Job Purpose To lead research, characterization, formulation and product development activities related to hydrocolloids, plant-based proteins, hydrolyzed proteins, starch, dietary fibres and other functional food ingredients, with a focus on nutritional enhancement, sensory improvement, value addition and development of commercially scalable food applications.

2. Key Responsibilities

- Conduct complete characterization of raw materials, including functional, nutritional, physicochemical and sensory properties.
- Study and identify anti-nutritional factors and develop suitable techniques for their reduction/removal.
- Develop processing techniques to improve sensory characteristics, functionality and consumer acceptability of raw materials.
- Develop and optimize bitterness reduction/masking techniques for plant-based and protein-rich ingredients.
- Develop creative food products and value-added applications using hydrocolloids, proteins, starch, fibres and other functional ingredients.
- Develop formulations for various food applications suitable for large-scale consumer use.
- Work on nutritional enhancement, including improvement of protein, fibre and other nutritional attributes.
- Evaluate the suitability and utilization of processed raw materials in different food applications.
- Develop and optimize pilot-scale and commercially scalable processes.
- Conduct product trials, sensory evaluation and application studies to establish consumer acceptability and product performance.
- Maintain proper R&D; documentation,



technical reports, formulation records and trial data.
- Coordinate with Production, Quality, Procurement and other relevant departments for scale-up and commercialization of successful products.

3. Desired Technical Expertise The candidate should preferably have hands-on industrial experience in:

- Hydrocolloids and their characterization/application
- Plant-based proteins and hydrolyzed proteins
- Starch and dietary fibre-based formulations
- Functional and nutritional food ingredients
- Anti-nutritional factor analysis and reduction
- Bitterness removal/masking and sensory optimization
- Food formulation and product development
- Nutritional enhancement and value addition
- Pilot-scale trials and scalable process development
- Sensory evaluation and consumer acceptability studies

4. Qualification & Experience

Essential:

- B.SC/M.Sc. in Food Science / Food Technology or equivalent with minimum 5 years of relevant industrial experience in Food R&D;/Product Development.

Preferred:

- Ph.D. in Food Science / Food Technology with preferably 2 years of relevant industrial experience.

5. Key Competencies

- Strong analytical and problem-solving ability
- Innovation and product development mindset
- Practical knowledge of food processing and formulation
- Ability to convert laboratory concepts into commercially scalable products
- Good documentation, reporting and communication skills
- Ability to work independently as well as with cross-functional teams

📌 Food Scientist (R&D) (Bhiwani)
🏢 Hindustan Gum And Chemicals
📍 Bhiwani