Job Role:
To make functional food science executable which means building real products, not from a lab but industry perspective. Youll turn R&D; insights and latest industry trends into manufacturable formulas, ensuring consistency, stability, and scale. Every batch you run should move us closer to a global benchmark: Clean Label, Functional, Sensory Perfect.

What youll do (core):
1. Formulation: Prototype millet-based SKUs (bars, pops, baked lines) with defined macros and texture goals.
2. Problem-Solving: Troubleshoot dryness, stickiness, bitterness, or mouthfeel gaps through ingredient and process adjustments.
3. Scale-Up: Translate bench trials into production SOPs; coordinate with machinery, fabrication, and QA teams.
4. Testing: Conduct shelf-life, sensory, and stability trials; maintain all logs and comparative records.
5. Documentation: Build and own formulation sheets, batch records, and standard process documentation.
6.



Coordination: Work cross-functionally with procurement, packaging, and operations for pilot runs.
7. Improvement: Continuously refine existing SKUs for performance, sensory appeal, and cost efficiency.

Skills Thatll Make You (stand out)
1. Basic formulation & ingredient-function understanding (proteins, fibers, binders, humectants, stabilizers).
2. Understanding of QC parameters, shelf-life predictors, and sensory benchmarks.
3. Rapid prototyping mindset; willingness to iterate multiple times a day.
4. Strong documentation discipline, no undocumented batch leaves the lab.
5. Curiosity toward functional foods, nutraceuticals, and next-gen food tech.
6. Comfort working in quick-paced, hands-on environments with minimal hierarchy.

📌 Technical Lead - Product and Process Innovation (Ahmedabad)
🏢 Charyas
📍 Ahmedabad