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Scientist / Lead Scientist: Spices

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  • Retail & Wholesale
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Job Details

Strategic leadership- Developing and implementing the technology support strategy for supporting the Spices category business strategy which will include new product, process andtechnology development- Road map for quality enhancement and continuous improvement products andprocesses, developing appropriate science for differentiated consumer claims.Technology leadership - Converting ideas to workable concepts based on available scientific literature andtechnologies. Convert concepts to technical specifications to enable designingdifferentiated products and process to meet consumer expectations and prevailingregulatory frame work. Prepare and execute road map to scale up the commercialprocess for the new products.- Analytical methods road map for product, raw material, Packaging material quality,technical qualification of vendors and third parties.- To identify opportunities through open innovation, collaboration with outsideuniversities and research institutes to further enhance the domain knowledge andcompetency- Set up and execute methodologies for food sensorial and taste assessment bytrained and untrained panels.Managing external world Liaising with external agencies on all technical matters, like FSSAI, ASCI, Spice board, etc. Prepare strategies for communication with these agencies as and when needed. Represent the organisation on all technical bodies like BIS, national committees.Handle customer query / complaints on technical front, about product, ingredient, and impact on health in specific cases. ASCI and FSSAI complaints on claim substantiation.QUALIFICATIONS AND EDUCATION REQUIREMENTSPhD in Chemistry.Two to three years of post-doctoral experience in a reputed foreign university desirable preferably in the area of essential oils and terpene chemistry.Proven track record of scientific excellence based on publications and patents.A minimum of 10 years experience in corporate R&D in similar role.Domain knowledge in the area of spices, the chemistry of their aroma and taste is essentialDomain knowledge of food and flavour interactions and spice behaviours during cooking and food processing conditions is highly desirable.
Degree: M.Com. (Commerce) | M.Pharm. (Pharmacy) | M.Sc. (Science) | MA (Arts) | MBA/ PGDM | MCA/ PGDCA

Additional Degree: BA (Arts) | B.Com. (Commerce) | B.Pharm. (Pharmacy) | B.Plan. (Planning) | B.Sc. (Science) | BBA/ BBM/ BBS | BCA (Computer Application) | Diploma-Other Diploma | B.Ed. (Education) | BHM (Hotel Management)

Experience: 10-14


Packaging | Procurement | Product Development | Production Management
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