Research and Development Specialist

DUTIES & RESPONSIBILITIES

Innovate, develop, research, and design products according to market requirements at a competitive price for the bakery, sweet, and dairy categories. Developing processes that are production-friendly and converting prototype laboratory samples to production batches and modifying them when needed. Establishing standardized processes and instructions for production use. Conducting research on various functional ingredients and assessing them for possible or continuous cost reduction and product improvements.

REQUIRED SKILLS & COMPETENCIES

Background in food Ingredient functionality, like bakery preservatives, enzymes, and leaveners. Must have at least 1 year of product development or R&D experience in bakery, sweet, and dairy categories from concept to commercialization. Background in production processes like dry blending, baking, and other related processes. Must have knowledge of food chemistry and statistical analysis as used in designing experiments and measuring process capabilities. Familiarity with sensory evaluation tests, physico-chemical and microbial analyses, and regulatory standards

EXPERIENCE/EDUCATION

Graduates of Food Technology, Nutrition, Chemistry, or Chemical Engineering are preferred. GMP, HACCP and Food Safety Management Systems expertise Exposure to bakery, sweet, and dairy ingredients. WORK LOCATION: Calauan, Laguna NOTE: The salary offer is determined based on the candidate's level of experience.