The R&D Specialist is responsible for the product and process development, improvement of new, core and flagship products of the SBU. The position is also responsible in leading innovation projects related to quality consistency and cost improvement of flagship products as aligned with the SBU’s business objectives.

Product Development and Improvement

• Leads in the development and improvement of products assigned. Ensures and assists in the meeting of required parameter of assigned product and process development and improvement projects, including reformulation and re-engineering are met.
• Links and integrates information from different sources and extrapolates to see trends, applications and solve problems
• Conducts laboratory experiments and analysis to determine alternative raw materials and functional ingredient used in product improvement. Recommends preservation techniques to extend shelf life of finished goods.
• Recommends and conducts relevant food testing procedures, as required by law, for raw materials and finished goods and performs analysis of results.
• Identifies and raises concerns, issues and risks and proactively recommends solutions to mitigate these.
• Prepares and regularly updates (as necessary) all product documents including recipe/ formulation and costing.
• Conducts sensory evaluation of products assigned to develop/establish product profile (taste and look).
• Leads and/or manages the development of the following for the assigned product: (1) Gold quality standards for the products in the assigned product platform; (2) Specification of raw materials and packaging materials; and (3) Formulation and process adjustments.
• Develops the documentation of raw materials, products and processes including its validation in all commissaries.

Product Commercialization and Upstream Technology

• Establishes the parameters in the translation of products developed for commercial production. Conducts transfer and/or duplication of product technology to all manufacturing sites and outsource suppliers, where applicable.
• Controls and manages the documentation of raw materials, products and processes including its validation in all commissaries.
• Leads in the validation of data and processes in the continuous review of existing standards of quality and product conformance to set parameters and specifications.
• Participates in the review/study of food manufacturing equipment and process technology used in major food products for upgrading and updating.

JOB QUALIFICATIONS

• College Graduate with a degree on Food technology, Nutrition, Chemistry, Biology, Chemical Engineering or any related Science Course.
• At least 1-2 years relevant experience as Research and Development in the baked food manufacturing industry.
• Knowledgeable on these technical R&D competencies:
  • Food Material Properties, Functional Ingredients and Food Additives
  • Formulation and Process Development
  • Food Processing Technology / Commercialization
  • Food Quality and Safety
  • Methods of Analysis of Food Properties
  • Preservation and Shelf Life Principles
  • Culinary Knowledge (or Baking Science)
  • Food Standards, Laws and Regulations
  • Food Engineering, Plant Design and Food Processing Equipment
  • Food Nutrition Fundamentals