Principal R&D Scientist, Flour Division

1. Lead and guide R&D team in grain and cereal new product / new process research from new product development (NPD), production to final product launch

2. Lead and guide R&D team to drive R&D initiatives on Bakery Ingredients to support the NPD and application of Flour Division

3. Develop, implement, maintain and monitor quality systems and programs to ensure product quality in comply with the quality standard for Flour Division

4. Partner with Technical Services, Sales, external customers and suppliers to develop customized solutions, resolve technical problems and build zippered R&D & relationships with key customers

5. Interact with technology suppliers / customers / institutions and consultants for technology development

6. Collaborate with research institutes and academia for cereal research projects

7. Introduce and share Best Practices in order to create a R&D Centre Of Excellence for Bakery and Flour

8. To ensure statutory compliance for existing / new Flour products

9. Provide product knowledge training to both internal and external customers

REQUIREMENTS

1. At least a Master’s degree in applicable scientific discipline (e.g., Cereal Chemistry, Cereal Science, Cereal Technologies / Food Science, Nutrition). PhD degree holders preferred

2. 8-12 years managerial experience in grain research, food processing, baking or related industries

3. Hands on experience in implementing best practices in laboratory, research, food processing or manufacturing processes and technology

4. Experience of leading cereal science projects in both NPD and production is required

5. Experience of collaborations with research institutes and academia is essential

6. Technical services experience such as customer training, troubleshooting is required

7. Knowledge and experience in carbohydrate chemistry and analytical chemistry is desirable

8. Strong knowledge of HACCP, GMP, and ISO is required.

9. Good command of both spoken and written English and Chinese