Title:  Executive R&D - Sensory and Microstructural Analysis

Job Summary

Job Title : Executive R&D – Sensory and Microstructural Analysis

Functional Area Foods: Oils and Fats, Culinary, Beverages

Direct Reports : None

Dotted Line Reports : R&D non-managers/assistants

Roles & Responsibilities

Roles and Responsibilities

• Support IFFCO Sensory and Microstructural Analysis Manager, Central/Category R&D community and IFFCO Business Units in developing new finished products aimed at retail, professional and industrial distribution for IFFCO Oils and Fats (O&F), Culinary and Beverages business groups (BG), conducting sensory assessment of food products in compliance with ISO practices and standards.
• Support IFFCO Sensory and Microstructural Analysis Manager with planning, execution and interpretation of rheological, microscopic and particle size analysis experiments.
• Coordinate ISO certification and accreditation of R&D Sensory lab/panels in alignment with IFFCO Sensory and Microstructural Analysis Manager.
• Design methods for screening and training of internal IFFCO sensory panels as per ISO guidelines.
• Work closely with IFFCO business community to ensure that final product design meets customer expectations in terms of sensory/microstructural product performance.
• Participate in development of tailored methods of food microstructural analysis required for OTIF delivery of innovation/renovation (NPD/EPD) and value engineering (VE) projects in Central R&D funnel.
• Plan and conduct sensory tests and sensory benchmark studies for O&F, Culinary (Condiments and Creams) and Beverages IFFCO businesses within the framework of NPD/EPD/VE projects.
• Plan and conduct microstructural and sensory benchmark studies to improve performance of existing IFFCO products, compare IFFCO SKUs with competition offerings and/or meet requirements of IFFCO customers.
• Provide OTIF sensory and microstructural assessment reports that support NPD/EPD/VE project delivery and interpretation of product benchmark studies.
• Apply statistical analysis tools for interpretation of experimental results and preparation of business reports.
• Coordinate and prepare trainings sessions in sensory and microstructural methods for IFFCO R&D and BU/BG teams.
• Support recruitment, development and management of sensory evaluation panels responsible for conducting sensory assessment both in Central R&D and in IFFCO Foods business units (BU) of O&F, Culinary and Beverages BGs.
• Cultivate cross-functional communication within R&D teams and BU/BG community.
• Coordinate regular maintenance and calibration of Central RD microstructural analysis equipment.
• Design and execute an experimental program to identify correlations between microstructural and sensory properties of foods.
• Follow the latest developments in sensory and microstructural analysis methods available via equipment suppliers, external research organizations and academic institutions.
• Communicate effectively with R&D project leaders, Sales, Marketing, Operations, QA/QC.
• Support IFFCO Sensory and Microstructural Analysis Manager is preparation of CapEx, OpEx and training requests as a part of annual AOP cycle.

KPIs

Support in Product Development

• KPI: Number of successful product launches in collaboration with the Central/Category R&D community and Business Units.
• KPI: Timeliness of sensory assessments completed for new finished products (measured by % of projects completed on or before deadlines).
• KPI: Adherence to ISO practices and standards in sensory assessments (measured by audit results).

Sensory Panel Design and Training

• KPI: Number of sensory panels screened and trained as per ISO guidelines.
• KPI: Competence level of sensory panels (measured by panel performance in blind validation tests).
• KPI: Frequency and effectiveness of training sessions conducted.

NPD/EPD/VE Project Delivery

• KPI: Percentage of OTIF (On-Time In-Full) sensory and microstructural assessment reports delivered.
• KPI: Number of sensory and microstructural benchmark studies conducted.
• KPI: Success rate of innovation/renovation and value engineering projects supported by sensory/microstructural insights.

Statistical Analysis and Reporting

• KPI: Accuracy and clarity of statistical analysis in experimental results.
• KPI: Number of business reports generated with actionable recommendations.
• KPI: Frequency of updates to stakeholders on sensory/microstructural project progress.

Training and Knowledge Sharing

• KPI: Number of training sessions conducted for R&D and BU/BG teams.
• KPI: Participant feedback scores from training sessions.

Research and Innovation

• KPI: Number of new sensory and microstructural analysis methods developed.
• KPI: Number of external collaborations with research organizations or academic institutions.
• KPI: Frequency of updates on new developments in sensory and microstructural analysis methods.

AOP (Annual Operating Plan) Contributions

• KPI: Accuracy and timeliness of CapEx, OpEx, and training requests submitted.
• KPI: Percentage of approved AOP initiatives successfully implemented.

Work experience requirement

Preferred Experience

• At least 5 years of experience in an FMCG company or contract research organization: microstructural and/or sensory analysis experience is an advantage.
• R&D / QA / QC experience is strongly preferred.
• Demonstrable computer skills and statistical analysis are highly preferred.
• Sensory software experience (Compusense, Eye Question, Red Jade, XLSTAT, etc.) is strongly preferred.

Qualification

Required Qualification

• BSc degree in Food Technology, Chemical/Mechanical Engineering, Food/Material Science or related field (Mandatory).
• Certificates in Microstructural methods of analysis and/or Material Science with focus on rheology, microscopy and particle size analysis (Desirable).
• Certificates in Sensory science and Sensory analysis techniques (Desirable).
• Post-graduate studies in Food Science/Technology with specialization in Food Product Microstructure and/or Sensory Science (Desirable).

Competencies