes covering sweetness balance, aftertaste, and consumer acceptability
Multi-Site Scope: Sensory capability building and multi-site panel coordination across ACCBC locations including manufacturing sites in Egypt and other markets
Sensory Science Impact & Career Opportunity
Stage-Gate Authority: Provide formal sensory go/no-go recommendations at Stage-Gate reviews — a genuine decision-making role in the NPD and renovation pipeline
Seasonal Priority: Lead sensory programmes aligned with Ramadan and summer commercial windows — completed at least three months ahead of each major season
Consumer Research Leadership: Manage external consumer research agencies including study design, briefing, fieldwork oversight, and reporting for innovation and renovation projects
Career Growth: Build a specialist beverage sensory science career within a major multi-brand FMCG R&D environment at the heart of the UAE food and drink innovation sector
Position Overview
This Sensory and Research Specialist at Rani Refreshments / ACCBC leads sensory evaluation, competitive benchmarking, NAS and reduced-Brix sensory validation, consumer panel programme management, seasonal sensory initiatives, raw material and stability research, external sensory analysis coordination, sensory lexicon development, multi-site panel capability, and documentation in Q-Pulse and R&D electronic systems — reporting to the R&D Director / Product Formulation Leader and contributing structured sensory inputs to Stage-Gate reviews and the broader innovation pipeline across the Rani, Vimto, and Barbican portfolio.
Why This Role Matters: As Sensory and Research Specialist at Rani Refreshments / ACCBC Dubai, you lead the sensory science function for a multi-brand portfolio — Rani, Vimto, and Barbican — where your evaluations directly shape product development decisions for millions of consumers across the UAE, MENA, and beyond, validate NAS and reduced-Brix formulations through trained panel and consumer panel methodologies at a time when reduced-sugar beverage innovation is one of the most strategically important areas across the global FMCG sector, hold Stage-Gate go/no-go authority — making your sensory findings a formal and consequential input into whether new products and renovations move forward in the innovation pipeline, plan and execute Ramadan and summer seasonal sensory programmes that directly support the commercial calendar of one of the most recognizable beverage brands in the Middle East, and build a genuinely specialist sensory science career within a dedicated Technology Centre environment across a multi-site ACCBC organization.
Key Accountabilities
Competitive Sensory Benchmarking
- Design 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 reformulation recommendations
- Present findings to R&D and Brand teams and maintain an up-to-date sensory profile library for active products and competitors
NAS and Reduced-Brix Sensory Validation
- Lead 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; maintain complete validation records in Q-Pulse and R&D systems
Consumer Panel Programme Management
- Manage external consumer research agencies including study design, briefing, fieldwork oversight, and reporting
- Design and coordinate internal sensory panels for formulations, raw materials, and competitive products
- Manage research administration including POs, invoices, timelines, and report closure
Seasonal Sensory Programme — Ramadan & Summer
- Plan and execute sensory programmes aligned with Ramadan, summer, and other key seasonal commercial 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, Raw Materials & Stability
- Translate benchmarks, NAS validation, and consumer findings into structured NPD inputs; participate in Stage-Gate reviews with sensory go/no-go recommendations
- Evaluate alternative raw materials and blends for beverage applications; support product stability and shelf-life studies through sensory and analytical testing
- Commission and manage specialist external sensory analysis and flavour forensics programmes where required
Sensory Lexicon, Capability Building & Documentation
- Develop sensory lexicons for new and emerging categories including NAB and beer/malt
- Coordinate multi-site sensory panels across ACCBC locations; design and deliver sensory training programmes for manufacturing site teams in Egypt and other markets
- Maintain accurate records in Q-Pulse and R&D electronic files; ensure sample storage, lab housekeeping, and equipment calibration standards are upheld
Qualifications & Requirements
Educational Requirements
- Bachelor’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
Experience Requirements
- 3–5 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 beverage formulations
- Experience in competitive sensory benchmarking and translating findings into actionable recommendations
- Experience contributing sensory insights to NPD, renovation, or Stage-Gate processes
Technical Knowledge
- Sensory science: descriptive analysis, affective testing, discrimination testing, and consumer panel methodology
- NAS and reduced-sugar sensory evaluation including sweetness balance, masking, and aftertaste assessment
- Beverage product development, stability testing, raw material evaluation, and Stage-Gate process knowledge
- GMP, laboratory safety, Q-Pulse documentation, and R&D records management
- Strong data interpretation, reporting, and presentation skills for R&D and Brand stakeholders
About Rani Refreshments / ACCBC
Rani Refreshments is the business unit behind the iconic Rani, Vimto, and Barbican multi-brand beverage portfolio, operating as part of ACCBC (Arabian Coca-Cola Bottling Company). The R&D function is based at the DIP Technology Centre in Dubai — a dedicated innovation hub for product development, sensory science, formulation, and quality research. The Sensory and Research Specialist role is an individual contributor position reporting to the R&D Director / Product Formulation Leader, with key success criteria including establishing the competitive benchmarking programme, NAS validation protocols, external consumer research agency relationships, and multi-site sensory panel capabilities within the first 12–24 months.
Career Excellence: Lead sensory science for Rani, Vimto, and Barbican at ACCBC’s DIP Technology Centre — shaping NAS innovation, competitive benchmarking, and Stage-Gate decisions for one of the Middle East’s most recognized multi-brand beverage portfolios.
Who Should Apply?
- Beverage Sensory Scientists: With 3–5 years of sensory evaluation experience in food or beverage R&D, particularly across descriptive analysis, affective testing, consumer panels, and competitive benchmarking
- NAS & Reduced-Sugar Formulation Specialists: With proven hands-on experience validating NAS and reduced-Brix beverage formulations through trained and consumer panel methodologies
- Consumer Research Agency Managers: Experienced in designing and managing external consumer research studies — from briefing and fieldwork through to reporting and innovation integration
- Stage-Gate NPD Sensory Contributors: Who have provided formal sensory go/no-go inputs at Stage-Gate milestones within a structured FMCG innovation and renovation pipeline
- Multi-Brand FMCG R&D Professionals: With experience in juice, carbonated, malt, or NAB beverage categories and the ability to manage a sensory programme across a broad multi-brand portfolio like Rani, Vimto, and Barbican
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