Our Johannesburg based client a global market leader in the supply of flour production plants, pasta and chocolate production lines, etc. is looking to fill a vacant position of an Application Specialist/Food Technologist with 3 - 5 years working experience

Function Description: Flour Correctors & Improvers/Bakery Improvers & Premixes

Required Training
Bachelor of Food Sciences/Flour Mill Lab Technician/Baker
Certificate/Diploma in Food sciences & Technology
Experience in the Ingredient and enzymes solutions, especially flour correctors and improvers/bread improvers and premixes-flour quality assessments
Traceable 2 years’ experience in research and development in flour quality
Sound knowledge of enzymes and their functionalities
Sound knowledge of different bread types and flour applications
Sound knowledge of flour quality assessments and running optimization trials

Professional and Core Competence
Knowledge of ingredients, especially in flour and baked goods- flour constituents and their interaction in dough formation.
Knowledge of milling and industrial baking processes
Ability to work flexibly and long hours in case required
Ability to find solutions for complicated market requirements/ applications
Ability to interpret lab flour test results on common lab methods, Rheological analysis, etc.
Fluent in English and good communication skills.

Methodological Competence
Knowledge in flour analysis and the methods and equipment applied
Knowledge in interpretation of flour data sheets to design the best flour correctors (pragmatic on-spit approach)
Knowledge of techniques and equipment for the production of baked goods
Knowledge of HACCP and/or GMP
Good communication in writing and speaking
Computer skills (Microsoft Office Excel, Word, PowerPoint, SAP)