Research and Development (Bakery Products)

The Research and Development Specialist (Bakery Products) is responsible for handling a product platform (flagship, core, outsourced) as aligned with the SBU's business objectives and strategies. The position also supports the improvements in the manufacturing process by coming-up with re-engineered products and processes.

Product and Process Development and Improvement

• Leads in the development and improvement of product platform assigned. Coordinates with and assists other R&D Specialists to ensure required parameters of assigned product platform and process development and improvement projects, including reformulation and re- engineering are met.
• Develops experimental design and detailed action plans and ensuring that these are done in optimal manner to ensure delivery of objectives.
• Identifies and raises concerns, issues, and risks and proactively recommends solutions to mitigate these.
• Develops and control the documentation of raw materials, finished products and processes including validation of existing ones in all commissaries.
• Creates, maintains, and updates the BOM in the SAP System
• Manages the development of the following for the assigned product platform: (1) Gold quality standards for the products in the assigned product platform; (2) Specification of packaging materials; and (3) Formulation and process adjustments.

Product Commercialization and Upstream Technology

• Monitors and ensures the translation of products developed for commercial production are within parameters and of quality. Conducts transfer and/or duplication of product technology to all manufacturing sites and outsource suppliers, where applicable.
• Leads and handles the standardization of formulation and processes of products within the product platform assigned.
• Handles and monitors the technical documentation of product formulation and improvements, including monitoring and maintenance of revision history of products assigned.
• Drives the validation of data and processes in the continuous review of existing standards of quality and product conformance to set parameters and specifications.
• Evaluates and recommends food manufacturing equipment for processing new or re-engineered products. Recommends equipment and process for upgrading and updating product technology.

Others

• Submits timely updates on the progress of current and active projects and a summary of the various product development-related activities undertaken.
• Serves as subject matter expert and provides technical assistance for Research and Development matters
• Perform other duties as may be deemed necessary and required by the immediate superior

JOB QUALIFICATIONS

• College Graduate with a degree on Food technology, Nutrition, Chemistry, Biology, Chemical Engineering or any related Science Course
• At least 2 years relevant experience as Research and Development in the baked food manufacturing industry. Experience as R&D for the dairy and/or chocolate industry is also an advantage.
• Non-Baking R&D experience are welcome to apply (other food category such as but not limited to: savory, meat, sauces, confectionary, etc.)

Skills and Essential Traits

Technical R&D Competencies

• Food Material Properties, Functional Ingredients and Food Additives
• Formulation and Process Development
• Food Processing Technology / Commercialization
• Food Quality and Safety
• Methods of Analysis of Food Properties
• Preservation and Shelf-Life Principles
• Culinary Knowledge (or Baking Science)
• Food Standards, Laws and Regulations
• Food Engineering, Plant Design and Food Processing Equipment
• Food Nutrition Fundamentals