Description:
An Assistant Manager of Research & Development in the food industry manages new product development, existing product improvement, and process optimization, ensuring compliance with food safety, quality standards, and budget constraints.
Key Responsibilities include leading R&D projects, collaborating with cross-functional teams, conducting trials, performing cost analysis, maintaining documentation, and staying current with market trends, ingredient innovations, and competitor activities. This role requires strong leadership, technical expertise in food science, and project management skills.
Core responsibilities
- Product development: Develop new products and improve existing ones by formulating new recipes, optimizing ingredient functionality, and applying appropriate technologies.
- Project management: Lead and manage multiple projects from concept to commercialization, ensuring they align with business and R&D strategies.
- Cross-functional collaboration: Work closely with departments like Marketing, Operations, Quality Assurance (QA), Supply Chain Management, and Finance to ensure project feasibility, successful product launches, and adherence to quality standards.
- Technical and operational support: Conduct pilot plant trials, support production line setup, and troubleshoot any formulation, process, or production issues that arise.
- Quality and compliance: Ensure all R&D work adheres to food safety regulations, quality systems (e.g., ISO, HACCP, BRC), and specific certifications like Halal.
- Cost analysis and optimization: Conduct food costing for new products, perform value analysis, and work on cost-reduction projects while maintaining product quality.
- Innovation and market analysis: Stay informed about market trends, competitor products, and new ingredients to drive innovation.
- Documentation and reporting: Maintain thorough documentation of all research phases, test results, specifications, and standard operating procedures (SOPs), and prepare regular reports for management.
- Team leadership: Mentor, coach, and develop R&D team members to enhance their technical expertise and creativity.
Key qualifications
- Education: A Bachelor's degree in Food Technology, Food Science, or a related field is often required.
- Experience: 4+ years of professional experience in food product development and manufacturing is mandatory.
- Technical skills: Strong knowledge of food chemistry, microbiology, and nutrition. Proficiency in recipe formulation, process development, and lab testing.
- Analytical skills: Excellent analytical, problem-solving, and project management abilities.
- Regulatory knowledge: Thorough understanding of food safety, GMP, and regulatory standards (e.g., ISO 22000, HACCP, Halal).
- Soft skills: Leadership, creativity, strong communication, and the ability to collaborate effectively.