R&D Manager

Curry Tales Technology; Telangana; On-site; INR 1,500,000 - 2,600,000; Full time

Job summary

Curry Tales Technology is seeking an R&D Manager in Hyderabad to lead extrusion-driven product development and process innovation. You will drive NPD, optimize extrusion processes, and scale formulations from lab to commercial production while meeting cost targets and regulatory standards.

The role emphasizes cross-functional collaboration, data-driven development, and leadership of an R&D team to deliver consumer-centric food products.

Qualifications

• Education as stated: M.Tech / M.Sc. / Ph.D. in Food Technology or related field.
• 4–8 years R&D experience in Food Processing with 3–5 years in Extrusion.
• Strong understanding of extrusion science, regulatory labeling, and scale-up.
• Experience scaling products from lab/pilot to commercial extrusion lines.

Responsibilities

• Lead end-to-end product development using extrusion for snacks, cereals, TVP and plant-based proteins.
• Develop formulations to meet texture, expansion, and nutritional targets while controlling costs.
• Scale-up from lab to pilot to full production and troubleshoot process issues.
• Ensure compliance with FSSAI regulations and nutritional labeling requirements.
• Collaborate with QA, Production, Procurement, and Marketing for product commercialization.

Skills

Extrusion

NPD

Scale-Up

FSSAI

Regulatory compliance

DOE

Project management

Team leadership

Texture development

Education

M.Tech / M.Sc. / Ph.D. in Food Technology, Food Science, Food Engineering, or related field

Job description

Job Summary

We are seeking an innovative and results-driven R&D Manager to lead product development and process innovation at our food processing unit in Hyderabad. The ideal candidate should have prefferably hands-on expertise in Extrusion technology (RTE snacks, breakfast cereals, textured vegetable protein, pellets, or plant-based meat analogues). You will be responsible for driving new product development (NPD), optimizing extrusion processes, scaling up from lab/pilot to commercial production, and delivering products that meet consumer trends, cost targets, and regulatory standards.

Key Responsibilities

1. Product Development & Innovation (NPD):

• Lead end-to-end development of new products using Extrusion including extruded snacks, breakfast cereals, TVP/soya chunks, pellets, and plant-based protein products.
• Develop product formulations (flours, starches, proteins, hydrocolloids, seasonings) to achieve desired texture, expansion, density, color, and nutritional profile.
• Benchmark competitor products and translate consumer insights into commercially viable product concepts.
• Drive cost optimization (RM cost reduction, recipe rationalization) without compromising quality.

2. Extrusion Process Development & Scale-Up:

• Conduct pilot-scale trials and successfully scale up formulations from lab to pilot to full commercial production.
• Troubleshoot extrusion process issues (expansion, texture, cook degree, throughput) and implement corrective solutions.

3. Sensory, Shelf-Life & Nutritional Validation:

• Conduct sensory evaluation and shelf-life studies on extruded products.
• Validate nutritional claims (protein content, fiber, sugar reduction, clean label) through analytical testing.
• Ensure products comply with FSSAI regulations and nutritional labeling requirements.

4. Cross-Functional Collaboration:

• Work closely with QA, Production, Procurement, and Marketing teams to ensure smooth product commercialization.
• Coordinate with suppliers for new ingredients, flavors, and packaging materials.
• Support regulatory documentation and product approval processes.

5. Documentation, IP & Team Management:

• Maintain detailed trial records, formulation sheets, and process specifications (BOM, PFD, SOPs).
• Build and mentor a high-performing R&D team (food technologists, technicians).
• Support patent filings and IP documentation where applicable.
• Manage R&D budgets, lab/pilot plant resources, and project timelines.

Key Requirements (Must-Have)

• Education: M.Tech / M.Sc. / Ph.D. in Food Technology, Food Science, Food Engineering, or a related field.
• Experience: 4 to 8 years of R&D experience in the Food Processing industry, with a minimum of 3-5 years specifically working on Extrusion products (Snacks, Cereals, TVP, or Plant-Based Proteins).
• Technical Expertise: Deep knowledge of extrusion science screw configuration, SME, die design, moisture management, and their impact on product texture and expansion.
• Regulatory Knowledge: Strong understanding of FSSAI regulations, nutritional labeling, and food safety standards.
• Scale-Up Experience: Proven track record of scaling products from lab/pilot to commercial extrusion lines.

Skills & Competencies

• Strong creative and analytical mindset with a passion for food innovation.
• Excellent project management and problem-solving skills.
• Proficiency in DOE (Design of Experiments) and statistical analysis.
• Effective communication and stakeholder management skills.
• Ability to work in a fast-paced, cross-functional environment.