Food Technologist

Job SummaryWe are looking for a passionate and innovative Food Technologist – R&D to join our Bakery Manufacturing team. The ideal candidate should have hands-on experience in new product development, recipe formulation, bakery process development, shelf-life studies, product improvement, and commercialization of bakery products. The candidate will work closely with Production, Quality Assurance, Procurement, and Marketing teams to develop high-quality bakery products while ensuring food safety, regulatory compliance, and cost optimization.

• Key Result Areas (KRAs)1. New Product Development (NPD)Develop innovative bakery products including cakes, breads, cookies, biscuits, muffins, pastries, rusks, and other baked products.
• Conduct laboratory and pilot-scale product trials.
• Develop formulations based on consumer preferences and market trends.
• Commercialize new products successfully.
• 2. Product ImprovementImprove existing product recipes for better taste, texture, appearance, shelf life, and consistency.
• Optimize formulations to reduce production cost without compromising quality.
• Develop healthier product alternatives where applicable.
• 3. Recipe Formulation & StandardizationDevelop and standardize product formulations.
• Prepare Standard Operating Procedures (SOPs), product specifications, and manufacturing processes.
• Ensure consistency between R&D samples and commercial production.
• 4. Product Trials & CommercializationPlan and execute product trials.
• Coordinate with Production for pilot and commercial production runs.
• Resolve technical challenges during scale-up.
• Validate product performance before launch.
• 5. Raw Material EvaluationEvaluate flour, fats, sugars, dairy ingredients, cocoa, emulsifiers, stabilizers, flavors, colors, preservatives, and packaging materials.
• Identify cost-effective alternative ingredients.
• Approve new raw materials through technical evaluation.
• 6. Shelf-Life & Stability StudiesConduct shelf-life studies for new and existing products.
• Evaluate packaging compatibility.
• Prepare shelf-life validation reports.
• Recommend improvements for product stability.
• 7. Sensory & Quality EvaluationConduct sensory evaluation based on taste, aroma, texture, color, appearance, and overall acceptability.
• Investigate product defects and recommend corrective actions.
• Ensure product consistency across production batches.
• 8. Food Safety & Regulatory ComplianceEnsure compliance with FSSAI regulations, GMP, GHP, HACCP, and Food Safety Management Systems.
• Prepare technical documentation and product specifications.
• Support Quality Assurance during audits and inspections.
• 9. Cost OptimizationDevelop cost-effective formulations.
• Identify ingredient substitution opportunities.
• Monitor formulation costs and improve manufacturing efficiency.
• 10. Cross-Functional CoordinationWork closely with Production, Quality, Procurement, Marketing, and Sales teams.
• Provide technical guidance during product launches.
• Train production teams on new formulations and manufacturing processes.

• Key Performance Indicators (KPIs)Successful development and launch of new bakery products.
• Timely completion of R&D projects.
• Product quality and consistency improvement.
• Reduction in formulation and raw material costs.
• Successful commercial scale-up of products.
• Shelf-life validation success rate.
• Compliance with food safety and regulatory standards.
• Timely completion of product documentation.
• Reduction in customer complaints related to product quality.

• Required SkillsBakery Product Development
• Recipe Formulation & Standardization
• New Product Development (NPD)
• Food Processing Technology
• Shelf-Life Studies
• Sensory Evaluation
• Food Safety & Quality Systems
• HACCP, GMP & GHP
• FSSAI Regulations
• Product Costing & Cost Optimization
• Raw Material Evaluation
• Commercial Product Scale-Up
• Strong Analytical & Problem-Solving Skills
• Excellent Communication & Team Coordination