Quality Control & Product Development Specialists

The QC and Product Development Specialist is responsible for ensuring the consistent quality and performance of tailored flour products while supporting the development of new formulations and blends. The role oversees enzyme applications, conducts laboratory and in-line quality checks, and ensures products meet customer-specific technical parameters. In addition, it contributes to product innovation by supporting trials, adjustments, and technical evaluations, ensuring both product stability and growth for strategic customers. Key Responsibilities : Monitor and verify the quality of customer-specific flour mixes from raw wheat intake to final packing. Validate enzyme and additive dosage, handling, and functionality for tailored flour blends. Conduct physical, chemical, and rheological analyses to confirm conformity with specifications. Approve or reject product batches based on QC test results and customer standards. Continuously monitor process parameters, resolve quality deviations, and manage non-conforming products. Support production trials, scale-ups, and adjustments to existing mixes. Perform and supervise laboratory testing, record data, and analyze enzyme effectiveness. Issue daily and batch-specific QC reports, highlighting non-conformities and recommending corrective actions. Ensure product consistency and stability for key strategic customers and investigate complaints when required. Maintain product samples and reference data for benchmarking and traceability. Participate in the design, evaluation, and documentation of new product formulations and blends. Collaborate with the Quality team and master chef on performance testing and sensory evaluations. Provide technical support during customer audits and product-related presentations. Skills Bachelor’s degree in Food Science, Cereal Technology, Industrial Chemistry, or a related field. 3–5 years of experience in flour milling, food manufacturing, QC, or product development. Strong knowledge of enzyme technology in flour applications. Familiarity with ISO 22000, HACCP, Health & Safety, and lab quality systems. High attention to detail and precision in laboratory work and process monitoring. Strong problem-solving and root cause analysis skills. Effective communication skills for cross-department collaboration and customer interactions. Ability to manage multiple product lines and prioritize critical batches. Proficiency in SAP systems and laboratory software.

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