Empowering Future Innovators in Food Technology
Salary:
The Lecturer in Food Technology will receive a consolidated monthly salary of Rs. 35,000.
Subheading 2:
Join HVKC, Moradabad: Shape the Future of Food Technology
Job Opportunity: Lecturer in Food Technology
Jamia Hamdard’s Hamdard Vocational Knowledge Centre (HVKC) in Moradabad is seeking an enthusiastic and knowledgeable Lecturer in Food Technology to join our dynamic team. If you have a passion for Food Technology and want to inspire the next generation of experts in the field, this opportunity is for you.
About HVKC, Moradabad:
Hamdard Vocational Knowledge Centre (HVKC) in Moradabad is an educational institution dedicated to fostering excellence in various fields, including Food Technology. HVKC aims to provide students with the knowledge and skills needed to excel in their chosen careers.
Job Description: Lecturer in Food Technology
As a Lecturer in Food Technology at HVKC, Moradabad, you will play a pivotal role in shaping the minds of aspiring food technologists. Your responsibilities will include:
1. New Product Conceptualization:
- Identify innovative product concepts based on market trends, consumer insights, and future market scenarios.
- Define raw material and equipment requirements, taking into account regulatory standards.
- Prepare product P&L and capital expenditure reports.
- Develop prototypes/samples of product concepts for evaluation.
- Create a compelling business case detailing the product concept and other essential requirements.
- Present the business case and product samples to the category head for approval.
- Seek inputs and incorporate necessary changes to align with customer requirements and the overall business plan.
2. Product Line Extension / Blend Conceptualization:
- Understand the requirements for product line extensions based on the business plan.
- Prepare concept and seasoning briefs informed by consumer research and market analysis.
- Collaborate with flavor houses to create product samples in the lab.
- Conduct preliminary internal evaluations and screenings of developed options.
- Organize consumer research studies with external agencies.
- Analyze research results and shortlist the most promising options.
- Maintain a pipeline of seasoning options for future reference, ensuring alignment with customer requirements and business objectives.
3. Operations Support and Troubleshooting:
- Investigate the root causes of critical issues at manufacturing facilities, including those related to raw materials, equipment, processes, and product quality.
- Provide guidance and support to the team in troubleshooting issues to ensure the uninterrupted manufacturing of products.
4. Commercial Scale Technical Feasibility Analysis:
- Identify new technology and equipment requirements to enhance production efficiency.
- Shortlist and finalize equipment suppliers.
- Collaborate with suppliers and the manufacturing team to finalize equipment design requirements.
- Place orders with vendors and oversee equipment installation and commissioning.
- Sign off on agreed-upon efficiencies to ensure the successful implementation of new technology.
- Participate in new equipment/technology trials at the factory.
- Provide insights and finalize equipment/technology for integration into the manufacturing process.
5. Recipe Development:
- Finalize recipe requirements, taking into account raw material and equipment specifications.
- Identify and qualify flavor houses to source essential ingredients.
- Conduct trials for recipe development.
- Validate the regulatory aspects of the developed recipe.
- Conduct internal evaluations within the team to refine the recipe output.
- Suggest modifications and finalize the recipe.
- In the case of in-house recipe development, validate the sample and qualify it for further shelf life studies.
- Ensure timely development of recipes in alignment with customer requirements and budget constraints.
6. Internal Product Evaluation:
- Coordinate internal product evaluation processes.
- Participate as a panel member, working alongside the category and marketing teams.
- Review and analyze product evaluation results.
- Jointly decide with relevant teams on “go,” “no-go,” or “modify” decisions for new products or extensions.
- Monitor the implementation of modifications and resolve any issues to enhance the product further based on market requirements.
7. Technology/Recipe Knowledge Transfer:
- Review and sign off on inputs for standard operating procedures (SOPs) and bill of material (BOM) details.
- Conduct training sessions on product-related manufacturing parameters and SOPs for the manufacturing team.
- Participate in the first manufacturing run and address any issues to ensure comprehensive knowledge transfer to relevant teams, leading to the timely stabilization of new products or extensions.
8. Product-Related Cost Reduction Initiatives:
- Identify opportunities for cost improvement related to recipes, raw materials, and other related areas.
- Validate cost improvement ideas proposed by respective functions.
- Monitor and review the implementation of cost-saving initiatives.
- Assess the effectiveness of these initiatives and suggest further improvements.
- Strive for continuous improvement in recipe/raw material and other product-related costs without compromising product quality.
9. Bulk Trial:
- Coordinate bulk trials, ensuring the availability of required machinery, machine time, and raw materials.
- Oversee the execution of bulk trials and send samples for shelf life studies.
- Contribute to the smooth and timely execution of bulk trials to enhance products based on market requirements.
10. CPT (Consumer Preference Testing):
- Provide inputs for sensory parameters to the marketing team.
- Collaborate on the finalization of action standards and questionnaires for CPT.
- Understand existing equivalent product market standards (for product line extensions).
- Provide inputs to set benchmarks for product aspects.
- Jointly decide “go,” “no-go,” or “modify” decisions based on CPT results, in collaboration with marketing and category heads.
- Ensure the development of new products or line extensions that align with consumer requirements and outperform competition.
11. Shelf Life Study:
- Review and finalize parameters/protocols for shelf life studies.
- Participate in the evaluation of shelf life studies.
- Monitor and review the results of the studies.
- Communicate the final shelf life study results to relevant teams to provide timely and accurate input on shelf life.
12. New Product Launch:
- Review product briefs provided to the manufacturing and brand teams.
- Qualify the launch of products through the first manufacturing sample (FMS).
- Gather consumer feedback from the brand team and take corrective action where necessary.
- Ensure the successful launch of new products or product line extensions within defined timelines.
13. Category-Specific Requirements:
- Design besan blends based on product understanding and consumer preference.
- Finalize besan blends and provide samples for conducting CPT.
- Develop specifications for besan blends.
- Collaborate on the launch of besan products with other teams.
- Manage the PD lab and train manpower to meet business needs.
- Assess Chana & Besan quality and explore new locational preferences.
- Study the storage stability of Besan.
- Contribute to the development of nutritionally enriched besan blends.
- Participate in the development of organic Sona Masoori rice.
How to Apply:
For more detailed information and access to the application form, please visit the Jamia Hamdard website: www.jamiahamdard.edu.
Join Us in Shaping the Future:
Join us at HVKC, Moradabad, and play a vital role in shaping the future of Food Technology education. Your expertise and dedication will help prepare the next generation of food technology
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