Job Description:

About the Role

We are looking for a passionate and innovative Food Technologist to lead New Product Development (NPD), recipe formulation, process optimization, and shelf-life enhancement across our food brands.

This role combines food science, product innovation, and Indian culinary expertise to develop scalable, clean-label, preservative-free Ready-to-Cook (RTC) and Ready-to-Eat (RTE) products that deliver authentic taste and consistent quality.

The successful candidate will collaborate closely with R&D;, procurement, manufacturing, quality assurance, and marketing teams to build the next generation of innovative Indian food products.

Key Responsibilities :

Product Development & Innovation

- Develop innovative RTC and RTE food products including Indian curries, gravies, spice blends, batters, snacks, meal kits, and seasoning mixes.
- Reformulate existing products to improve scalability, shelf stability, consistency, and clean-label positioning.
- Conduct laboratory and pilot-scale trials to achieve authentic taste, texture, aroma, and appearance.
- Develop commercially viable formulations suitable for large-scale manufacturing.

Shelf-Life Studies & Food Quality

- Conduct microbiological stability studies, sensory evaluation, pH analysis, moisture testing, water activity analysis, and oxidation studies.
- Identify factors affecting shelf life including microbial growth, oil rancidity, moisture migration, and texture degradation.
- Develop scientific solutions to improve food safety, freshness, and product stability.
- Recommend packaging and processing improvements to maximize shelf life.

Process Development & Commercialization

- Standardize production processes including roasting, frying, grinding, blending, drying, seasoning, and packaging.
- Develop Standard Operating Procedures (SOPs) for pilot and commercial production.




- Support manufacturing teams during product scale-up and commercialization.
- Improve process efficiency while minimizing wastage and maintaining product consistency.

Ingredient & Vendor Management

- Source and evaluate high-quality raw materials including spices, flours, pulses, oils, herbs, and functional ingredients.
- Ensure ingredients comply with clean-label standards and regulatory requirements.
- Work with procurement teams on supplier qualification, traceability, cost optimization, and quality assurance.
- Support vendor audits and ingredient validation processes.

Laboratory Management & Research

- Manage day-to-day operations of the Food Innovation Laboratory.
- Operate and maintain laboratory equipment including:

- Moisture Analyzer
- Texture Analyzer
- pH Meter
- Water Activity Meter
- Microbial Testing Equipment

Benchmark competitor products and conduct experimental trials for recipe optimization. Document research findings and validate formulation improvements through controlled testing.

Regulatory Compliance & Documentation

- Ensure compliance with FSSAI regulations and clean-label product requirements.
- Prepare formulation sheets, technical specifications, nutritional information panels, allergen declarations, and product documentation.
- Support ISO, HACCP, FSSC, and export compliance requirements.
- Maintain complete product development records and technical documentation.

Consumer Research & Cross-Functional Collaboration

- Conduct sensory evaluation panels and consumer product testing.




- Translate customer feedback and market insights into product improvements.
- Collaborate with branding and marketing teams on product positioning and packaging claims.
- Support product launches with technical knowledge and innovation insights.

Skills & Competencies

- Strong understanding of food chemistry, food processing, dehydration, frying technology, thermal processing, stabilization, and shelf-life science.
- Expertise in formulation of RTC, RTE, snacks, spices, seasonings, and convenience foods.
- Deep knowledge of Indian regional cuisines and spice functionality during processing.
- Experience developing clean-label, vegetarian, and preservative-free products.
- Strong analytical, documentation, project management, and communication skills.
- Creative mindset with the ability to balance traditional recipes with modern food technology.
- Ability to manage multiple innovation projects in a fast-paced setting.

Qualifications & Experience

- Bachelor's or Master's degree in Food Technology, Food Science, Food Engineering, or a related discipline.
- 3–7 years of experience in New Product Development (NPD) within RTC, RTE, snacks, spices, seasonings, FMCG, or food manufacturing industries.
- Hands-on experience in:

- Shelf-life extension
- Sensory evaluation
- Ingredient functionality
- Product formulation
- Pilot plant trials
- Commercial-scale manufacturing

Experience launching multiple food products in the Indian market will be an added advantage.

Key Performance Indicators (KPIs)

- Successful new product launches
- Product consistency across manufacturing batches
- Shelf-life performance and product stability
- Development timelines from concept to commercialization
- Cost optimization without compromising quality
- Documentation accuracy and regulatory compliance
- Consumer acceptance and sensory evaluation scores

📌 Food Technologist – Product Innovation & Range Development (Ahmedabad)
🏢 Mantras2Success
📍 Ahmedabad