Research and Development Specialist

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)

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.