Job Description
DUTIES & RESPONSIBILITIES:
- Conduct shelf-life studies and determine the optimized shelf-life of all BSFIL raw materials and finished goods.
- Determine and measure the critical parameters that may affect the deterioration of the products.
- Establish a quantifiable limit on the critical parameters of whether the product will still be acceptable.
- Establish standardized processes for the study and testing of the critical parameters.
- Research and study on how to boost or extend the shelf-life of all BSFIL raw materials and finished goods.
- Facilitate the enhancement of the sensory evaluation capabilities of sensory panelists.
- Classify odor and perform studies on odor cross-contamination between all BSFIL raw materials and finished goods that will help establish storage conditions, production planning, and delivery planning.
Required Skills & Competencies
- Graduates of Food Technology, Nutrition, Chemistry, or Chemical Engineering are preferred.
- Background in food ingredient functions and applications.
- Must have at least 1 year of related experience in shelf-life studies and sensory evaluation.
- Must have knowledge of food chemistry and statistical analysis as used in designing experiments and measuring
- process capabilities.
- Familiarity with sensory evaluation tests, physico-chemical and microbial analyses, and regulatory standards.
- GMP, HACCP, and Food Safety Management Systems expertise
- Exposure in bakery, snacks, meat, sauces and condiments, beverages, fast food, dairy, noodles, and confectionary ingredients.
Willing to be assigned in Calauan, Laguna plant
Job Types: Full-time, Permanent
Pay: Php18,000.00 – Php25,000.00 per month
Benefits
- Company Christmas gift
- Company events
- Paid training
Schedule
- 10 hour shift
- Day shift
- Monday to Friday
- Overtime
Supplemental Pay
- 13th month salary
- Overtime pay
- Performance bonus
