Research and Development Specialist
Graduate of BS Food Technology, Nutrition and Dietetics, or any related course.
Can be a graduate of culinary education from a reputable culinary school.
At least 3 years work experience in a manufacturing company.
In-depth knowledge in:
Food ingredients and flavors, HACCP, Quality Control, Physico-chemical Analysis and Sensory Evaluation.
Product formulation and flavour application (i.e. bakery products, beverages and savoury products).
Conduct of consumer testing and taste panels for proposed new products.
Processing of LTO, FDA product registration and other food regulatory standards.
Proficient in Excel, Word, and PPT and report writing.
Preferably with experience in ERP system.