NPD Technologist: Food Innovation & Product Launch

Bell Recruitment; Downpatrick; On-site; GBP 26,000 - 32,000; Full time

Job summary

Bell Recruitment is seeking an NPD Technologist in Northern Ireland to drive new product development for a food (sauce) manufacturer. You will work with the Head of Innovation in the NPD Department to translate briefs into cost-effective products and ensure smooth transfer from concept to launch.

The role involves kitchen sample prep, recipe concept development, factory trial organisation, and close collaboration with multiple departments, while maintaining HACCP standards and high product

Qualifications

• Degree/HND in a food-related discipline or NPD experience.
• Fundamentals of food processing.
• Experience with microbiology, legal codes of practice, HACCP.
• Strong interpersonal skills with ability to drive changes.
• Innovative and systematic problem solver.
• Effective project management skills.

Responsibilities

• Develop NPD and recipe development per briefs; basic recipe costings.
• Lead sample prep, ingredient substitutions, cost reductions, and packaging reviews.
• Log development on NPD database for traceability.
• Coordinate product tastings ahead of customer dispatch.
• Conduct benchmarking sessions.
• Source new ingredients and suppliers to drive improvements.
• Plan and manage process trials to ensure first-time success.
• Prepare NPD specs and source material ingredient specs.
• Communicate with customers in writing and verbally.
• Maintain sample library and records; follow health and safety policies.

Skills

Interpersonal skills

Problem solving

Project management

Education

Degree/HND in food related discipline

Job description

Bell Recruitment is seeking an NPD Technologist in Northern Ireland to drive new product development for a food (sauce) manufacturer. You will work with the Head of Innovation in the NPD Department to translate briefs into cost-effective products and ensure smooth transfer from concept to launch.

The role involves kitchen sample prep, recipe concept development, factory trial organisation, and close collaboration with multiple departments, while maintaining HACCP standards and high product