Food Technologist

Food Technologist – Product Innovation & Range Development

Location: Ahmedabad Department: R&D and Product Development Reporting To: Founder / Head of Operations Companies Covered: Vagharo (RTC), ReadyGOT Foods, InnoviGOT FoodLab (R&D), FryChai (QSR), STAGOT, modified starches.

1. Role Summary

We are looking for an innovative and hands-on Food Technologist to lead new product development (NPD), recipe formulation, and shelf-life optimization for Vagharo and other food brands under The Gothi Group.

This role blends scientific expertise with deep Indian culinary understanding to develop scalable, clean-label, authentic RTC (Ready-to-Cook) and RTE (Ready-to-Eat) products. The candidate will work closely with R&D, procurement, production, and marketing teams to build India’s next major RTC brand.

2. Key Responsibilities

A. Product Development & Innovation

•Develop and innovate new RTC/RTE products: Indian curries, batters, spice mixes, snacks, gravies, and meal kits.

•Reformulate existing recipes for:

•Scalability

•Shelf stability

•Clean-label / no-preservative approach

•Conduct multiple lab & pilot trials to achieve authentic taste, aroma, and texture.

B. Shelf-Life Studies & Quality Assurance

•Perform microbiological stability testing, sensory analysis, pH profiling, water activity checks, and oxidation studies.

•Identify critical points affecting shelf life (oil rancidity, moisture migration, microbial load).

•Develop solutions to optimise:

oShelf stability

oFood safety

oProduct freshness and consistency

C. Process Development & Commercialization

•Standardize production processes: roasting, grinding, blending, drying, frying, and packaging.

•Document SOPs for pilot batches and commercial-scale production.

•Provide on-floor support during scale-up at manufacturing units.

•Improve process efficiency, reduce wastage, and ensure repeatability.

D. Ingredient, Raw Material & Vendor Management

•Identify, source, and validate high-quality ingredients (spices, lentils, flours, oils).

•Ensure compliance with clean-label, Hindu fasting-friendly, and export norms.

•Collaborate with procurement for:

oCost-effective sourcing

oIngredient traceability

oVendor audits and quality certification

E. Lab Management & Experimental Design

•Manage day-to-day operations of the InnoviGOT FoodLab.

•Use lab equipment such as:

oMoisture analyser

oTexture analyser

opH meter

oWater activity meter

oMicrobial testing kits

•Benchmark competitive products and run controlled experiments to validate recipe hypotheses.

F. Regulatory & Documentation

•Ensure compliance with FSSAI, clean-label rules, and export documentation.

•Prepare technical data sheets, nutritional panels, allergen statements, formulation sheets, and process documents.

•Support certification audits (ISO, HACCP, FSSC if applicable).

G. Market, Consumer & Cross-Functional Collaboration

•Conduct consumer sensory panels with marketing and sales teams.

•Translate market insights into product improvements and new ideas.

•Work closely with branding teams for product positioning and claims.

3. Skills & Competencies

•Strong knowledge of food chemistry, thermal processing, dehydration, frying, stabilisation, and shelf-life science.

•Deep understanding of Indian regional cuisines and spice behaviour during processing.

•Creativity + scientific thinking (ability to blend tradition with modern R&D).

•Experience creating clean-label, vegetarian, preservative-free recipes.

•Strong project management, documentation, and communication skills.

•Comfort working in a fast-paced startup environment with simultaneous multi-product development.

4. Qualifications & Experience

•Bachelor’s/Master’s degree in Food Technology, Food Science, Food Engineering, or related fields.

•3–7 years of NPD experience in RTC, RTE, snacks, spices, seasonings, or FMCG.

•Hands-on experience in:

oShelf-life extension

oSensory evaluation

oIngredient interaction

oSmall-batch and commercial-scale trials

•Experience launching or supporting multiple food products in the Indian market is preferred.

5. KPIs (Key Performance Indicators)

•Number of successful new product launches per quarter

•Product stability & consistency across batches

•Reduction in cost vs improvement in quality

•Average time to develop & commercialize a new product

•Accuracy and completeness of documentation

•Shelf-life performance of developed products

•Consumer sensory scores & market acceptance

6. Compensation & Growth Path

•CTC Range: ₹4.5 – ₹9 Lakhs (based on experience)

•Attractive performance bonuses for successful product launches

•Opportunity to grow as:

oR&D Manager (Multi-category)

oHead of Product & Innovation

oGroup R&D Lead across STAGOT + Vagharo + FryChai + ReadyGOT

7. Cultural Expectations

•Must align with the group’s core philosophy: First • Focus • Fit • Fair • Farmer Mindset

•Passion for food, innovation, and consumer delight

•Ability to balance scientific precision with cultural authenticity