Food Scientist

Responsibilities:

The food scientist will manage production activities. Manage production resources. Ensure compliance with good manufacturing practices and food standards. Identify opportunities to improve efficiency, product quality, and cost-effectiveness.

Requirements: BSc in food science, food technology, or food engineering or a closely related field.

Professional qualifications in food safety, HACCP, GMP, quality management, or related areas are an advantage.

Relevant experience in food production, quality control, and product development is an advantage.

Strong analytical and problem-solving abilities.

Good communication and interpersonal skills.

Excellent documentation and reporting skills.

Good understanding of raw material and finished-product quality assessment.