1. Research and Development:
a. research and develop new food products and processes.
b. conduct experiments, analyze data, and formulate recipes to create innovative and marketable food items.
2. Quality Control and Assurance:
a. perform quality control tests to ensure that food products meet industry standards and regulatory requirements.
b. monitor and analyze samples for texture, taste, appearance, and nutritional value.c. establish quality control procedures and protocols.
3. Food Safety Compliance:
a. Ensuring food safety
b. develop and implement food safety programs, including HACCP (Hazard Analysis Critical Control Point)
c. Establish plans, to prevent foodborne illnesses and maintain hygiene standards.
4. Production Process Improvement:
a. continuously evaluate and improve food manufacturing processes to enhance efficiency, reduce costs, and optimize product quality.
b. assess equipment, production lines, and packaging methods.
c. recommend modifications or replacements when necessary.
5. Regulatory Compliance:
a. stay updated on food safety regulations and comply with FSA’s requirements.
b. work closely with regulatory agencies and participate in audits and inspections.
6. Sensory Evaluation:
a. conduct sensory evaluations to assess the appearance, texture, flavor, and aroma of food products.
b. organize taste tests and consumer surveys to gather feedback for product development.
7. Product Labeling and Packaging:
a. responsible for creating accurate and complete product labels, including nutritional information and ingredient lists.
b. design and select appropriate packaging materials to maintain quality and extend shelf life.
8. Collaborating with Suppliers:
a. collaborate with suppliers to source raw materials, ingredients, additives, and packaging materials that meet quality standards.
b. conduct audits to ensure supplier compliance with specifications and regulations where necessary
9. Environmental and Sustainability Considerations:
a. involve in sustainable practices. evaluate the environmental impact of food production methods, packaging materials, and waste management.
b. reduce waste and improve resource
