Technical Lead

Role Overview

Were looking for a Technical Lead with a strong foundation in food processing, product innovation, or functional ingredient development, to drive our R&D efforts and bring millet-based consumer products to market. This is a hands-on, entrepreneurial role. You'll lead technical strategy, run lab and pilot experiments, and work cross-functionally to create high-performance products that are both delicious and deeply functional.

Key Responsibilities

1. Product R&D & Formulation (Core Focus): Develop and refine formulations for millet-based products: nutrition bars, ready-to-mix powders, functional drinks, baked snacks, etc. Work with millet ingredients in various forms: sprouted, puffed, flaked, fermented, and more. Optimize product attributes for taste, shelf life, nutrient stability, and regulatory compliance.

2. Millet Processing & Ingredient Innovation: Lead trials using processing techniques such as fermentation, extrusion, sprouting, and drying to enhance bioavailability and functionality. Explore the conversion of millets into novel ingredients (e.g., resistant starches, prebiotic fibers, plant proteins).

3. Functional & Wellness Focus: Apply science to develop functional food products that support gut health, weight management, blood sugar control, and metabolic wellness. Stay updated on ingredient trends and nutritional science to guide formulation choices.

4. Scalability & Manufacturing SupportCollaborate with manufacturing partners and internal teams to ensure scalability of lab-validated products. Assist in developing SOPs and quality parameters for mass production.

5. Cross-Functional Innovation: Work closely with branding, marketing, and supply chain teams to ensure product feasibility and market fit. Contribute to IP, scientific claims, and technical storytelling for product launches.

What Were Looking For

Qualifications & Skills

-Bachelor's or Masters in Food Technology, Biotechnology, Food Science, or related fields.5+ years of experience in food product development, especially CPG or health-focused products.
-Strong knowledge of ingredient interactions, clean-label formulation, and functional food systems.
-Passion for experimenting with indigenous grains, sustainable ingredients, or plant-based nutrition.