Food or Ingredients Research and Development Manager / Specialist
(Title can be adjusted to Manager or Senior Specialist depending on leveling)
Location
Samut Sakhon, Thailand
(Onsite; occasional Saturday work and limited travel as required)
Job Purpose
This role is responsible for end‑to‑end research, development, and scale‑up of food products and functional ingredients, with a strong focus on marine/seafood raw materials and by‑products. The position combines product formulation, ingredient innovation, and process development, supporting both new product launches and ingredient commercialization aligned with business, innovation, and sustainability goals.
The role requires strong technical depth, hands‑on experimentation, and the ability to work cross‑functionally from concept and lab development through pilot and factory scale‑up.
Key Responsibilities
1. Product & Ingredient Research and Development
- Develop new food products, concepts, and functional ingredients based on consumer trends, market insights, and internal innovation briefs.
- Research and develop functional ingredients from marine sources and seafood by‑products, including protein‑based systems.
- Conduct literature reviews, technology scouting, and patent analysis to identify innovation opportunities.
- Translate innovation concepts into commercially viable formulations and processes.
2. Process Development, Optimization & Scale‑Up
- Design and execute lab‑scale, pilot‑scale, and factory‑scale trials for both food products and ingredients.
- Develop and optimize processing parameters to improve yield, quality, cost efficiency, and scalability.
- Support factory operations, including process optimization, troubleshooting, quality improvement, and value engineering.
- Lead product and ingredient development projects from bench to manufacturing scale‑up.
3. Cross‑Functional Collaboration & Project Management
- Collaborate with Innovation, Regional R&D, Marketing, QA, Regulatory, Nutrition, Operations, and OEM partners to ensure successful implementation.
- Translate project briefs into clear development plans, timelines, and deliverables.
- Manage multiple projects to ensure delivery on time and within cost targets.
- (For Manager level) Guide and support junior developers or technicians in formulation and processing activities.
4. Quality, Regulatory & Documentation
- Develop and maintain ingredient and product specifications, process controls, and technical documentation.
- Support regulatory compliance, ingredient statements, and on‑pack nutritional information.
- Conduct stability, functionality, and performance testing under relevant conditions.
- Record, evaluate, and interpret experimental data; present findings through written reports and presentations.
5. Innovation & Sustainability
- Identify and implement opportunities to upcycle seafood by‑products into high‑value ingredients.
- Support continuous improvement and innovation initiatives aligned with sustainability goals.
Qualifications
- Bachelor's or Master's degree in Food Science, Food Engineering, Biotechnology, Biology, or related fields
- 5+ years experience in food product development, ingredient development, or food processing/manufacturing (3–5 years acceptable for Senior Specialist level)
- Strong knowledge of protein processing, functional ingredients, and food formulation
- Hands‑on experience with experimental design, lab work, pilot plant trials, and factory scale‑up
- Experience with low‑acid or thermal processing and packaging is an advantage
- Background in seafood, marine ingredients, or meat processing is highly desirable
Skills & Competencies
- Strong analytical, problem‑solving, and project management skills
- Ability to work scientifically from concept through commercialization
- Effective cross‑functional collaboration and communication
- Able to read, write, and communicate in English
