Food Scientist / Food Technologist

Role purpose: Provide scientific and technical support for formulation, processing, product safety, stability and commercialisation.

Key responsibilities

· Review formulations and ingredient functionality.

· Advise on processing, preservation, shelf life and scale-up risks.

· Translate R&D concepts into manufacturable specifications.

· Assess technical risks and identify required validation/testing.

· Work with regulatory, culinary and manufacturing specialists during commercialisation.

Typical deliverables

· Formulation review.

· Product/process specification.

· Technical risk assessment.

· Scale-up trial plan.

· Commercialisation recommendations.

Mandatory appointment standard

· Degree in food science, food technology or closely related discipline.

· At least 4 years of relevant R&D, manufacturing, QA or product-development experience.

· Demonstrated ability to work with technical specifications and experimental evidence.

Preferred qualifications / credentials

· Postgraduate qualification.

· Experience with functional foods, beverages, ready meals or relevant category.

· HACCP/FSMS training.

Experience guideline

· 4-10+ years; Grade A normally 8+ years for complex formulation work.

Training capability

· May conduct technical workshops; formal training capability is desirable but not mandatory.

Payment
On project basis