Technologist, Product Innovation

BARRY CALLEBAUT CHOCOLATE ASIA PACIFIC PTE. LTD.; Singapore; Hybrid; SGD 60,000 - 80,000; Full time

Job summary

A leading chocolate manufacturer in Singapore is seeking a Technologist for Product Innovation to manage application and sensory labs. Responsibilities include delivering global projects related to coating, filling, and beverages. The ideal candidate has a Master's or PhD in Science or Engineering, at least 5 years of relevant experience, and expertise in cocoa-based products. Home office flexibility is offered two days a week.

Qualifications

• At least 5 years of relevant experience.
• Fluent in English; second language is a plus.
• Willing to travel at least 20% of the time.

Responsibilities

• Manage application & sensory labs in the Global Innovation Center.
• Assist & deliver global projects of coating, filling & beverages.

Skills

Expertise in cocoa-based coating

Sensory science experience

Strong business acumen

Customer-focused communication

Team-oriented mindset

Education

Master's or PhD in Science or Engineering

Job description

About the Role

Technologist, Product Innovation is responsible for managing and operating application labs & sensory labs in the Global Innovation Center @ Singapore. This person will assist in delivering global projects related to coating, filling, and beverages. The role reports to the Manager, Product Innovation.

Key Responsibilities Include

1. Manage application & sensory labs in the Global Innovation Center @ Singapore (70%)
2. Assist & deliver global projects of coating, filling & beverages (30%)

Manage operations and resources for the labs, and coordinate with cross-region and cross-functional teams to ensure successful project delivery. Engage stakeholders and support project planning and resource management.

About You

• Master's or PhD in Science or Engineering, preferably Food Science & Technology
• At least 5 years of relevant experience
• Fluent in English; second language is a plus
• Willing to travel at least 20% of the time
• Home office flexibility two days a week
• Expertise in cocoa-based coating, filling, or beverage categories with knowledge of product application, formulation, processing, and ingredients
• Experience in sensory science
• Strong business acumen
• Understanding of consumer and customer-centric product innovation, with experience in Food CPG or retail innovation as a bonus
• Customer-focused, transparent, empathetic communication, and team-oriented mindset
• Collaborative, agile, entrepreneurial, and willing to take educated risks with a future-forward mindset
• Genuine, authentic, acting with integrity and respect