Research and Development Specialist

Main Duties and Responsibilities

1. Formulate product according to customer specifications and agreed target cost beneficial to both customer and company.
2. Establish and document standards and specifications for raw materials, product and process of new or improved product formulation that conforms to customer’s requirements.
3. Do costing of new and improved product.
4. Improve and maintain current product line in terms of cost, quality and overall profitability.
5. Continually improve and/or simplify processing of products using alternative raw materials that will give competitive formulation cost as part of yield improvement and cost reduction program.
6. Expand the use of raw material choice/base in the light of current supply and demand structure for flexibility of usage without compromising product quality.
7. Conduct regular validation and analysis to establish trends for subsequent process/ product improvements and update of standard yields
8. Conduct regular sensory evaluation and competitive testing of products as a means of benchmarking versus standards and versus competitive brands
9. Conduct product shelf-life and physico-chemical analysis of FCI products.
10. Conduct trade visits and monitor product performance.
11. Execute product development and improvement in compliance to government regulatory requirements.
12. Commitment and compliance in the food safety and quality policy of Foodcrafters Inc
13. Ensure appropriate raw materials and ingredients are used in the production of approved products.

Essential Requirement and Competencies:
• With at least three (2) years’ experience in a meat processing plant or has been working in a non-meat but food manufacturing company for at least 3 years.
• A graduate of BS Food Technology, BS Chemistry, BS Nutrition, BS Chemical Engineering and other related technical fields.
• Core competencies required for the position
• Expertise on the following areas: meat formulary, advance food manufacturing processes and packaging development
• Knowledge in R&D documentation, government regulatory, GMP, HACCP and Food Safety.
• Knowledge in Technology Transfer.
• Operate basic computer programs like Windows Word, Windows Excel and PowerPoint.
• Possess a critical thinking process in technical problem analysis, project planning and decision-making.
• Creative skills in food ideas and concepts.