Requirements
- Bachelor's Degree in Food Technology, Chemistry, Biology, Chemical Engineering, Nutrition or any related course.
- With at least one(1)year work experience in the field of R&D (from concept to commercialization)
- Background in food ingredients functionality (meat preservatives, phosphates, curing salts,
emulsifiers, extenders, acidulants, sweeteners, thickeners, bakery enzymes & preservatives, flavors &flavor enhancers)
- Background in food ingredients formulation and product formulation.
- Exposure in bakery, snacks, meats, condiments, beverage, fast food, dairy, noodles and confectionary ingredients.
- Background in other production processes like meat processing, steam sterilization, milling, dry blending ,wet line cooking and retort.
- Knowledgeable on food chemistry, statistical analysis used in designing experiments and measuring process capabilities.
- GMP, HACCP, HALAL, and FSMS expertise.
Duties &Responsibilities
- Innovate, develop research and design products according to market requirements with competitive price.
- Develop processes that are production friendly, convert prototype laboratory samples to production batches, and modify as or when needed.
- Establish standardized processes and instructions for production use(e.g. product specifications for RM/PM/FG),HACCP Plan, technical reports of experiments.
- Conduct shelf-life studies, sensory evaluation and research on various functional ingredients and assess for possible cost reduction &product development.(New Product Development Cycle)
