New Product Development Executive

A Food Product Developer is responsible for recipe formulation and product development so that company can meet customers needs more effectively.

The job will typically include lab scale trials and make sure that the specifications are documented for each new product.
The individual should have an excellent product and process knowledge, keenly interested in research, ability to identify opportunities for innovations and having consistent approach towards improving quality of the products. The individual should have a logical and investigative mind to carry out the tasks.

This role is about formulating recipes for different products which can come up in market, conceptualizing new food offerings, undertaking various experiments to develop them, refining them over the period, scaling up the process, developing guideline, doing innovative things to improve the current products and services as per the market trend and expectation.

The scope covers the following :

• Recipe formulation
• Scale up process
• Develop new guidelines
• Follow FSSAI regulations
• Benchmarking of new and existing products

Knowledge and Skills

The individual on the job needs to know and understand:

• Standards, policies, and procedures followed in the company relevant to food safety and food quality
• Standard protocols related to safe handling and processing of food
• Market trends, consumer preferences and expectations
• Food processing methods like cooking, roasting, freezing, drying, baking, etc.
• Sensory tests and sensory scales for specific product and requirement
• Food safety standards that are customary within the food industry and mandated by

government regulations

• Food-related discipline such as food science, nutrition, microbiology, chemistry, or food business
• Food preservation, product development and food preparation process
• Various scaling up operations
• How to calculate costing and sizing of ingredients and product respectively
• Importance of different ingredients in the product
• Standardization of process and product
• Types of product packaging for the specific product
• Various quality parameters for quality check
• Hazard Analysis and Critical Control Points (HACCP) management system
• Variety of food ingredients used at national and international level and their regional

variations

• Halal and haram ingredients and process
• Food adulteration and food contamination
• Allergen management and risks associated with cross contamination
• Various food processing techniques and processes
• How to plan production schedules and timelines
• Desired product characteristics like texture, colour, taste etc.
• Use of MS Word, Excel & Power Point