Food Technologist – R&D
Key Result Areas (KRAs)
1. New Product Development (NPD)
- Develop new bakery products such as cakes, pastries, breads, cookies, biscuits, muffins, and other bakery products.
- Conduct trials for new recipes and product concepts.
- Develop products as per market trends, customer requirements, and company objectives.
- Improve product taste, texture, appearance, shelf life, and cost effectiveness.
- Maintain proper documentation of all product development trials.
2. Product Improvement & Reformulation
- Improve existing products based on customer feedback and market requirements.
- Reformulate products to improve taste, texture, stability, nutritional value, and shelf life.
- Identify alternative ingredients and cost-effective raw materials.
- Conduct trials for reduction of sugar, fat, preservatives, and other ingredients wherever required.
3. Bakery Product Trials & Scale-Up
- Conduct laboratory and pilot-scale trials.
- Convert successful R&D recipes into commercial production processes.
- Support production teams during product trials and commercialisation.
- Ensure consistency between laboratory samples and final production batches.
- Troubleshoot technical issues during scale-up.
4. Raw Material Evaluation
- Evaluate raw materials such as flour, sugar, fats, cocoa, dairy products, emulsifiers, stabilisers, flavours, colours, and other ingredients.
- Conduct trials for new suppliers and alternative raw materials.
- Check the technical suitability and performance of ingredients in bakery products.
- Coordinate with Purchase and Quality teams for raw material approval.
5. Product Quality & Sensory Evaluation
- Conduct sensory evaluation of products for:
- Taste
- Aroma
- Texture
- Colour
- Appearance
- Overall acceptability
- Monitor product consistency across batches.
- Investigate product quality issues and identify root causes.
- Recommend corrective and preventive actions.
6. Shelf-Life Study & Product Stability
- Conduct shelf-life studies for new and existing products.
- Monitor changes in product quality during storage.
- Evaluate packaging impact on product shelf life.
- Prepare shelf-life study reports and recommendations.
- Support the Quality Assurance team in product stability evaluation.
7. Cost Optimisation
- Develop products within the approved product cost.
- Identify opportunities for recipe and ingredient cost reduction.
- Evaluate alternative ingredients without compromising product quality.
- Calculate product formulation cost and support the development of cost-effective products.
8. Production & Technical Support
- Provide technical support to the Production Department.
- Resolve problems related to:
- Product consistency
- Texture
- Volume
- Baking
- Moisture
- Colour
- Product defects
- Monitor production trials and suggest process improvements.
- Ensure proper transfer of R&D recipes and processes to production.
9. Food Safety & Regulatory Compliance
- Ensure products and formulations comply with applicable food safety and regulatory requirements.
- Maintain proper product specifications and formulation records.
- Support compliance with applicable FSSAI requirements and internal food safety standards.
- Work closely with Quality and Production teams to ensure safe and compliant product development.
10. Documentation & R&D Records
- Maintain:
- Product formulations
- Trial reports
- Product specifications
- Raw material specifications
- Shelf-life reports
- Sensory evaluation reports
- Product costing details
- Maintain proper records of all R&D activities and product trials.
11. Market & Consumer Research
- Study market trends in bakery and food products.
- Analyse competitor products and new product launches.
- Identify opportunities for new bakery product development.
- Support the Marketing and Sales teams with technical product information.
12. Team Coordination & Training
- Coordinate with Production, Quality, Purchase, Marketing, and Sales departments.
- Train production staff on new recipes and product processes.
- Provide technical guidance to bakery production teams.
- Ensure proper implementation of approved product formulations.
Key Performance Indicators (KPIs)
- Number of successful new products developed and commercialised.
- Successful completion of R&D trials within timelines.
- Improvement in product quality and consistency.
- Reduction in product development cost.
- Reduction in product complaints and rejection.
- Successful shelf-life validation.
- Successful scale-up from laboratory to commercial production.
- Timely completion of R&D documentation.
- Successful development of cost-effective and market-oriented products.
Preferred Candidate Profile
Experience: 2–8 years in Food Industry R&D, preferably in Bakery, Confectionery, Cakes, Pastry, Bread, Biscuits, or FMCG Food Manufacturing.
Preferred qualifications: B.Tech / M.Tech in Food Technology, B.Sc. / M.Sc. Food Technology, or equivalent qualification.
Pay: ₹30,000.00 - ₹45,000.00 per month
Work Location: In person
