PURPOSE ​

To conduct analytical and comparative baking tests to evaluate bread flour, pastry flour, and household product quality while monitoring baking performance and shelf-life prior to release to customers or the open market.

THE JOB​

• Conduct comparative baking analyses of flour and internal wheat blends to benchmark product quality and support product development decisions.
• Evaluate Soft biscuit, household flour and other household products, plus flour improvers to ensure compliance with quality standards and customer specifications.
• Operate analytical equipment such as Near-Infrared (NIR), Farinographs, Falling Number apparatus, Glutomatic machines, Colorimeters, and Texture Analyzers to assess flour quality and baking performance.
• Ensure periodic calibration, preventive maintenance, and optimal performance of bakery and analytical equipment.
• Collaborate with the Product Development team to improve existing products and support innovation initiatives, particularly those involving local inclusions.
• Maintain accurate documentation of baking analyses, corrective actions, and quality checks to ensure regulatory compliance and product traceability.
• Maintain adequate stock of baking materials, ingredients, and recipes to support uninterrupted testing and analysis.

THE PERSON MUST ​

• Possess strong analytical and problem-solving skills.
• Demonstrate strong attention to detail and accuracy in laboratory and baking analyses.
• Have ability to manage multiple testing requests within strict timelines.
• Possess the ability to work effectively within laboratory and production environments

QUALIFICATION

• B.Sc. / HND in Food Technology, Sciences or a related discipline.
• Proficiency in Microsoft Office Suite is an added advantage.

EXPERIENCE​

• Minimum of 2 years’ cognate experience in an FMCG environment.
• Experience in pastry, sensory analysis and analytical baking techniques would be an added advantage.