Research & Innovation Specialist

Job Description

• Develop highly innovative milk products and improve existing products and production techniques.
• Ensure that the products comply with nutritional, physical, chemical, and legal requirements and fulfill the needs of the end user.
• Responsible for creating/changing any raw material, packing material, semi-product, and finished product specification, recipe, and BOM under the alignment of global strategy.
• Recipe calculation in Excel/Bestmix for new product development and feasibility of new recipes in the production line.
• Lead projects to ensure that new and reformulated products can be implemented on a production scale and that targeted product performance as well as operational efficiencies are achieved.
• Present and report experiments, results, and related documentation on new products.
• Keep permanently informed about the production of recipes in the Supply Point.
• Manage organoleptic and sensorial tests for trials, complaint samples, and competitors.
• Optimize recipes in quality, production techniques and costs.
• Responsible for preparation and approval of all the artworks in link with marketing.
• Define the corrective actions, give suggestions, and rework advice in case of a write-off.
• Evaluate the competitors in the market and monitor their products in combination with marketing.
• Perform activities and conduct external contacts for the enhancement of knowledge and skills in the area of IMF and New relevant categories of product/process/pack.
• Network internally and externally with relevant communities (Organizations, Global PD, Packaging, Artemis, Bestmix).
• Deliver recipe and documentation for the registration of new products in MOH.
• Design and manage trial production for new products.
• Drive sampling/ sending samples to external/internal labs with the ability to understand and interpret results.
• Innovate new ideas to maximize local production by designing local ingredients in recipes.
• Continuous improvement in current product portfolio in terms of nutritional, taste, and physical properties.

Requirements:

• Project management skills.
• MSP knowledge.
• Biology and biochemistry knowledge.
• Nutrition and health.
• Raw materials knowledge.
• Chemistry/physics.
• Formulation and interaction of raw materials/processes.
• Technologies and unit operations.
• Consumer studies.
• Sensorial evaluation.
• Claims and communication media.
• Economic intelligence.
• Quality/food safety/regulations/environment.
• Applied mathematics.
• English fluency, both verbal and written.