Key Responsibilities:

• Conducts translation runs, providing reports and recommendations for experimental to commercial production processes
• Designs sensory procedures, conduct training, calibrate sensory panels, and interpret sensory evaluation results using statistical analyses

Required Qualifications:

• Bachelor degree in related field (Chemistry, Food Technology, Chemical Engineering or related allied courses)
• Minimum of two to three (2 – 3) years working experience as R&D favorably in meat processing
• Must be 27to 35 years old, Female or Male
• Knowledgeable in Food Science & Technology, including Food Engineering, Chemistry and Microbiology
• Excellent computer proficiency (MS Office – Word, Excel, PowerPoint, Outlook)
• Knowledgeable in implementing Food Safety Management
• Systems (cGMP, SSOP, HACCP and other related programs)
• Excellent in verbal and communication skills, including ability to effectively communicate with external and internal customers