R&D Executive (Food Processing)

Our client is a globally recognized leader in the specialty fats and functional food ingredients sector. With a vast industrial footprint and a commitment to sustainable innovation, they provide high-performance solutions to some of the world's largest multinational food brands. As part of their continued expansion in Malaysia, they are seeking a versatile R&D professional to lead technical projects within their state-of-the-art innovation centre.

The R&D Executive serves as a technical project lead responsible for the end-to-end development, optimization, and industrialization of sophisticated food systems. This role is unique in its breadth, overseeing innovation across three major product clusters:

The successful candidate will manage projects independently from concept to commercialization, coordinating laboratory and pilot plant activities while collaborating with global cross-functional teams.

• Location: Pasir Gudang, Johor, Malaysia

• Reporting To: R&D Assistant Manager

• Objective: Drive New Product Development (NPD) and portfolio renovation to ensure technical superiority, cost-efficiency, and industry-leading stability.

• Multi-Category Innovation: Manage a diverse project pipeline including dark/milk/white chocolates, compound coatings, industrial margarines, and UHT plant-based emulsions.

• Scientific Optimization: Develop formulations by mastering complex physical properties:

  • Crystallization Behaviour: Managing fat crystal polymorphism in Cocoa Butter and specialty substitutes (CBS, CBR, CBE).

  • Emulsion Dynamics: Optimizing water-in-oil (margarine) and oil-in-water (UHT cream) stability.

  • Suspension Science: Managing interactions between solids (sugar, cocoa, proteins) and liquid phases.

• Performance Design: Fine-tune products for texture, mouthfeel, melting profiles, and oxidative stability.

• Trial Leadership: Plan and execute laboratory, pilot plant, and full-scale industrial trials.

• Parameter Engineering: Refine processing parameters including refining, conching, tempering, and UHT thermal treatment (direct and indirect).

• Industrial Troubleshooting: Resolve complex issues such as fat bloom, emulsion breakdown, or protein sedimentation under high thermal stress.

• Supervision: Lead and mentor pilot plant technicians during experimental runs.

• Education: Bachelor's Degree in Food Science, Food Technology, or a related scientific discipline.

• Experience: 35 years of R&D experience within at least one of the following:

  • Chocolate, compound, or fat-based confectionery.

  • Margarine, shortening, or industrial fat systems.

  • UHT plant-based beverages or emulsified creams.

• Technical Knowledge: * Advanced understanding of lipid chemistry and crystallisation.

  • Proficiency in utilising hydrocolloids, emulsifiers, and stabilisers.

  • Proven track record in pilot plant operations and industrial scale-up.

  
  

• Familiarity with alternative fat systems (CBE, CBS, CBR).

• Experience in sugar reduction, clean-label initiatives, or trans-free reformulation.

• Knowledge of industrial bakery or coating applications.

• Proficiency in SAP and experience working within a multinational corporate structure.

• Technical Autonomy: High level of independence in project management.

• Analytical Thinking: Strong problem-solving skills for complex chemical and physical food challenges.

• Professional Communication: Fluent in English (written and verbal) for cross-border collaboration.