Senior Food Technologist - Sensory and Ingredients NPD

Senior Food Technologist – Sensory and Ingredients NPD Skip to content Lesaffre’s presence in Asia Pacific has been established for decades. With Asia Pacific regional headquarter based in Singapore, we aim to serve our customers in this region with better engagement and service. Proximity to our customers is one of our core missions. This ensures Lesaffre is able to work with local bakers to create regional specialties and anticipate trends. Lesaffre is opening a position Senior Food Technologist – Sensory and Ingredients NPD. This position will report to the Baking Center Manager, APA. Job Description To set-up and lead the Sensory Laboratory Operation including training of expert panellists, planning and conducting sensory tests. To support sensory lab installation To process statistical data including interpretation of the results. Talk to clients about sensory analysis techniques and resulting data. To assist in new product development and improvement of existing product. To prepare food samples for sensory evaluation To prepare test reports after each test, which could be including pH, TTA, volumetric, texture analysis, shelf life etc. Ensure that test as assigned are performed in a timely manner in accordance with the corporate procedure. Give accurate feedback on the significance of test results. To maintain laboratory equipment and instruments in good working conditions and to be responsible for the housekeeping of the test/sensory laboratory. To manage incoming and outgoing samples when required. To perform ad-hoc duties assigned by the superior Qualifications Knowledge and demonstrated interest in sensory research. At least few years of experience in Food Industry. Showed ability to explain complex/technical concepts to other staff members Knowledge of laboratory techniques or baking bases to assimilate quickly and / or Knowledge of bread-baking process (raw materials - manufacturing processes - applications) of the APAC Region Experience in product development, improving existing products and creating new products. Ideally around Food Ingredients. Strong communication skills: verbal, written, and interpersonal Client service oriented, motivation for hands on trials Ability to lead trained panels and manage employee taste testing events Rigor, dexterity, curiosity, self-critical and self-criticism, ability to work in teams on transversal projects, strong sense of confidentiality. Summarizing and reporting capacity Aptitude for mathematics and statistics is required. Fluency in English and Bahasa Malaysia (Written and spoken) IT Savvy How do your skills match this job? How do your skills match this job? Sign in and update your profile to get insights. Your application will include the following questions: Which of the following statements best describes your right to work in Malaysia? What's your expected monthly basic salary? Which of the following types of qualifications do you have? How many years' experience do you have as a food technologist? Which of the following languages are you fluent in? A key global player in fermentation for more than a century, Lesaffre, with a €3 billion turnover, and established on all continents, counts 11,000 employees and 96 nationalities. On the strength of this experience and diversity, we work with customers, partners, and researchers to find ever more relevant answers to the needs of food, health, naturalness and respect for our environment. Thus, every day, we explore and reveal the infinite potential of microorganisms. To nourish 9 billion people, in a healthy way, in 2050 by making the most of our planet’s resources is a major and unprecedented issue. We believe that fermentation is one of the most promising answers to this challenge. A key global player in fermentation for more than a century, Lesaffre, with a €3 billion turnover, and established on all continents, counts 11,000 employees and 96 nationalities. On the strength of this experience and diversity, we work with customers, partners, and researchers to find ever more relevant answers to the needs of food, health, naturalness and respect for our environment. Thus, every day, we explore and reveal the infinite potential of microorganisms. To nourish 9 billion people, in a healthy way, in 2050 by making the most of our planet’s resources is a major and unprecedented issue. We believe that fermentation is one of the most promising answers to this challenge. #J-18808-Ljbffr