2026/03/14
B.Sc. in Chemistry from an accredited university Certification in Food Safety; HACCP and Quality Management A minimum of five (5) years’ work experience in Product Development/ Food Technology and product and process improvement preferably in the food industry
Knowledge of the product development process; food production processes; quality parameters for different products; food safety; food microbiology; cost control; local and foreign food regulations including labelling, and the ability to assess the interactive dimensions of product ingredients, process conditions and packaging so as to effectively manage the quality of the final product.
The Research and Development Officer a senior staff position, with responsibility for developing formulations and processes for new and existing products. S/he assists in establishing and maintaining select quality systems and leverages innovative approaches to improve current products and processes. They also supervise the work of select lower-level staff.
Key duties include:
Establish raw material and packaging quality specifications.
Evaluate prospective new ingredients and packaging supplies.
Establish and validate all product formulations.
Evaluate the potential of imported products for distribution.
Determine any deviations permissible in product formulations.
Prescribe the process parameters, methodology and quality characteristics that may define and determine the quality of the finished product.
Troubleshoot the causes of process/product failure and propose solutions.
Assess customer complaints and recommend corrective action.
Continuously review processes and product formulations so as to promote more efficient process control, longer shelf life and enhanced product quality as well as to ensure that cost-efficiencies are pursued and maximized.
Develop new product concepts as instructed. Formulate prototypes; carry out evaluations/taste-testing and production floor trials.
Prepare, revise and update all label data for compliance with the legal requirements of the consuming country.
Evaluate the accuracy of both new and existing product label information before granting final approval for use.
Re-formulate existing products to accommodate new ingredients, new line technologies, or new performance requirements such as shelf-life and texture.
Assist the Food Safety team with regards to all aspects of international food law (e.g. HACCP) requirement with specific regards to documenting, training auditing and review of food safety systems; continually improve all implemented systems.
Assist with all quality related operations in the absence of the Quality Assurance Manager and perform any related duties as may be required by the function.