R&D Food Product Developer

Concept Development: Generate new food product ideas and concepts based on client requirements or internal goals.  Recipe Formulation: Develop recipes for new food products, taking into account factors such as taste, texture, appearance, shelf life, and nutritional value.  Theoretical Nutritional Analysis: Calculate and analyze the nutritional composition of food products based on their ingredients and quantities. Use software or databases to determine the content of macronutrients, micronutrients, calories, and other relevant parameters. Raw Material Procurement: Identify and source raw materials required for client trial runs or internal experiments. Collaborate with suppliers to ensure timely and quality procurement of ingredients. Sample Compilation: Prepare samples of different recipes for client presentations, sensory evaluations, or lab stock. Follow specific instructions and measurements to maintain consistency and accuracy. Raw Material Stock Management: Maintain an inventory of all raw materials, including proper storage, tracking expiration dates, and ensuring adequate stock levels.  Trial Run Reports: Document and compile detailed reports on trial runs, including observations, measurements, test results, and any modifications made during the process.