About This Role
The Food Scientist supports research and development projects under the guidance of the Senior R&D Manager. This includes new product development, process optimization, cost reduction, analytical method development, and regulatory compliance. This role suits a highly motivated individual with a passion for innovation in food ingredients and a strong foundation in R&D.
Responsibilities
- Conduct laboratory procedures and tests to evaluate product parameters for dairy slurries and powders
- Design and execute experiments, including statistical analysis and data interpretation
- Formulate products using dairy materials, enzymes, flavor compounds, and other food ingredients
- Participate in sensory evaluations (taste and smell) of dairy and non-dairy ingredients, finished products, and application demos for new product development, quality control, and troubleshooting
- Develop analytical testing methods with minimal supervision
- Coordinate plant trials and product evaluations across multiple departments
- Draft and maintain detailed project documentation, including batch sheets, test results, graphs, and final reports
- Proactively communicate project progress to supervisors and team members while identifying opportunities for innovation, production improvements, and cost savings
- Support the Senior R&D Manager in leading cross-functional teamwork
- Provide backup support for R&D activities, including sample preparation, documentation, and lab organization
Requirements
- Bachelor's degree in Food Science, Food Engineering, Dairy Science, Biotechnology, Chemistry, or a related field
- 3 - 5 years of experience in a related field preferred
- Strong knowledge and experience in biotechnology, enzyme hydrolysis, food science, food engineering, or spray drying technology
- Ability to independently execute enzyme-related projects, from formulation and bench-scale development to scale-up adjustments and production troubleshooting
- Experience in developing and optimizing analytical testing methods based on literature and available lab equipment, preferably with hands-on experience
- Understanding of food ingredient functionalities, including dairy materials, oils, carbohydrates, proteins, flavors, emulsifiers, etc.
- Competence in nutritional labeling, product specification development, and basic food regulations
- Strong communication and collaboration skills to work effectively across interdisciplinary teams
- Ability to monitor and analyze industry trends, emerging technologies, and advancements in food science and analytical methodologies
- Proven track record of initiating and managing new R&D projects
- Proficient with Microsoft Word and Excel