- Ability to set up the new laboratories and lead them
- Manage end-to-end laboratory operations for food quality and food safety testing.
- Develop standardized testing protocols for:
- Incoming materials
- In-process materials
- Finished goods
- Packaging materials
- Ensure proper calibration, maintenance, and validation of laboratory equipment.
- Drive laboratory discipline, documentation, and GLP (Positive Laboratory Practices).
Sensory Evaluation Systems
- Develop structured sensory evaluation programs for:
- Taste
- Aroma
- Texture
- Appearance
- Cooking performance
- Create sensory scorecards and benchmarking standards.
- Conduct panel training and calibration for sensory teams.
- Support product approval and vendor qualification through sensory analysis.
Vendor & Factory Quality Support
- Support procurement and operations teams through scientific quality validation.
- Define sampling protocols and inspection methodologies.
- Drive incoming material quality assurance systems.
- Support vendor audits and CAPA closures through laboratory data analysis.
- Lab Infrastructure & Technology
- Identify and implement suitable laboratory technologies and instruments.
- Ensure effective utilization of:
- Moisture analysers
- Colour sort validation tools
- Weighing systems
- Microbiology testing equipment
- Sieve analysis systems
- Rapid adulteration kits
- Drive digitization of laboratory records and reporting systems.