Food Scientist

Griffith Foods; Bengaluru; On-site; INR 600,000 - 1,000,000; Full time

Job summary

Griffith Foods in Bengaluru is seeking a dynamic Food Scientist to develop and commercialize innovative sauces and dressings tailored to market trends. This role involves collaboration across various teams ensuring successful product development and compliance with FSSAI regulations.

The ideal candidate should hold an M.Tech/M.Sc in Food Technology with 3-7 years of relevant experience, particularly in sauces or related food categories. Strong collaboration skills and understanding of food regulatory requirements are essential for this position.

Qualifications

• 3–7 years of relevant experience in sauces, dressings, condiments, or related food categories.
• Strong understanding of food ingredients, additives, emulsions, and seasoning systems.
• Experience working with HORECA, QSR, and food service customers preferred.

Responsibilities

• Responsible for product development and application based on customer briefs.
• Develop innovative sauces and dressings in line with market trends.
• Coordinate with manufacturing teams for product trials and commercialization.

Skills

Product Development

Sauces & Dressings

Food Technology

New Product Development (NPD)

Cost Optimization

Process Optimization

Shelf Life Studies

Packaging Development

FSSAI Regulations

Cross-functional Collaboration

Education

M.Tech / M.Sc in Food Technology or related discipline

Job description

We are seeking a dynamic and innovative Food Scientist with expertise in Sauces & Dressings development to join our R&D team. The incumbent will be responsible for developing and commercializing innovative, cost-effective, and market-driven products by translating customer requirements, market trends, and business opportunities into scalable food solutions. The role requires strong collaboration with cross‑functional teams including Sales, Marketing, Manufacturing, Suppliers, and Packaging to ensure successful product development and commercialization.

Key Responsibilities

• Responsible for product development and application based on customer and business opportunity briefs
• Develop innovative sauces and dressings in line with market trends and customer expectations
• Handle cost optimization, raw material rationalization, and process optimization for both new and existing products
• Coordinate with sauce processors and manufacturing teams for product trials and commercialization
• Work closely with raw material suppliers for ingredient development and sourcing support
• Collaborate with packaging suppliers to evaluate packaging suitability and shelf‑life requirements
• Partner with Marketing teams for innovation and with Sales teams for product performance and customer applications
• Ensure compliance with FSSAI regulations and category‑specific food standards
• Support process improvements, line extensions, and continuous improvement initiatives
• Drive projects related to new product development (NPD), product commercialization, and process enhancements
• Maintain proper documentation related to formulations, trials, specifications, and product evaluations

Desired Candidate Profile

• M.Tech / M.Sc in Food Technology or related discipline
• 3‑7 years of relevant experience in sauces, dressings, condiments, or related food categories
• Strong understanding of food ingredients, additives, emulsions, and seasoning systems
• Experience working with HORECA, QSR, and food service customers preferred
• Good knowledge of manufacturing processes, food processing equipment, and machinery
• Understanding of shelf‑life studies, packaging compatibility, and product stability
• Strong understanding of FSSAI and local food regulatory requirements
• Knowledge of market trends, consumer preferences, and emerging developments in sauces & dressings category
• Strong analytical, problem‑solving, and project management skills
• Excellent stakeholder management and cross‑functional collaboration abilities

Key Skills

Product Development, Sauces & Dressings, Food Technology, New Product Development (NPD), Product Commercialization, Cost Optimization, Process Optimization, Food Processing, Shelf Life Studies, Packaging Development, FSSAI Regulations, HORECA, QSR, Ingredient & Additives Knowledge, R&D, Continuous Improvement, Cross‑functional Collaboration

Behavioral Competencies

• Customer Focus
• Strategic Mindset
• Drives Results
• Ensures Accountability
• Situational Adaptability
• Stakeholder Management
• Team Collaboration
• Problem Solving & Analytical Thinking
• Planning & Execution Excellence