DUTIES AND RESPONSIBILITIES
The R&D Specialist is responsible for developing innovative food products and improving existing ones through formulation, testing, and process optimization. R&D is the lead research on new ingredients, technologies, and trends to drive product innovation and differentiation in the market. The role includes managing product trials from lab to full-scale production, ensuring compliance with food safety and regulatory standards, and maintaining detailed technical documentation. Working closely with cross-functional teams, the R&D Specialist supports continuous improvement and innovation to enhance product quality, efficiency, and consumer satisfaction.
BASIC FUNCTION
- To drive innovation by conducting research, developing products, and transforming them into market-ready products that meet customer needs and support business growth.
- To utilize technical skills and R&D background in developing projects, ensuring high-quality outcomes and continuous product and process improvement.
- To support the company's long-term goals through targeted R&D initiatives that foster technological advancement, cost efficiency, and market competitiveness.
- To work collaboratively within cross-functional teams that design, test, and refine products while contributing good culture and sharing knowledge.
- To support R&D efforts not only in meeting the business or company objectives but also in promoting sustainable practices and environmentally responsible innovations
QUALIFICATION GUIDES
- Graduate with a Bachelor's degree in Food Technology, Food Science, Dairy Science/Technology, Nutrition and Dietetics, or a related field.
- 2-3 years of experience in food manufacturing, preferably in dairy, frozen desserts, or beverage sectors
- Proven knowledge and hands-on experience in dairy processing, ice cream production, and beverage formulation
- Strong background in product development, including formulation, sensory evaluation, process optimization, and cost analysis
- Experienced in performing laboratory analyses and shelf-life evaluations, including microbiological and physicochemical analysis.
- Familiarity with regulatory compliance, labelling standards, and documentation for food products
- Working knowledge of food safety and quality systems such as FSSC 22000, GMP, HACCP, and ISO standards
- Experience with production scale-up, pilot plant trials, and troubleshooting process deviations
- Competence in using lab equipment and software tools (e.g., MS Office, SAP)
- Strong research and analytical thinking skills with attention to detail
- Excellent written and verbal communication abilities
- Effective collaboration in cross-functional teams and multicultural environments
- Solid project management and organizational skills, with the ability to prioritize and manage multiple projects
- Proactive problem-solving mindset with a continuous improvement attitude
- Adaptability and resilience in fast-paced or changing environments
- Leadership potential
