Current Vacancies

FLAVOUR CHEMIST

We are seeking a skilled and curious Flavour Chemist to join our multidisciplinary research team and contribute to advancing the science behind one of Scotland’s most iconic products.

The Role

As a Flavour Chemist at SWRI, you will play a central role in understanding and characterising the chemistry that underpins aroma, taste and mouthfeel in Scotch Whisky. You will use advanced analytical techniques to investigate the formation, evolution and sensory impact of key flavour compounds throughout the spirit production and maturation process.

You will work closely with colleagues across chemistry, sensory science, maturation science and industry partners to deliver research that is both scientifically robust and commercially valuable.

Key Responsibilities

• Design and execute flavour chemistry studies aligned to industry needs.
• Apply advanced instrumental analysis (e.g., GC–MS, olfactometry) to identify, quantify and characterise flavour-active compounds.
• Interpret complex data sets to generate actionable insights into whisky flavour development.
• Collaborate with sensory scientists to link chemical measurements with sensory perception.
• Prepare technical reports, present findings to member companies and contribute to industry knowledge transfer.
• Engage in cross-disciplinary research projects across raw materials, fermentation, distillation and maturation.
• Support continuous improvement of analytical methods and laboratory best practice.

About You

We are looking for someone who brings scientific rigour, creativity and a passion for flavour. You will have:

Essential:

• A degree in chemistry, analytical chemistry, flavour/fragrance science, food science or a related discipline.
• Experience with gas chromatography mass spectrometry in a research environment.
• Strong analytical skills and attention to detail.
• Proven ability to manage projects, interpret data and communicate clearly.
• A collaborative mindset and enthusiasm for applied research.

Desirable:

• A PhD in chemistry, analytical chemistry, flavour/fragrance science, food science or a related discipline.
• Experience in flavour chemistry, aroma analysis or olfactometry.
• Specific knowledge of maturation, and/or general beverage science.
• Experience of managing a team.

What We Offer

• The opportunity to work with world experts in whisky science.
• A collaborative, supportive and innovative research environment.
• Professional development and training in advanced analytical and flavour techniques.
• Competitive salary and benefits package.
• The chance to contribute directly to the future of Scotland’s most renowned export.

How to Apply

Please submit your CV and a cover letter by the 30^th April 2026 outlining your relevant experience, motivation for applying  and salary expectations to: recruit@swri.co.uk

For informal enquiries, contact: Dr Frances Jack (fj@swri.co.uk)