Key Responsibilities
Research and Development:
- Conduct literature reviews on food trends, consumer preferences, and emerging technologies.
- Assist in activities related to product development, including ingredient sourcing, procuring, sensory evaluation, and others.
- Participate in laboratory experiments and trials to evaluate product prototypes.
- Conduct laboratory analysis and interpret experimental data to inform product development decisions.
- Assist in production trials of newly developed products for commercialisation.
- Ensure all product creations comply with customer, government and legal regulatory requirements within the country of use.
Documentation:
- Document accurate and detailed recipes, processes, product specifications, sensory evaluation, nutritional information and other document.
- Assist in preparing technical reports and presentations.
Team Collaboration:
- Collaborate effectively with other team members, including scientists, executives and chefs.
- Contribute to a positive and productive work environment.
- Any other duties or ad hoc projects as assigned by direct supervisor.
Skills and Qualifications
- Interest in food science and product development.
- Good laboratory skills and experience (preferred).
- Knowledge of food science and nutrition, microbiology, and sensory evaluation (preferred).
- Ability to work independently and a good team player.
- Ability in problem-solving and analytical skills.
- Good interpersonal skills, strong work ethic, creative, flexible and positive thinking are essential.
- Must be proficient in Microsoft Office.
