Food Technology Manager

Job Description : FOOD TECHNOLOGY MANAGER ZAMBIA We are looking for an experienced Food Technologist who brings strong, proven experience with product development and food processing technologies (thermal processing, frozen, chilled etc.). In addition to product development, this position will largely contribute to scaling up of new products and process optimization. The candidate should possess a strong knowledge of food industry trends. 1. Execute lab and commercial trials, and be an integral part of transition to production as also a constant - audit - of production norms to ensure recipe integrity is maintained across batches, whether thermal of frozen or other technology used in the company. 2. Optimize existing processes and document them. 3. Support QA in developing systems. 4. Develop laboratory prototype of new products. Confidential and Proprietary Information of Feelance 4 of 4 5. Team with TBRC Chefs in ideation and product design, whereby scientific and technological elements are incorporated alongside culinary aspects, at inception. 6. Build and be a custodian of regulatory and process documentation. 7. Stay apprised of regulations in the countries in which we operate. 8. Liaison with supply chain and operations teams. 9. Ongoing ingredient, product and process innovation for ongoing business and for the future. JOB QUALIFICATIONS: 1. Either a Masters or a Ph.D. in Food Science or Technology, from a reputed institute. A strong academic background is desirable. 2. 10 years (for Assistant Manager) & 10-15 years (for Manager Level), of hands-on experience in the foods industry in scale-up of processes, conducting commercial trials, and optimizing processes. 3. Well-versed with product development processes in food industry in the translation of marketing brief to product development that is market-oriented. 4. Proven experience in any one or more of: Frozen, Retort, Sauce technologies and in QSR segment will be an advantage. 5. Good communication skills; team player, open to feedback. 6. Strong food science theory and grasp of current trends in the field. 7. Strong network and/or membership with reputed food research institutions would be an advantage.

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