Job Description

The R&D Executive is responsible for the development, optimization and industrialization of cocoa-based products and fat-based confectionery systems, including chocolate, compound coatings and spreads, managing projects independently from concept to commercialization.

The role acts as technical project owner, coordinating laboratory and pilot plant activities and collaborating cross-functionally with Production, QA, Regulatory, Supply Chain, Marketing and Sales.

Responsibilities

Independently manage product development projects (NPD and renovation) for chocolate (dark, milk, white), compound, cocoa and/or nut-based spreadable creams.

Develop and optimize formulations based on rheological properties (viscosity, yield value), cocoa butter and fat crystallization behavior, suspension stability (sugar, cocoa solids, milk solids, powders), oxidative stability, emulsifers.

Design and execute experiments to optimize:

        • Cost

        • Texture and mouthfeel

        • Processability (refining, conching, pumpability)

        • Shelf life stability

Plan and lead laboratory, pilot plant and industrial UHT trials

Optimize processing parameters (refining, conching, tempering, controlled cooling etc.) in relation to formulation requirements

Troubleshoot common chocolate and compound challenges and issue

Coordinate and supervise pilot plant technicians during trials

Support scale-up and industrialization activities

Collaborate with QA and Regulatory to ensure compliance with local and export regulations

Prepare technical documentation including TDS, product specifications and SAP master data

Present technical results and project updates to internal stakeholders

Job Requirements

Bachelor’s Degree in Food Science, Food Technology or related discipline

Minimum 3–5 years of experience in R&D within:

        • Chocolate and/or compound

        • Spreads or fat-based confectionery systems

Strong knowledge of:

        • Fat chemistry and crystallization (cocoa butter and substitutes)

        • Chocolate rheology

        • Refining and conching technology

        • Physical stability of suspended systems

Experience with pilot plant operations and industrial scale-up

Experience in experiments design and data analysis

Skills