Research and Development Trainee -
- Harare, Zimbabwe
|Company Type||Manufacturing / Retail / Production|
|Job Role||Research and Development Trainee|
|Employment Type||Mornings Only|
|Years of Experience||1|
|Degree||4 year degree in Chemistry, Biology, Food Science, or applied science and 1 years of quality, R&D experience|
Conducts product development of salad dressings, condiments, and beverages in the R&D lab.
Conducts daily analytical testing of products to develop QC spec parameters and analyses micro-safety results of outside laboratory.
Supports cross functional team and manage product cutting, sensory evaluation, and reformulation of current products. Agent for continuous improvement, drives results and assist in problem solving/root cause investigations of production problems.
Trains new and current team members.
Manage the end to end process of dairy product development.
Work independently to research and identify areas of opportunity for the betterment of company’s Inc. and our customers.
Deliver expertise and best in class knowledge of ingredients, formulations and food processing techniques
Demonstrate strong bench top development skills that realistically translate to plant floor capabilities.
Coordinate and calibrate with all cross-functional departments essential to the start-up of R&D driven production runs i.e., sales, purchasing, FSQA, plant facilities management, etc.…
Develop, grow and maintain strong working relationships with plant facilities management.
Analyze and identify opportunities or issues related to R&D and effectively communicate those findings to Senior Leadership.
Demonstrated effective written and verbal communication skills.
Demonstrated strong organizational skills and attention to detail.
Experience in applying project management skills.
4 year degree in Chemistry, Biology, Food Science, or applied science and 1 years of quality, R&D experience
Moderate to advanced computer skills (word processing, spreadsheets, and database navigation),
Strong knowledge of food regulations with specific emphasis on nutritional labeling, natural food ingredients, Hazard Analysis and Critical Control Point (HACCP) and Good Manufacturing Practices (GMPs).
Familiarity with laboratory procedures & equipment: pH-meter, Refractive Index, viscosity, Colorimeters, and Sensory testing.
At least 1 years’ experience in a dairy industry in research and development.
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