Conduct and/or coordinate physico-chemical,microbiological and sensory testing, as well as product stability andshelf-life studies.
Lead the development and improvement of foodingredients, nutrition blends, functional formulations and customised productsolutions, from concept and formulation through trials, costing, validation,production handover and scale-up.
Develop and optimise formulations based onfunctionality, nutritional requirements, quality, sensory attributes, cost andmanufacturing capability.
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