Food Technologist

Tasks & responsibilities

• Develop and refine syrup formulations to meet product specifications, taste profiles, and quality standards.
• Monitor and optimize syrup production processes, including ingredient selection, mixing, heating, and cooling to ensure consistency and efficiency.
• Implement and oversee quality control measures to ensure syrup products meet regulatory standards and company quality benchmarks.
• Address and resolve any production or quality issues related to syrup making, including adjusting formulations and processes as needed.
• Stay updated with industry trends and technological advancements in syrup making; integrate new technologies and techniques to enhance product quality and production efficiency.
• Maintain accurate records of formulations, production processes, quality control tests, and other relevant data.

• Ensure all syrup production processes comply with food safety regulations and industry standards.

• Qualifications & experience

• Bachelor's degree in Food Science, Food Technology, Chemical Engineering, or a related field. Advanced degree is a plus.
• Minimum of 4-5 years of experience in food technology with a focus on syrup making or similar products.
• In-depth knowledge of syrup formulation, production techniques, and quality control processes.
• Strong analytical skills with the ability to interpret data and make informed decisions.
• Meticulous attention to detail and commitment to high-quality standards.