Tuyển dụng R&D Specialist (Dairy Products, Working in Thai Nguyen)

Assist the R&D Manager in drafting annual department budget allocations and developing internal training programs.

Analyze market trends, competitor products, innovative processing technologies, and novel ingredients to drive new product initiation.

Execute technical tasks across all development phases to turn product concepts into viable formulas.

Support the R&D Head in establishing the annual product optimization roadmap and execute reformulation projects to enhance quality or reduce costs.

Evaluate production documentation suitability against regulatory mandates and factory line capabilities; issue modification requests to clients when needed.

Establish technical manufacturing documentation, including processing slips, quality specifications, and standard operating procedures (SOPs).

Oversee pilot production trials and manage commercial scale-up for both proprietary lines and contract manufacturing clients, updating technical files accordingly.

Process engineering change requests from internal teams or external clients, ensuring technical documentation remains updated for seamless production.

Draft self-declaration dossiers and execute mandatory product announcement procedures for new releases.

Define laboratory testing criteria, coordinate product testing, draft label content, and verify compliance on final packaging layouts.

Track newly enacted food legislation and propose operational adjustments to maintain strict food safety standards.

Bachelor’s degree or higher in Food Technology, Dairy Technology, Food Chemistry, Nutrition, Biotechnology, or equivalent fields.

At least 03 years of professional experience in R&D within the Food & Beverage industry.

Strong background in dairy products, dairy-based drinks, nutritional formulas, UHT thermal processing, or aseptic packaging is highly advantageous.

Proven ability to formulate and optimize product recipes, including calculating raw material compositions, ingredient cost structures, and nutritional values.

Solid grasp of core functional ingredients (milk powders, milk proteins, fats, sugars, emulsifiers, stabilizers, vitamins, minerals, and functional additives).

Familiarity with international quality management systems and food safety standards (GMP, HACCP, ISO 22000, FSSC 22000).

Professional working proficiency in technical English

Proficient in MS Office suite (Word, Excel, PowerPoint, Outlook).