Food Technologist

Summary:
The Food Technologist in the science and pharmaceutical industry is responsible for developing and improving food products, ensuring their safety, quality, and compliance with regulations. They play a critical role in conducting research, testing, and analysis to enhance the taste, texture, nutritional value, and shelf-life of food products.

Key Responsibilities:

1. Conduct research and development activities to innovate and improve food products.
2. Develop new recipes and formulations, considering factors such as taste, texture, nutritional content, and food safety.
3. Collaborate with cross-functional teams, including chefs, scientists, and marketers, to create new food products or modify existing ones.
4. Perform laboratory experiments and tests to analyze food samples, evaluate their properties, and assess their compliance with quality standards.
5. Conduct sensory evaluations and consumer research to gather feedback on food products and make necessary adjustments.
6. Monitor and optimize food production processes to ensure consistency, efficiency, and adherence to food safety regulations.
7. Collaborate with suppliers to source high-quality ingredients and evaluate their suitability for use in food products.
8. Stay updated with industry trends, new technologies, and regulatory changes related to food science and food safety.
9. Prepare technical reports and documentation, including ingredient specifications, production guidelines, and quality control procedures.
10. Ensure compliance with food safety standards, labeling requirements, and regulatory guidelines.

Desired Candidate Profile

Requirements:

1. Bachelor's or master's degree in Food Science, Food Technology, or a related field.
2. Previous experience working as a Food Technologist in the science and pharmaceutical industry, food manufacturing, or a related field.
3. Strong knowledge of food science principles, food chemistry, and food processing techniques.
4. Familiarity with food safety regulations, quality control procedures, and HACCP principles.
5. Proficiency in laboratory techniques, sensory evaluation, and food analysis.
6. Excellent problem-solving and analytical skills to troubleshoot issues and optimize food product development.
7. Creativity and innovation to develop new food products and improve existing ones.
8. Good communication and interpersonal skills to collaborate with cross-functional teams.
9. Attention to detail and accuracy in conducting experiments and recording data.
10. Ability to manage multiple projects and prioritize tasks effectively.
11. Familiarity with industry-specific software and tools for recipe development and nutritional analysis.
12. Knowledge of market trends, consumer preferences, and product positioning in the food industry.