Food Scientist and Technician at A&S Foods

Full Job Description
The Food Scientist is a key role responsible for growing the A&S Foods brand through the development and implementation of innovative and game-changing technology. This individual will apply scientific principles to all phases of transforming milk into natural, fully fermented yoghurt. This individual will be responsible for short- and long-term studies on fresh and ambient yoghurt technology and product development. The work scope includes studies on pasteurization, standardization, homogenization, filtration, fortification, instrumental testing, data analysis, applications testing, and scaling from benchtop to pilot and manufacturing lines.
Responsibilities:

• Lead research on yoghurt technology, milk standardization, and processing methods.
• Monitor yoghurt quality closely by gathering relevant data and drawing trends & correlations.
• Troubleshoot quality defects.
• Take concepts from ideation to commercialization with minimal guidance while delivering agreed-upon product characteristics and requirements.
• Qualify ingredients for new formulations and alternate suppliers for existing ingredients.
• Write well-structured reports and lead easy to understand presentations of significant findings to cross-functional teams.
• Modify existing products and processes and develop new ones.
• Check and improve safety and quality control procedures in factory site, from the raw material stage through to the finished product
• Research current consumer markets and latest technologies to develop new product concepts
• Select raw materials and other ingredients from suppliers
• Run trials of new products - either alongside or together with product development
• Coordinate launches of new products
• Compile, check and approve product specifications and labelling
• Undertake long-term projects with other departments, such as reducing waste by improving efficiency
• Conduct experiments and produce sample products.                                                                
• Design the processes and machinery for making products with a consistent flavour, colour and texture in large quantities
• Validate formula nutrition data and create nutrition facts panels and ingredient statements in collaboration
• Think creatively to apply traditional yoghurt making methods to required ingredients, and ability to solve challenges unique to dairy using food science know-how.
• Perform other assignments from time to time as requested by leadership to achieve department and company goals.

Ideal Candidate Profile:

• BS in Food Science, Food Engineering, Chemistry, Biology, or related scientific field. Masters or PhD is an advantage.
• Experience with hands-on yoghurt or dairy manufacturing experience is a plus.
• Academic research or intern experience in food science or the food industry, preferably in dairy, fermented foods, natural, and organic is an advantage.
• Strong technical yoghurt knowledge, especially as it pertains to various dairy technologies, fermentation, microbiology, aging methods, enzymes, emulsions, proteins, and highly perishable refrigerated products with short shelf life.
• Awareness of the natural and organic space’s product development requirements is a strong plus.
• Must have excellent organizational skills, work with a sense of urgency, be highly collaborative, detail-oriented, and able to meet aggressive deadlines.
• A passion for food or a culinary background is a definite plus.
• Excellent verbal and written communication skills required. Must have the ability to communicate with cross-functional teams effectively and respectfully.
• Excellent attention to detail and drive to work quickly but carefully. Must be able to prioritize workload and multitask.
• Must be a self-starter, comfortable thinking critically, asking questions, and must love problem-solving. Must have a lifelong passion for learning.

Demonstrable skills, experience, and knowledge within the following:

• HACCP Awareness (Level 2-3)
• Basic Food Hygiene
• Microbiology and aseptic techniques
• Yellow and Green belt problem solving
• A3 problem solving
• Word and Excel
• Electronic Data Capture
• NAFDAC regulations

Compensation: In addition to Salary, there are long tenured ownership equity considerations.  

Other benefits: Health insurance, paid leave.