Position Summary

Lead development, formulation, scale-up and quality assurance of innovative meat-based consumer products across portioned/precision-cut meats, ready-to-eat meals, infant/toddler meat foods, branded fast-food items and beef sauces. Combine culinary insight, food science, regulatory knowledge and manufacturing practicality to deliver safe, shelf-stable, flavorful, cost-effective products

Key Responsibilities

Lead end-to-end R&D for frozen and ready-to-eat meat products from concept to commercial launch.
Develop, optimize and reformulate products to improve taste, texture, shelf life, nutrition, scalability and cost efficiency.
Design and execute laboratory and pilot-scale trials; analyze data and apply technical insights to improve formulations and processes.
Plan and conduct sensory evaluations, shelf-life studies and basic analytical testing; interpret results and recommend controls.
Prepare and maintain technical documentation, product specifications, validation reports and regulatory dossiers.
Collaborate with Production, Quality Assurance, Procurement and Engineering to scale R&D outputs to commercial production and support plant trials.
Ensure compliance with local and international food safety, regulatory and quality standards.
Identify, evaluate and trial new ingredients, technologies and formulation approaches to enhance product functionality and consumer appeal.
Support continuous improvement initiatives focused on product quality, yield and cost reduction.
Provide technical support for customer projects, internal innovation initiatives, troubleshooting and root-cause analysis.
Partner with Commercial, Marketing and regional stakeholders to translate market/application needs into practical technical solutions.
Mentor junior R&D staff and coordinate third‑party labs or external partners as needed

Requirements

Degree in Food Science, Food Technology, Chemistry, or a related scientific discipline.
5–8 years’ experience in product development, applications, or technical roles within the food or food-tech industry.
In-depth technical knowledge of ingredients, processing and packaging technology, and microbiology for soups, sauces and stews.
Strong hands-on formulation and problem-solving skills in a development or innovation environment.
Solid understanding of food safety, regulatory and quality standards.
Proactive, resourceful and able to work independently or collaboratively within multidisciplinary teams.
Enthusiastic, positive and able to thrive in a dynamic, fast-paced environment.
Able to manage multiple concurrent projects and meet established timelines.
Willing to broaden expertise into additional food application areas as part of ongoing professional development.
Effective written and verbal communication skills; able to explain technical concepts to technical and non-technical stakeholders.
Bilingual (English and Chinese)

Senior Food Technologist