We are looking for R&D and Feasibility Manager who will lead the pre-operational technical development program for a new food ingredient manufacturing project. The role is responsible for converting product concepts into validated process assumptions, prototype samples, technical specifications, trial records, and feasibility recommendations before plant commissioning. The position requires strong food science capability, hands-on formulation and pilot-trial discipline, and the ability to work between Manila-based R&D activities and Cebu-based plant validation.

Key Responsibilities:

• Lead the technical development and feasibility activities for new food ingredient manufacturing projects prior to plant commissioning.
• Translate product concepts into validated formulations, process assumptions, technical specifications, and feasibility recommendations.
• Plan, execute, and oversee laboratory trials, pilot-scale testing, and product validation activities.
• Develop and optimize food formulations, manufacturing processes, and ingredient applications based on scientific and technical evaluations.
• Prepare and maintain technical documentation, including product specifications, trial reports, shelf-life plans, and prototype records.
• Collaborate with cross-functional teams to support process validation, technical transfer, equipment trials, and first commercial production runs.
• Evaluate trial results and provide technical recommendations to support product commercialization and manufacturing readiness.
• Travel regularly to project sites to support plant validation, pilot trials, and technical implementation activities.



Requirements:

• Bachelor's degree in Food Science, Food Technology, Food Engineering, Chemistry, Chemical Engineering or closely related field. Food Science is strongly preferred.
• Minimum of 7 years of relevant experience in food R&D, product development, ingredient development, food manufacturing, process development including frozen food processing and export-oriented food manufacturing
• At least 3 years of experience leading or managing technical trials, product development projects, pilot runs, or commercialization work
• Strong food chemistry knowledge, especially in starch behavior, moisture control, water activity, pH, pigment stability, enzymatic brewing, heat effect, viscosity, texture and ingredient interactions
• Experience with puree, IQF, frozen, chilled, dried, sauce, filling, beverage base, bakery ingredient, or food-service ingredient formats is strongly preferred plus frozen fruit or vegetable ingredients, and frozen root crop ingredients
• Experience preparing technical data sheets, product specification, trial reports, shelf-life plans, sample dispatch records, and buyer-facing prototype documentation
• Experience supporting plant commissioning, pilot-scale validation, equipment trials, technical transfer, or first commercial product runs.