Qualifications

• Bachelor's Degree in Food Technology, Chemistry, Biology, Chemical Engineering, Nutrition or any related course.
• With at least one (1) year work experience in the field of R&D (from concept to commercialization).
• Background in food ingredients functionality (meat preservatives, phosphates, curing salts, emulsifiers, extenders, acidulants, sweeteners, thickeners, bakery enzymes & preservatives, flavors & flavor enhancers).
• Background in food ingredients formulation and product formulation.
• Exposure in bakery, snacks, meats, condiments, beverage, fast food, dairy, noodles, and confectionary ingredients.
• Background in other production processes like meat processing, steam sterilization, milling, dry blending, wet line cooking, and retort.
• Knowledgeable on food chemistry, statistical analysis used in designing experiments and measuring process capabilities.
• GMP, HACCP, HALAL, and FSMS...