Research Associate – Food Development to join an FMCG’s Research & Development team in Bengaluru. The ideal candidate will play a key role in designing, developing, and optimising innovative food products through advanced scientific research and experimentation. This role is well-suited for professionals with a strong background in food science, physical chemistry, and food microstructure, who are passionate about translating research into commercially viable food solutions.
Location: Bengaluru, India
Industry: FMCG
Department: Research & Development
Employment Type: Full-Time, Permanent
Role Category: Research & Development
Job Responsibilities
- Design, develop, and refine laboratory experiments to generate reliable, reproducible, and transferable research data for food product development.
- Conduct detailed data interpretation, analysis, and documentation to support ongoing and future research activities.
- Apply experimental findings to guide product formulation, process optimization, and innovation strategies.
- Prepare and maintain accurate research records, laboratory notebooks, and databases in line with R&D best practices.
- Write technical reports, progress reports, and research summaries for internal teams and external project partners.
- Present research findings, experimental outcomes, and recommendations during project review meetings and technical discussions.
- Support collaborative research projects with internal teams, academic partners, and industry stakeholders.
- Assist in laboratory operations, including calibration, routine maintenance of instruments, and adherence to laboratory safety protocols.
- Ensure compliance with internal quality standards and R&D documentation requirements.
- Demonstrate strong written and verbal communication skills while working in cross-functional research environments.
Job Qualifications
- M.Sc. in Food Science, Food Technology, Food Engineering, Physical Chemistry
OR - M.Tech. in Chemical Engineering
- Candidates from both industry and academic research backgrounds are encouraged to apply.
- 1–3 years of hands-on experience in food product development, food characterization, or applied food research.
- Prior exposure to FMCG R&D environments or collaborative industry-academia projects is an advantage.
Technical Knowledge
- Strong knowledge of interfacial engineering, colloidal science, rheology, and soft matter physics.
- In-depth understanding of physical chemistry principles as applied to food systems.
- Familiarity with food microstructuring, nanotechnology, and colloidal systems in product design.
Food Product Development
- Proficient in analytical and characterization techniques used for food matrix evaluation.
- Demonstrated experience with advanced instruments and methods such as:
- X-ray Diffraction (XRD)
- Differential Scanning Calorimetry (DSC)
- Light scattering techniques
- Microscopy (optical, confocal, or electron)
- Rheology and texture analysis
- Strong problem-solving abilities with high inter-transferable skills to address new challenges in food formulation and product innovation.
- Ability to work independently as well as collaboratively within multidisciplinary R&D teams.
- Excellent analytical thinking, attention to detail, and scientific reporting skills.
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