About the role
Food Technologist - Product Innovation & Range DevelopmentOpening: 1 Nos.Employment Type: Full TimeReference: Work Experience: 3.0 Year(s) To 7.0 Year(s)CTC Salary: 5.00 LPA TO 9.00 LPAFunction: Consulting / Agent / FreelancerIndustry: Food Processing - Dairy/Sugar/MeatQualification: B.Sc - Food Technology; B.Tech/B.E. - Food Technology; Diploma - Food Technology; M.Sc / MS Science - Food TechnologyLocation:
- Ahmedabad
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About the Role
We are looking for a passionate and innovative Food Technologist to lead New Product Development (NPD), recipe formulation, process optimization, and shelf-life enhancement across our food brands.
This role combines food science, product innovation, and Indian culinary expertise to develop scalable, clean-label, preservative-free Ready-to-Cook (RTC) and Ready-to-Eat (RTE) products that deliver authentic taste and consistent quality.
The successful candidate will collaborate closely with R&D, procurement, manufacturing, quality assurance, and marketing teams to build the next generation of innovative Indian food products.
Key Responsibilities :
Product Development & Innovation
- Develop innovative RTC and RTE food products including Indian curries, gravies, spice blends, batters, snacks, meal kits, and seasoning mixes.
- Reformulate existing products to improve scalability, shelf stability, consistency, and clean-label positioning.
- Conduct laboratory and pilot-scale trials to achieve authentic taste, texture, aroma, and appearance.
- Develop commercially viable formulations suitable for large-scale manufacturing.
Shelf-Life Studies & Food Quality
- Conduct microbiological stability studies, sensory evaluation, pH analysis, moisture testing, water activity analysis, and oxidation studies.
- Identify factors affecting shelf life including microbial growth, oil rancidity, moisture migration, and texture degradation.
- Develop scientific solutions to improve food safety, freshness, and product stability.
- Recommend packaging and processing improvements to maximize shelf life.
Process Development & Commercialization
- Standardize production processes including roasting, frying, grinding, blending, drying, seasoning, and packaging.
- Develop Standard Operating Procedures (SOPs) for pilot and commercial production.
- Support manufacturing teams during product scale-up and commercialization.
- Improve process efficiency while minimizing wastage and maintaining product consistency.
Ingredient & Vendor Management
- Source and evaluate high-quality raw materials including spices, flours, pulses, oils, herbs, and functional ingredients.
- Ensure ingredients comply with clean-label standards and regulatory requirements.
- Work with procurement teams on supplier qualification, traceability, cost optimization, and quality assurance.
- Support vendor audits and ingredient validation processes.
Laboratory Management & Research
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Manage day-to-day operations of the Food Innovation Laboratory.
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Operate and maintain laboratory equipment including:
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Moisture Analyzer
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Texture Analyzer
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pH Meter
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Water Activity Meter
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Microbial Testing Equipment
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Benchmark competitor products and conduct experimental trials for recipe optimization.
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Document research findings and validate formulation improvements through controlled testing.
Regulatory Compliance & Documentation
- Ensure compliance with FSSAI regulations and clean-label product requirements.
- Prepare formulation sheets, technical specifications, nutritional information panels, allergen declarations, and product documentation.
- Support ISO, HACCP, FSSC, and export compliance requirements.
- Maintain complete product development records and technical documentation.
Consumer Research & Cross-Functional Collaboration
- Conduct sensory evaluation panels and consumer product testing.
- Translate customer feedback and market insights into product improvements.
- Collaborate with branding and marketing teams on product positioning and packaging claims.
- Support product launches with technical knowledge and innovation insights.
Skills & Competencies
- Strong understanding of food chemistry, food processing, dehydration, frying technology, thermal processing, stabilization, and shelf-life science.
- Expertise in formulation of RTC, RTE, snacks, spices, seasonings, and convenience foods.
- Deep knowledge of Indian regional cuisines and spice functionality during processing.
- Experience developing clean-label, vegetarian, and preservative-free products.
- Strong analytical, documentation, project management, and communication skills.
- Creative mindset with the ability to balance traditional recipes with modern food technology.
- Ability to manage multiple innovation projects in a fast-paced environment.
Qualifications & Experience
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Bachelor's or Master's degree in Food Technology, Food Science, Food Engineering, or a related discipline.
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3-7 years of experience in New Product Development (NPD) within RTC, RTE, snacks, spices, seasonings, FMCG, or food manufacturing industries.
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Hands-on experience in:
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Shelf-life extension
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Sensory evaluation
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Ingredient functionality
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Product formulation
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Pilot plant trials
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Commercial-scale manufacturing
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Experience launching multiple food products in the Indian market will be an added advantage.
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