Senior Food Technologist – Sensory and Ingredients NPDFood Technology & Safety (Science & Technology)
Full time
Lesaffre's presence in Asia Pacific has been established for decades. With Asia Pacific regional headquarters 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 positionSenior Food Technologist – Sensory and Ingredients NPD.This position will report to the Baking Center Manager, APA.
Job DescriptionTo 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 products.
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 tests 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 condition 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.
QualificationsKnowledge and demonstrated interest in sensory research.
At least a few years of experience in the Food Industry.
Ability to explain complex/technical concepts to other staff members.
Knowledge of laboratory techniques or baking bases to assimilate quickly, and/or knowledge of the 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, with 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).
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