Associate Manager-R&D.Product Development-Animal Nutrition01

IFFCO Group; United Arab Emirates; On-site; AED 150,000 - 250,000; Full time

Job summary

A leading food technology firm seeks an experienced professional for their innovation team. You will focus on spray drying technology, lead product development for various powdered products, and ensure compliance with legal and nutritional requirements. The ideal candidate has 8-10 years of experience in chocolate and bakery applications, and holds a relevant Master's degree.

Qualifications

• 8 to 10 years’ experience in chocolate and bakery application and technology.

Responsibilities

• Lead innovation and New Technology Objectives for Spray Drying.
• Develop specification sheets and analysis for new products.
• Conduct Pilot Spray Drying Trials for new powdered products.
• Ensure activity plans are timely and resource-efficient.

Skills

Product Knowledge

New Product Development

Food Technology and Trends

Food Regulations

Communicating effectively

Self and Team Management

Planning & Decision Making

Customer Centricity

Ownership & Result Orientation

Product Formulation Process

Education

MS Food Science

BSC Agriculture (specializing in food science and Technology)

BS Food Technology

Job description

Job Summary

In charge of product application laboratories and support to product development and customer

Roles & Responsibilities

• Understand, reflect & practice IFFCO’s vision & values.
• Lead IFFCO’s innovation & New Technology Objectives for Spray Drying Technology, Products & Applications.
• Carry out Pilot Spray Drying Trials to develop a line of powdered products – coffee creamer, topping base powder, mango powder, fat powder, ice cream powder etc…
• Develop Specification sheet, SOP, flow diagram, nutritional facts for develop products.
• Approved products to be reformulated keep in mind the cost/ nutrition/ legal requirements.
• Continuously benchmark competing products for functionality and cost.
• Carry out Analysis required for raw materials and developed products.
• Ensure Activity Plans Along with Timelines, resources, equipment’s and space needed to execute the innovation function deliverables.
• Keep Abreast of global trends in the category including Food ingredients, new technologies, equipment’s, and competitor launches and cost of formulations.

KPIs

• Commercial Production of Topping Base Powder.
• Development of Fat Filled Powder for Bakery Applications.
• Softy Ice Cream powder (Vanilla, Chocolate, Mango) Evaluation & Market Study.
• Calf Milk Replacer Evaluation & Market Study.
• Spray Drying Plant Feed & Powder Post Process System Installation.

Work experience requirement

8 to 10 years’ experience in chocolate and bakery application as well as technology

Qualification

• MS Food Science
• BSC Agriculture (specializing in food science and Technology)
• BS Food Technology

Competencies

Product Knowledge New Product Development Food Technology and Trends Food Regulations Communicating effectively Self and Team Management Planning & Decision Making Customer Centricity Ownership & Result Orientation Product Formulation Process