We are looking for R&D Specialist / Product Development Specialist who will support the pre-operational technical development program for a new food ingredient manufacturing project. The role is responsible for preparing samples, executing bench and pilot trial tasks, recording measurements, organizing retained samples, preparing prototypes, and maintaining clear documentation for the R&D and Feasibility Manager. This position is ideal for a detail-oriented food technology or food science professional who wants hands-on exposure to product development, ingredient processing, pilot validation, and plant start-up work.

Key Responsibilities:

• Support the pre-operational research and development activities for a new food ingredient manufacturing project.
• Prepare product samples, prototypes, and ingredients for laboratory, bench-scale, and pilot trials.
• Execute trial activities, record observations and measurements, and maintain accurate technical documentation.
• Organize and manage retained samples, laboratory records, trial worksheets, prototype labels, and sample dispatch files.
• Assist in evaluating product quality, ingredient functionality, and trial results to support product development and feasibility assessments.
• Follow established laboratory procedures, food safety standards, GMP, and sanitation practices throughout R&D activities.
• Collaborate with the R&D and Feasibility Manager in pilot validation, product development, and process improvement initiatives.
• Maintain an organized R&D workspace while supporting day-to-day laboratory and product development operations.



Requirements:

• Bachelor's degree in Food Technology, Food Science, Chemistry, Biology, Agriculture, Culinary Science or closely related field
• Minimum of 3 to 5 years of relevant experience in food F&D; product development, quality assurance, laboratory work, ingredient handling, food manufacturing, commissary production, or pilot trial support
• Exposure to puree processing, IQF handling, frozen fruit or vegetable ingredients, frozen root crop ingredients, chilled or frozen supply chain, drying trails, sauces, fillings, bakery applications or beverage bases
• Extensive knowledge of food chemistry, ingredient functionality, pH, Brix, moisture, water activity texture, color, heat effects, freezing behavior, and shelf-life indicator.
• Familiarity with GMP, basic sanitation, laboratory safety, food handling control, and organize R&D workspace practices
• Experience maintaining retained samples, laboratory notebooks, trial worksheets, sensory notes, sample photos, prototype labels, and dispatch files with cleaning discipline required
• Must be comfortable performing repetitive bench work, handling food samples, following technical instruction, and working under a lean R&D team structure