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Lagos, Nigeria
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Hotel Consulting Group
Lagos, Nigeria
Closing: Apr 26, 2024
2 days remainingPublished: Apr 6, 2024 (19 days ago)
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The R & D Food Technologist will play a crucial role in the creation of new bakery premix products from conceptualization to commercialization and contribute to the development and enhancement of our bakery premix product line additionally, the R & D Food Technologist will assist in the creation of a line of native and modified starches.
You will collaborate with the team to unlock the full potential of our brand, improve the nutritional quality, flavor, and texture of our bakery premix products and ensure our company remains at the forefront of industry innovation.
The R & D Food Technologist will play a crucial role in the creation of new bakery premix products from conceptualization to commercialization and contribute to the development and enhancement of our bakery premix product line additionally, the R & D Food Technologist will assist in the creation of a line of native and modified starches.
You will collaborate with the team to unlock the full potential of our brand, improve the nutritional quality, flavor, and texture of our bakery premix products and ensure our company remains at the forefront of industry innovation.
Conduct research and develop new cost-effective manufacturing processes that meet customer and regulatory requirements.
Communicate effectively with internal and external stakeholders regarding food quality and safety concerns.
Utilize formulation software to create and update bakery premix formulations.
Work on new product development projects from initial concept to product launch.
Record, analyze and summarize research data for further analysis and decision-making.
Coordinate independent laboratory testing to validate product quality and safety.
New product development of bakery and other food products related to utilizing specialty grains, proteins, dough conditioners, mold inhibitors, enzymes, emulsifiers, gluten-free and egg-free systems etc.
Plan and design robust bake test experiments that can be statistically analyzed and stand up under scientific scrutiny.
Work with suppliers and contract manufacturing as needed in developing processes and new ingredients.
Review scientific literature and pull together potential solutions based on prior work.
Develop laboratory/bench-top chemical, application and/or clinical analyses.
Operate and troubleshoot instruments and pilot equipment in our bakery laboratory creating more efficient R&D operations.
Developing the quality control processes & implementation ensuring products are designed with adherence to legal and safety standards.
Daily monitoring & follow up for product quality throughout production.
Maintaining all the Quality Management System records.
Troubleshoot new or modified production processes to resolve production, quality and regulatory compliance issues.
Performed routine quality inspection operations on industrial and commercial items.
Maintaining & updating the ISO documentations.
Take food and supplement formulations from bench-top to pilot plant scale.
Scientific knowledge of basic ingredient interactions and roles in bakery formulations, such as flour, shortening, eggs, sugar, salt, water, as well as other functional ingredients which may be added for processing benefits, shelf-life, texture, product quality etc.
Demonstrated ability to use basic bakery-related analytical equipment this includes; thermal profiling, pH meter, viscosity (various methods), specific gravity, product dimension measurement, texture analyzer, dough rheology, etc.
Qualifications
Degree or Diploma in Food Science and Technology or related field
1 to 2 years’ work experience in food development in a microbiology laboratory preferably at a food processing organization.
Strong background in food/cereal chemistry, sensory, spoilage, food packaging with bakery operational experience or processing knowledge preferable.
Specialized in enzyme functionalities and their analysis, with focus on bakery/food and a good understanding of various food applications and food science.
Good communicator, both verbal and written with attention to detail.
Understanding of quality assurance principles, standard requirements and the set of processes and activities used for measuring, controlling and ensuring the quality of products and processes.
Ability to perform consistently in a fast paced environment by trouble shooting and problem solving.
Knowledge and understanding of data science techniques and their application to food science.
Capacity to be flexible and multi-task, ability to work to challenging timelines.
Skills in data analysis and technical writing and reporting.
Understanding and experience in the functionalities and application of enzymes, emulsifiers, functional proteins, taste ingredients and other technologies in the context of bakery formulations.
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