• Innovate, develop, research, and design products according to market requirements at a competitive price for the bakery, sweet, and dairy categories.
• Developing processes that are production-friendly and converting prototype laboratory samples to production batches and modifying them when needed.
• Establishing standardized processes and instructions for production use.
• Conducting research on various functional ingredients and assessing them for possible or continuous cost reduction and product improvements.

REQUIRED SKILLS & COMPETENCIES

• Background in food Ingredient functionality, like bakery preservatives, enzymes, and leaveners.
• Must have at least 1 year of product development or R&D experience in bakery, sweet, and dairy categories from concept to commercialization.
• Background in production processes like dry blending, baking, and other related processes.
• Must have knowledge of food chemistry and statistical analysis as used in designing experiments and measuring process capabilities.
• Familiarity with sensory evaluation tests, physico-chemical and microbial analyses, and regulatory standards

EXPERIENCE/EDUCATION

• Graduates of Food Technology, Nutrition, Chemistry, or Chemical Engineering are preferred.
• GMP, HACCP and Food Safety Management Systems expertise
• Exposure to bakery, sweet, and dairy ingredients.
• Company location: Brgy. Dayap Calauan, Laguna

NOTE: The salary offer is determined based on the candidate's level of experience. The more relevant experience a candidate has, the more competitive the salary package will be.