Reported successfully

• Manages and directs the research and development programs to meet organizational needs and to capitalize on potential new products.
• Thinks creatively to develop prototypes, manage formulations, and technically lead projects.
• Demonstrates research skills, curiosity and creative / innovative approaches to assess problems and solutions and collaborative thinking.
• Assesses the scope of research projects and ensures they are on time and within budget.
• Should have a passion for food and insight into global industry and food trends to deliver customer driven market leading innovation.
• Oversees complex research projects, analyzes results and provides recommendations based on findings. 
• Maintains ongoing research and knowledge of technical service developments inclusive of potential opportunities for new products and new developments within the industry.

Education & Experience

Education: Bachelor’s or Master’s degree in Food Science, Food Technology, Food Engineering, Chemical Engineering, or a related scientific discipline.

Experience: 5–8+ years of hands-on experience in food product development/formulation, with at least 2–3 years in a managerial or project leadership capacity.

2. Technical & Functional Skills

• Product Formulation & Prototyping: Proven track record of taking a food concept from bench-top prototype to commercial scale.
• Project & Budget Management: Experience scoping project timelines, managing R&D budgets, and delivering cross-functional projects on time.
• Trend Analysis: Ability to translate global food trends and consumer insights into viable, market-ready products.
• Regulatory Knowledge: Familiarity with food safety standards, compliance, and ingredient regulations.

3. Soft Skills & Leadership

• Creative Problem Solving: A natural curiosity and innovative mindset to tackle technical formulation challenges.
• Collaborative Leadership: Ability to direct a technical team while collaborating smoothly with Marketing, Procurement, and Operations.