Food Technologist - New Product Development

Food Technologist (NPD)

A Food Technologist (New Product Development) is responsible for developing, testing, improving, and commercializing new food products from concept to market launch.

Key Responsibilities

Role: Product Development Lead Extruded Puffs, Noodles, High Protein, Low GI

• Develop new food products based on market trends, consumer requirements, and business objectives.
• Formulate and optimize recipes, including selection of raw materials, ingredients, additives, and processing conditions.
• Conduct laboratory and pilot-scale trials and prepare product samples.
• Perform sensory evaluation for taste, texture, aroma, appearance, and overall acceptability.
• Optimize products for quality, cost, shelf life, nutritional value, and scalability.
• Conduct shelf-life studies and monitor product stability under different storage conditions.
• Coordinate with R&D, Quality Assurance, Production, Procurement, Packaging, Regulatory, and Marketing teams.
• Prepare and maintain product specifications, formulations, trial reports, SOPs, and other technical documents.
• Conduct plant trials and support the transition of products from laboratory scale to commercial production.
• Troubleshoot production issues related to formulation, processing, texture, flavor, or product quality.
• Ensure products comply with applicable food safety, quality, labeling, and regulatory requirements.
• Identify suitable raw materials and evaluate new ingredients and suppliers.
• Support cost optimization and alternative ingredient development without compromising product quality.
• Monitor competitor products and emerging food technologies and contribute new product ideas.
• Support product launches and investigate customer or market feedback after commercialization.

Required Skills

• Understanding of formulation and recipe development.
• Experience with sensory evaluation and shelf-life testing.
• Knowledge of GMP, HACCP, and food safety systems.
• Good analytical, problem-solving, and troubleshooting skills.
• Ability to conduct trials and interpret test results.
• Documentation and technical report-writing skills.
• Knowledge of relevant food regulations and labeling requirements.