Food Technologist – Product Innovation & Range Development

Food Technologist - Product Innovation & Range DevelopmentOpening: 1 Nos.Employment Type: Full TimeReference: Work Experience: 3.0 Year(s) To 7.0 Year(s)CTC Salary: 5.00 LPA TO 9.00 LPAFunction: Consulting / Agent / FreelancerIndustry: Food Processing - Dairy/Sugar/MeatQualification: B.Sc - Food Technology; B.Tech/B.E. - Food Technology; Diploma - Food Technology; M.Sc / MS Science - Food TechnologyLocation:

• Ahmedabad

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About the Role

We are looking for a passionate and innovative Food Technologist to lead New Product Development (NPD), recipe formulation, process optimization, and shelf-life enhancement across our food brands.

This role combines food science, product innovation, and Indian culinary expertise to develop scalable, clean-label, preservative-free Ready-to-Cook (RTC) and Ready-to-Eat (RTE) products that deliver authentic taste and consistent quality.

The successful candidate will collaborate closely with R&D, procurement, manufacturing, quality assurance, and marketing teams to build the next generation of innovative Indian food products.

Key Responsibilities :

Product Development & Innovation

• Develop innovative RTC and RTE food products including Indian curries, gravies, spice blends, batters, snacks, meal kits, and seasoning mixes.
• Reformulate existing products to improve scalability, shelf stability, consistency, and clean-label positioning.
• Conduct laboratory and pilot-scale trials to achieve authentic taste, texture, aroma, and appearance.
• Develop commercially viable formulations suitable for large-scale manufacturing.

Shelf-Life Studies & Food Quality

• Conduct microbiological stability studies, sensory evaluation, pH analysis, moisture testing, water activity analysis, and oxidation studies.
• Identify factors affecting shelf life including microbial growth, oil rancidity, moisture migration, and texture degradation.
• Develop scientific solutions to improve food safety, freshness, and product stability.
• Recommend packaging and processing improvements to maximize shelf life.

Process Development & Commercialization

• Standardize production processes including roasting, frying, grinding, blending, drying, seasoning, and packaging.
• Develop Standard Operating Procedures (SOPs) for pilot and commercial production.
• Support manufacturing teams during product scale-up and commercialization.
• Improve process efficiency while minimizing wastage and maintaining product consistency.

Ingredient & Vendor Management

• Source and evaluate high-quality raw materials including spices, flours, pulses, oils, herbs, and functional ingredients.
• Ensure ingredients comply with clean-label standards and regulatory requirements.
• Work with procurement teams on supplier qualification, traceability, cost optimization, and quality assurance.
• Support vendor audits and ingredient validation processes.

Laboratory Management & Research

• Manage day-to-day operations of the Food Innovation Laboratory.
• Operate and maintain laboratory equipment including:
• Moisture Analyzer
• Texture Analyzer
• pH Meter
• Water Activity Meter
• Microbial Testing Equipment
• Benchmark competitor products and conduct experimental trials for recipe optimization.
• Document research findings and validate formulation improvements through controlled testing.

Regulatory Compliance & Documentation

• Ensure compliance with FSSAI regulations and clean-label product requirements.
• Prepare formulation sheets, technical specifications, nutritional information panels, allergen declarations, and product documentation.
• Support ISO, HACCP, FSSC, and export compliance requirements.
• Maintain complete product development records and technical documentation.

Consumer Research & Cross-Functional Collaboration

• Conduct sensory evaluation panels and consumer product testing.
• Translate customer feedback and market insights into product improvements.
• Collaborate with branding and marketing teams on product positioning and packaging claims.
• Support product launches with technical knowledge and innovation insights.

Skills & Competencies

• Strong understanding of food chemistry, food processing, dehydration, frying technology, thermal processing, stabilization, and shelf-life science.
• Expertise in formulation of RTC, RTE, snacks, spices, seasonings, and convenience foods.
• Deep knowledge of Indian regional cuisines and spice functionality during processing.
• Experience developing clean-label, vegetarian, and preservative-free products.
• Strong analytical, documentation, project management, and communication skills.
• Creative mindset with the ability to balance traditional recipes with modern food technology.
• Ability to manage multiple innovation projects in a fast-paced environment.

Qualifications & Experience

• Bachelor's or Master's degree in Food Technology, Food Science, Food Engineering, or a related discipline.
• 3-7 years of experience in New Product Development (NPD) within RTC, RTE, snacks, spices, seasonings, FMCG, or food manufacturing industries.
• Hands-on experience in:
• Shelf-life extension
• Sensory evaluation
• Ingredient functionality
• Product formulation
• Pilot plant trials
• Commercial-scale manufacturing
• Experience launching multiple food products in the Indian market will be an added advantage.