Job Title

Key Responsibilities:1. New Product Development (Bakery):Assist in the development of innovative bakery products in line with market trends, consumer preferences, and business objectives.Work closely with cross-functional teams (Marketing, Procurement, Quality, and Production) to conceptualize and finalize product formulations.Support product improvement initiatives for existing SKUs to enhance quality, shelf life, and cost efficiency.2. Lab Trials & Ingredient Understanding:Conduct laboratory-scale trials for product formulations, process optimization, and ingredient evaluation.Develop a strong understanding of ingredient functionality, including their chemical properties and behavior during processing (e.g., emulsification, fermentation, hydration, etc.).Analyze trial outcomes and document observations to refine formulations and processes.3. Product Costing:Prepare detailed product costing by evaluating raw materials, packaging, processing, and overhead costs.Work towards optimizing formulations to achieve targeted cost benchmarks without compromising on quality and product performance.Coordinate with procurement for cost-effective sourcing of ingredients and materials.4. Plant Trials & Technical Support:Coordinate and assist in scaling up formulations from lab to pilot and full-scale plant trials.Provide technical guidance during plant trials to ensure product consistency and process efficiency.Troubleshoot production issues related to formulation, process deviations, and ingredient performance.Collaborate with plant teams to ensure smooth product commercialization.5. Documentation & Compliance:Prepare and maintain all necessary product documentation, including:Ingredient lists and product formulationsNutritional information charts as per regulatory requirementsProduct specifications and quality standardsEnsure accurate SAP master data creation and updates for new products and formulations.Support compliance with food safety standards, regulatory guidelines, and internal quality systems.Key Skills & Competencies:Knowledge of bakery science and food ingredient functionalityStrong analytical and problem-solving skillsUnderstanding of food regulations and labeling requirementsProficiency in MS Excel and SAP (preferred)Good coordination and communication skills for cross-functional collaborationQualifications: B.Sc.(Tech)/ B.Tech – Food Technology