Research and Development Specialist

Qualifications:

• 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(eg., 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)