Research & Development Manager at Ascentech Services Limited

Job Description

• To plan for the R&D activities for the day.
• Arrange necessary resources for the work.
• Conduct production trials of new raw material samples or formulation changes
• Conduct sensory evaluation of products and coordinate the activities of a test by arranging panelists from different departments, Compile the results of the evaluation and submit the final conclusion report.
• Testing of new samples received from suppliers and reporting the result with the conclusion in the ‘offered sample” report.
• Coordinate and conduct sensory analysis of new products in the market, results to be compiled and a conclusion report to be prepared.
• Take initiatives in the product development activities and try to find solutions for issues observed in the product during processing or market complaints
• Contribute to new product development ideas/concepts

Key Performance Indicators:

• Time: Assigned tasks are completed within the defined timeline.
• Quality: Ensure that activities like recipe preparation, product development, and evaluation of new samples are systematically scheduled and conducted with proper records.
• Quantity: Quantify the efficiency of work and tasks completed based on data analysis
• Cost: Ensure that all the activities are planned by taking care of the cost aspect without compromising on the quality.

Requirements

• The person should hold a Bachelor's or Master's Degree in the field of Chemistry, Food Technology or Food Science and should have a thorough knowledge of food technology and product development.
• He / She should have a minimum of 6 years of experience in the product development field of any food processing industry
• Computer knowledge in MSWord, Excel and PPTis an added advantage.
• Good communication skills and capable of preparing presentations and reports.
• He/she should be capable of developing new formulations and making suggestions for product improvement.
• The person should have the ability for problem-solving and for conducting root cause analyses and implementing corrective/preventive actions.
• He/she should be familiar with physico/chemical and microbiology analysis of food products.