Food Technologist

Role Summary

The Food Technologist will oversee product development, process optimization, quality control, and stability management for mayonnaise, ketchup, and sauce products. This is a hands-on, factory-based role involving daily supervision of formulation and production processes.

Key Responsibilities

Develop, refine, and optimize recipes for mayonnaise, ketchup, and sauces. Conduct pilot-scale trials and support full-scale production rollout. Monitor pH, viscosity, emulsion stability, color, texture, and flavor attributes. Perform shelf-life, accelerated, and stability testing. Prepare and maintain product specs, ingredient lists, and technical documentation.

Evaluate raw materials (oils, egg products, stabilizers, vinegar, spices, functional ingredients) with suppliers. Oversee QC activities including routine tests, batch approvals, and retention samples. Train production teams on GMP, hygiene, and process accuracy. Investigate batch failures or quality issues and implement corrective actions.

Ensure compliance with regulatory standards for Lebanon and export markets.

Requirements

3–7 years’ experience in food manufacturing, preferably in sauces or emulsified foods. Degree in Food Technology, Food Science, Chemistry, or related discipline. Strong technical understanding of emulsification, rheology, microbiology, stabilizers, and process chemistry. Hands-on ability to work daily on the factory floor and support real-time production issues.

Excellent attention to detail, analysis, and documentation skills.