DUTIES & RESPONSIBILITIES:- Conduct shelf-life studies and determine the optimized shelf-life of all BSFIL raw materials and finished goods.
Determine and measure the critical parameters that may affect the deterioration of the products.- Establish a quantifiable limit on the critical parameters of whether the product will still be acceptable.
Establish standardized processes for the study and testing of the critical parameters.
- Research and study on how to boost or extend the shelf-life of all BSFIL raw materials and finished goods.
Facilitate the enhancement of the sensory evaluation capabilities of sensory panelists.- Classify odor and perform studies on odor cross-contamination between all BSFIL raw materials and finished goods that will help establish storage conditions, production planning, and delivery planning.
- REQUIRED SKILLS & COMPETENCIES:
Graduates of Food Technology, Nutrition, Chemistry, or Chemical Engineering are preferred.- Background in food ingredient functions and applications.
Must have at least 1 year of related experience in shelf-life studies and sensory evaluation.
- Must have knowledge of food chemistry and statistical analysis as used in designing experiments and measuring
process capabilities.- Familiarity with sensory evaluation tests, physico-chemical and microbial analyses, and regulatory standards.
GMP, HACCP, and Food Safety Management Systems expertise
- Exposure in bakery, snacks, meat, sauces and condiments, beverages, fast food, dairy, noodles, and confectionary ingredients.
- Willing to be assigned in Calauan, Laguna plant
Job Types: Full-time, Permanent
Pay: Php18,
- 00 - Php25,000.00 per month
Benefits: - Company Christmas gift
Company events
Schedule:
Day shift Overtime
Supplemental pay types:
Overtime pay
Performance bonus
