Role:

• This role will lead efforts in research and development to innovate and improve food products. It involves collaboration with internal and external stakeholders to align product development with consumer expectations and market trends, focusing on safety, quality, and profitability.

Responsibilities:

• Lead projects from conception through to completion, aligning with our strategic goals for product innovation and improvement.
• Conduct experiments and trials to explore new ingredients, formulations, and processing techniques that meet safety, quality, and regulatory standards.
• Collaborate with cross-functional teams, including marketing, production, and quality assurance, to ensure project objectives are met.
• Develop and test prototypes, conducting sensory evaluations and shelf-life studies to ensure product quality and consumer acceptance.
• Work closely with suppliers and external partners to source the highest quality ingredients and materials.
• Provide technical expertise and support to the production team during the scale-up and commercialization of new products.
• Input and manage raw material specifications, calculate and update nutritional information for R&D, new, and revised projects, ensuring accuracy in nutritional labeling through inspection of raw material spec sheets

Expectations:

• Develop an understanding and apply insights into ingredients, products, and the processes involved in making products
• Demonstrated ability to lead and manage multiple research projects.
• Strong analytical skills with a keen attention to detail, ensuring the reliability and accuracy of all research data and documentation.
• Excellent communication and collaboration skills, with the ability to work effectively across various departments and with external partners.
• A proactive approach to problem-solving, capable of anticipating and addressing potential issues during the product development process.
• Commitment to staying informed about emerging food science research, technologies, and industry trends.
• Flexibility to adapt to changing priorities and project scopes, maintaining a positive and constructive attitude in a fast-paced environment.
• A strong sense of responsibility and ownership over the quality and success of projects, from initial research to final product launch.

Education & Training Requirements

• Bachelor’s Degree required.
• Understanding of NAFDAC regulations

Work Experience Requirements

• Minimum of 3 years of food manufacturing with product development or R&D experience required.