Senior Technologist

l test reports as support for our customers, as well as manufacturing procedures for new developments.

• Follow-up of physical-chemical analysis of the prototypes as well as the assortment of new raw materials involved (if applicable) to ensure timely delivery of new products.

• Assure the quality and safety of the products at laboratory level. Operation, maintenance and cleaning of pilot plant machinery, making use of personal protective equipment.

• Provide the necessary information to the finance area for the correct costing of the product.

• Coordinate HACCP meetings prior to implementations, providing necessary information to the Quality and Manufacturing area for the elaboration of the new product: Including specifications and critical points analysis, giving sufficient support to the quality system.

• Management of retention samples for each developments, as well as maintenance of Exploratory Raw Materials toolkits for new developments according to technological trends in sauces and dressings products.

• Administration of prototypes shipment to the customer.

• Order and cleanliness of the work table.

• Encourage effective rapport and communication between capabilities (Sensory / Culinary / Insights) throughout the development process.

• Seek to maintain active communication with North America in the use of processes, ingredients and Food Science for possible approvals / improvements in both directions.

• Replicate the work done in lab and pilot plant during the implementation process, ensuring delivery of projects to operations team with strict feasibility and clarity.

Knowledge and Experience:

• Education: Bachelor's degree in Food Engineering, or related.
• 5 years or more in the Development of new products.
• Master's degree in food science is a plus.
• Experience on formulation on sauces and dressings (emulsions).
• English level: intermediate to advanced
• Deep knowledge and experience in food science. E.g., additives and functional ingredients.
• Responsible for the proper use and safekeeping of laboratory and pilot plant equipment for meat products.
• Problem analysis and resolution.
• Sense of urgency.
• Creative
• Effective communication with clients to report results and have a better understanding of their needs.