Executive R&D - Sensory and Microstructural Analysis, IFFCO Group, UAE

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Description:
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
Food Technology and Trends
New Product Development
Product Knowledge
Food Regulations
NPD Tools
Communicating effectively
Self and Team Management
Planning & Decision Making
Customer Centricity
Ownership & Result Orientation
Business Unit:  Research & Development (UAE) (3141)
Business Group:  Oils&Fats (239)

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https://jobs.iffco.com/job/Executive-R&D-Sensory-and-Microstructural-Analysis/1155213601/


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