Key Responsibilities:
1. New Product Development (Bakery):
- Assist in the development of innovative bakery products in line with market trends, consumer preferences, and business objectives.
- Work closely with cross-functional teams (Marketing, Procurement, Quality, and Production) to conceptualize and finalize product formulations.
- Support product improvement initiatives for existing SKUs to enhance quality, shelf life, and cost efficiency.
2. Lab Trials & Ingredient Understanding:
- Conduct laboratory-scale trials for product formulations, process optimization, and ingredient evaluation.
- Develop a strong understanding of ingredient functionality, including their chemical properties and behavior during processing (e.g., emulsification, fermentation, hydration, etc.).
- Analyze trial outcomes and document observations to refine formulations and processes.
3. Product Costing:
- Prepare detailed product costing by evaluating raw materials, packaging, processing, and overhead costs.
- Work towards optimizing formulations to achieve targeted cost benchmarks without compromising on quality and product performance.
- Coordinate with procurement for cost-effective sourcing of ingredients and materials.
4. Plant Trials & Technical Support:
- Coordinate and assist in scaling up formulations from lab to pilot and full-scale plant trials.
- Provide technical guidance during plant trials to ensure product consistency and process efficiency.
- Troubleshoot production issues related to formulation, process deviations, and ingredient performance.
- Collaborate with plant teams to ensure smooth product commercialization.
5. Documentation & Compliance:
- Prepare and maintain all necessary product documentation, including:
- Ingredient lists and product formulations
- Nutritional information charts as per regulatory requirements
- Product specifications and quality standards
- Ensure accurate SAP master data creation and updates for new products and formulations.
- Support compliance with food safety standards, regulatory guidelines, and internal quality systems.
Key Skills & Competencies:
- Knowledge of bakery science and food ingredient functionality
- Strong analytical and problem-solving skills
- Understanding of food regulations and labeling requirements
- Proficiency in MS Excel and SAP (preferred)
- Good coordination and communication skills for cross-functional collaboration
Qualifications: B.Sc.(Tech)/ B.Tech Food Technology
