Research & Development and Innovation Manager
Job Description
Key Responsibilities :
1. Initiate, research and innovate the new products by working closely with the Sale, Process
engineering and Production team based on technical and economically feasibility. Coordinate with
Process and Project engineering team to ensure the smooth transition from R&D work to
manufacturing scale.
2. Initiate and manage multiple R&D projects including, future food and non-food
technology, ensuring schedule, quality, budgetary, resource allocation, and alignment with project
objectives and milestones.
3. Lead and direct the end-to-end activities of new product development including (but not limited
to), developing and defining Product recipes, Key Process Parameter, new processing lines and/or
new equipment.
4. Develop and manage capital expenditure proposals, budgetary and resource allocation plans, to
support research & development and technology development.
5. Leading and responsible for the effective partnering of internal networks to collaboratively innovate
and develop the R&D projects which are aligning with TVO new businesses strategy.
6. Update, study and oversee the emerging technologies, market trends and competitive intelligence in
food, functional food and non-food manufacturing which are relevant with TVO businesses.
Evaluating their potential impact on TVO business, recommending strategic investments or
partnerships and propose the execution plan to senior executive.
Qualification
Qualification :
1. Master degree or higher in Food Science/Engineering, Biotechnology, Bioprocess Engineering,
Chemical Engineering, Chemistry or related discipline.
2. Minimum 15 Years experience related to R&D and innovation in food product development, future
food technology, non-food technology, ideally, in Food & beverage, edible oil, feed or FMCG
manufacturing environment.
3. Experienced in Food Manufacturing Process and/or strong technical competency in various Food
Processing Technologies
4. In-depth knowledge of Food Manufacturing Process, future food technology and functional food.
5. Experience in Project management, budgetary and resource planning.
6. Professional level of English proficiency for verbal, written and understanding.
