R & D Manager

The R&D Supervisor is responsible for leading research and development activities related to meat products, ensuring the successful development, improvement, and commercialization of products that meet market demands, quality standards, food safety regulations, and company objectives. The role involves supervising product development projects, conducting trials, optimizing formulations, and coordinating with production, quality assurance, procurement, and marketing teams.

• Develop new meat products, processed meat items, marinades, seasonings, and value-added food products.
• Improve existing products by enhancing taste, texture, shelf life, nutritional value, and cost efficiency.
• Conduct market research and competitor analysis to identify industry trends and consumer preferences.
• Develop product formulations, recipes, and technical specifications.
• Lead pilot trials and production scale-up activities.

• Plan and execute laboratory and production trials for new products.
• Evaluate ingredients, additives, spices, packaging materials, and processing techniques.
• Analyze test results and recommend improvements.
• Ensure products comply with local and international food regulations and standards.

• Collaborate with QA/QC teams to ensure compliance with HACCP, ISO 22000, GMP, and food safety requirements.
• Monitor product consistency and quality during development and commercialization.
• Support shelf‑life studies and product validation activities.

• Supervise and guide R&D Technologists, Food Technicians, and Laboratory staff.
• Provide technical training and support to team members.
• Ensure efficient utilization of R&D resources and equipment.

• Identify opportunities for ingredient substitution and process improvements.
• Support cost reduction initiatives without compromising product quality.
• Work closely with procurement to evaluate new suppliers and raw materials.

• Bachelor’s degree in food science, Food Technology, Meat Science, Biotechnology, Microbiology, or related field.
• Minimum 5–7 years of experience in food manufacturing, with at least 2 years in a supervisory role.
• Experience in meat processing, poultry processing, ready‑to‑eat, ready‑to‑cook, or value‑added meat products is preferred.
• Strong understanding of food formulation, processing technologies, and product development methodologies.
• Knowledge of HACCP, ISO 22000, GMP, and food safety regulations.
• Experience with shelf‑life studies, sensory evaluation, and product commercialization.

• Product formulation and recipe development.
• Meat processing and food manufacturing knowledge.
• Project management and problem‑solving skills.
• Analytical and research capabilities.
• Strong leadership and team management skills.
• Excellent communication and reporting skills.
• Proficiency in Microsoft Office and food formulation software.
• Ability to work under pressure and manage multiple projects.