Job Overview:
Work under the “Sensory science and keynote profiling pillar” of the Focus group Sensory analysis and development, Research Structure for molecular on aromatic keynote , Flavour and Characteristic Analysis service, Research relevant to specific preferences, intellectual properties and Knowledge transfer.
Responsibilities and Duties:
• Provide various techniques on Sensory science and focus group analysis service for food research and development team
• Provide products shelf life evaluation and analysis
• Provide Flavouring substances Lab analysis service using molecules capture by chromatography like GCO , GC Tof , GC MS MS & Liquid chromatography–mass spectrometry on taste related.
• Conduct research and experiments to improve the quantity and quality of food and other products relevant to group business
• Work in product research and development, applying findings from food science research to develop new or better ways of selecting, preserving, processing, packaging, and distributing food
• Analyze nutritional content of food, discover new food sources, and research ways to make processed foods safe and healthy
• Communicate research findings to the group, scientific community, foo producers, and the public
• IImplementation of new projects in different facilities
• Do research presentation for specific own research topic