Job Description:Â
Position Overview: To assist the R&D analytical function on all matters of analysis that includes and not limited to the following Key responsibilities and accountability.
Internal :Manager, (Lab), Technical Manager, Packaging Development Managers, Sales ,Purchase function, local & central,Regional Quality Assurance and Regional Replenishment
External :New Ingredient Suppliers and Service Providers
Experience: 3 to 5 years experience in food analysis and analytical techniques.Analysis of bakery ingredients and products, with microbiological background.
Key Responsibilities:
Design products Analyse current and potential ingredients for new recipes. Conduct shelf life studies, sensory evaluation, chemical and microbiological analysis, food safety analysis and prepare declarations for assigned New Product initiatives. Identify new ingredient requirements, scan for vendors and verify vendor ability to provide ingredients. IN ORDER TO provide timely and continuous support in developing new products and ensuring they meet statutory requirements
Produce and deliver products & services: Evaluate samples (Chemical and Microbiological analysis) received from all branches (for certification for ISO auditing, new vendor samples and complaint samples); Monitoring and reporting (chemical, microbiological and shelf life) of daily production samples, Verify ingredients for legal specifications. Conduct food safety audits at assigned production centers and provide suggestions for avoiding post baking contamination and issues
that can impact shelf life of the product IN ORDER TO ensure products are of desired quality and meet statutory requirementsUnderstand market: Collection of samples from different locations and complete analysis with respect to the claim, proximate composition and with respect to the recipe declaration; conduct comparative sensory analysis IN ORDER TO ensure quality and taste is as per standards.
Desired Skills and Experience:
Education: M.Sc (Biochemistry, Chemistry, Food science & related subjects more on analytical fields)
Experience: 3 to 5 years experience in food analysis and analytical techniques.Analysis of bakery ingredients and products, with microbiological background.
Competencies: Good communication skills, computer knowledge, experience in handling sophisticated equipment like GC, HPLC.
