Qualifications:

·Bachelor's Degree in Food Technology, Chemistry, Biology, Chemical Engineering, Nutrition or any related course.

·With at least one(1)year work experience in the field of R&D(from concept to commercialization)

·Background in food ingredients functionality (meat preservatives, phosphates, curing salts, emulsifiers,

extenders, acidulants, sweeteners, thickeners, bakery enzymes & preservatives, flavors &flavor enhancers)

·Background in food ingredients formulation and product formulation.

·Exposure in bakery, snacks, meats, condiments, beverage, fast food, dairy, noodles and confectionary ingredients.

·Background in other production processes like meat processing, steam sterilization, milling, dry blending, wet line cooking and retort.

·Knowledgeable on food chemistry, statistical analysis used in designing experiments and measuring process capabilities,

·GMP, HACCP, HALAL, and FSMS expertise.



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