Biochemist

Key Responsibilities

• Conduct biochemical analysis of food products to determine nutritional content, additives, and contaminants.
• Develop and optimize food processing techniques to enhance product stability, safety, and shelf life.
• Research and test new ingredients for functional and nutritional benefits.
• Ensure compliance with food safety regulations, including HACCP, ISO 22000, GMP, and FDA guidelines.
• Perform laboratory tests on raw materials and finished products to assess chemical composition, enzyme activity, and microbial stability.
• Investigate foodborne contaminants, allergens, and toxins to improve product safety.
• Work closely with food technologists, microbiologists, and quality control teams to enhance food quality.
• Assist in developing nutritional labels and maintaining accurate documentation for regulatory approvals.
• Research and implement sustainable and eco-friendly food production methods.
• Stay updated on industry trends, innovations, and emerging food biochemistry research.

Qualifications & Skills

Education: Bachelor’s or Master’s degree in Biochemistry, Food Science, Food Technology, or a related field.
Experience: Minimum 2-3 years of experience in food analysis, quality control, or product development in the food industry.
Technical Skills:

• Strong knowledge of chromatography (HPLC, GC-MS), spectroscopy (UV-Vis, FTIR), and electrophoresis techniques.
• Familiarity with food enzymology, protein chemistry, and lipid oxidation analysis.
• Experience in nutritional testing, food safety assessments, and shelf-life studies.
  Regulatory Knowledge: Understanding of FDA, EFSA, FSANZ, and Codex Alimentarius standards.
  
• Analytical mindset and problem-solving abilities.
• Strong communication skills to collaborate with cross-functional teams.
• Attention to detail and ability to handle laboratory instruments safely.