Responsebilities:
Goal 1: Trialed product formulation (40%)
- Develop trailed products with various variation
- To prepare the trailed products within the set timeline.
- Meet client’s expectation
Goal 2: Sensory analysis of the product (20%)
- To assist the head in choosing the panel members for sensory analysis
- To perform sensory analysis of all the products
- To help in the preparation of score card
- To help in consolidating the reviews
Goal 3: Report making (20%)
- To document the overall work flow and process
Goal 4: Procurement of raw materials (10%)
- Prepare the list of ingredients & other raw materials required for the project
- Separate the list into two sections- one for the online and local market
- Quality check the products and proceed with the online procurement
Goal 5: Quality Check (10%)
- Quality to check all the trailed product
- Quality check all the procurement
- Practice GLP
Authority
- Development of trailed products in various formulation
- Sensory evaluate the products
- To consolidate the reviews and also work on the feedbacks
- To assist in report making and documentation work related to FRL.
- Quality check for the ingredients, raw materials and equipment
- Practice strict GLP
Required Qualification: Bachelor’s degree in accounting or finance MBA-finance and CPA candidate is preferable
Job position Code: FT004J
Job Title: Food Formulation Scientist – Trainee
Department: Food Research Lab
Reports To: COO
Job Grade:: PE1
Work Schedule:
Full Time (Flexible Timings), Monday – Saturday (except second Saturday)
Skills Required:
- Strategic and analytical skills
- Good communication skill
- Industry specific knowledge & Industrial experience
- Basic financial statement
- Budget Preparation
- Financial analysis of capital invested
- Financial reporting
- Excellent problem solving
- Developing external relationships with appropriate contacts
- Managing financial accounting, monitoring and reporting systems
- Leadership skill
- Technical skills
Reach us:
Human Resource
Mail Id: [email protected]
Contact Number: