FOOD TECHNOLOGIST

Job Description:

SUPPORT & DEVELOP NEW PRODUCTS WITHIN THE FUNCTIONAL CAPABILITIES OF R&D TEAM.

·          COLLABORATE AND LEAD CROSS FUNCTIONAL TEAM TO REACH PROJECT.

·          CONDUCT AND DOCUMENT PRODUCT DEVELOPMENT LAB WORK, INCLUDING DEVELOPMENT OF BENCH TOP PROTOTYPES, IMPLEMENTATION AND MAINTENANCE OF STABILITY TESTING, AND SCALE-UPS FOR COMMERCIALIZATION.

·          PLAN AND EXECUTE PILOT PLANT SCALE PRODUCTION RUNS - COLLECT NECESSARY DATA TO RESOLVE PRODUCT ISSUES, DETERMINE AND TRACK NEXT STEPS AND ESTABLISH FINAL PROCESS PARAMETERS.

·          APPLIES BASIC FOOD SCIENCE KNOWLEDGE IN INGREDIENT FUNCTIONALITY AND PROCESS TECHNOLOGY TO DEVELOP NEW OR IMPROVED FOOD PRODUCTS.

·          STUDIES METHODS TO IMPROVE QUALITY OF FOODS, SUCH AS FLAVOR, COLOR, TEXTURE, NUTRITIONAL VALUE, CONVENIENCE, OR PHYSICAL, CHEMICAL AND MICROBIOLOGICAL COMPOSITION OF FOODS.

·          KEEPING UP TO DATE WITH CURRENT AND DEVELOPING TRENDS IN THE GRAINS, CEREALS, PULSES AND EXTRUDED SNACKS MANUFACTURING INDUSTRY AT A NATIONAL AND AN INTERNATIONAL LEVEL.

REQUIRED SKILLS

·          SHOULD HAVE EXPERTISE IN THE DEVELOPMENT AS WELL AS COMMERCIALIZATION OF EXTENSIVE RANGE OF EXTRUDED SNACKS, NAMKEEN, SPICES AND SEASONINGS

·          THE CANDIDATE MUST BE WELL VERSED WITH THE ASPECTS OF NEW PRODUCT DEVELOPMENT, THOROUGH KNOWLEDGE OF FOOD INGREDIENTS, NUTRITION AND LABELLING REGUALTIONS.

·          FAMILIARITY WITH MACHINERY USED FOR THE PRODUCTION PROCESS.

·          PROVEN EFFECTIVENESS IN TEAM COMMUNICATION AND INTERPERSONAL SKILLS.

·          EXPERIENCE OF WORKING IN A MULTI FUNCTIONAL ENVIRONMENT.