Product Innovation Staff

Job Description

• Led the end-to-end new product development process, including ideation, formulation, and scale-up by collaborating with cross-functional teams.

• Conducted product formulation and trials by developing and adjusting formulas; assisted in updating existing formulas, cost improvements, and raw-material changes.

• Prepared trial batches (lab-scale & pilot-scale) and documented all results clearly; ensured consistency and stability across batches.

• Conducted shelf-life and sensory testing to validate product safety and reported stability issues for both new and existing products.

• Supported scale-up trials with production and troubleshot formulation adjustments for the HPP machine; communicated critical changes to FSQ, Production, and Operations.

• Developed and maintained technical documentation (SOPs, IKs, forms, product knowledge, handling procedures, etc.) and supported audit and certification processes.

• Managed external and internal laboratory testing, including sensory and nutritional analyses.

• Prepared and updated formulas, yield calculations, BOMs, and basic costings.

• Ensured regulatory compliance by aligning formulation, claims, nutrition facts, labeling, and packaging with BPOM and Halal requirements.

Qualification

• Bachelor degree in Food Technology, Food Science, Biotechnology, or related field.

• A minimum of 2 years of proven experience in product development and/or research & development, with experience in the F&B industry considered an advantage / preferred.

• Good knowledge of food safety and quality, familiar with GMP, HACCP, ISO, and basic micro testing.

• Knowledgeable in shelf life and sensory testing, can run trials, panels, and record changes and improvements.

• Understand basic BPOM and halal requirements.