Senior Food Product Development Executive / Senior Food Innovation Executive

Key Responsibilities
Lead the full product development lifecycle for new and improved food products—from concept to commercialization.

Work closely with Marketing and Production teams to ensure new products align with market trends, consumer preferences, and operational capabilities.

Apply strong knowledge of food raw materials and processing techniques such as IQF, marination, tumbling, breading, portioning, glazing, and modified atmosphere packaging (MAP).

Plan and execute shelf-life studies, sensory evaluations, and product stability tests. Ensure compliance with food safety standards (HACCP, BRCGS, Halal, FDA, EU).

Manage multiple product development timelines, prioritize tasks, and coordinate across departments. Provide leadership and guidance to junior R&D team members.

Analyze trial results and feedback using data from sensory tests, lab reports, cost models, and production to improve formulations and resolve product challenges.

Stay up to date with trends in food innovation, competitor products, and consumer insights to drive continuous improvement.

Maintain detailed and organized records of formulations, trial reports, costing sheets, and regulatory documentation.

Requirements
Bachelor's degree in food science, Food Technology, or a related field.

4–6 years of experience in food product development.

Understanding of seafood raw materials and processing techniques. Familiar with shelf-life study protocols, product stability, and sensory evaluation.

Familiar with food safety standards and certifications such as HACCP, BRCGS, Halal, FDA, and EU regulations.

Experience working closely with Marketing and Production teams to develop new product concepts and bring them to market.

Demonstrates strong leadership and project management skills. Able to coordinate teams and manage product development timelines.

Able to interpret trial results and solve product-related issues using knowledge of food chemistry, process engineering, and quality assurance.

Uses data such as ingredient specs, lab results, costing reports, production yields, and sensory feedback to guide development decisions.

Keeps up with trends in frozen foods, seafood innovation, consumer preferences, and competitor products through market research, trade shows, and industry reports.

Proactive, detail-oriented, organized, and passionate about developing innovative, high-quality food products.