R&D Senior Analyst (Sensory)

Banvit A.Ş.

This position will develop the guidelines and standards for new products. Also, translate the consumer needs and marketing information into technical parameters to R&D. Organize training  to the QA Team about how to evaluate the sensory parameters during the production. Elaborate reports after the consumer research. Develop sensory specification for the region. Align with QA and R&D about developing and updating legislation.

OBJECTIVE

• Lead consumer research with assigned agencies
• To Create Sensory Specification
• New Product planning aligning with R&D, Marketing, and Production
• Monitoring of BRF products and competitors
• Align with QA and R&D about developing and updating legislation
• Train the Sensory quality assurance team on the new product specifications to ensure correct implementation at the factory
• Selecting and training the sensory panelists on how to test / taste the product and analyses the appearance, taste, smell, texture
• Analyzes and monitors the operations and processes, guiding and taking corrective action when necessary
• Communicates with colleagues in an open and transparent to promote better understanding of the issues related to environment, health and safety
• Expressed in a constructive way of suggestions about problems in the process, reporting when necessary
• Delivered test result to suppliers
• Develop ingredient product for alternative suppliers together with procurement team
• Monitoring to performance during shelf life
• Sharing result of the panel to Marketing and Procurement department
• Preparing cooking recommendation of product
• Monitor the production and claims from the market to the actual and improve the sensory attribute.
• To create Commercial Specification for all products

REQUIREMENTS

• Bachelor’s Degree in Food Engineering
  
• English fluent (written & oral)
• Preferably worked in production, quality or R&D departments

SPECIFIC KNOWLEDGE / SKILLS / COMPETENCIES

• ·       Analytical and Interpretation skills
•         Open-minded
•         Detail oriented
•         Team work oriented
•         High food sensory ability (no food allergies, non vegeterian)