Associate Manager - Product Development
ITC Limited
Full-time
On-site
Guntur, Andhra Pradesh, India
The incumbent will be responsible for leading lab -scale trials and driving new product innovation in the food industry, especially in bakery applications. The role involves end -to -end product development, ingredient sourcing, cost optimisation, technical documentation and cross -functional collaboration with Marketing, Operations and Quality teams.
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Roles & Responsibilities <\/span>
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• Conduct lab -scale trials for new product development<\/span>
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• Identify, evaluation and source required ingredients for NPD initiations<\/span>
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• Optimise recipes for cost -effectiveness and ensure continuous product improvement<\/span>
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• Provide training and technical support to junior staff and marketing teams<\/span>
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• Develop and standardise specifications for various types of refined wheat flours<\/span>
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• Monitor laboratory analyses, interpret test results and prepare detailed reports<\/span>
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• Document all phases of the R&D process, from concept to commercial roll -out<\/span>
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• Design and implement testing protocols for raw materials and finished goods<\/span>
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• Understand customer expectations and translate them into manufactured goods<\/span>
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• Collaborate with cross -functional teams to align on project goals and priorities<\/span><\/span>
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Requirements<\/h3>
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Requirements<\/h3>
<\/div>• Strong knowledge of bakery ingredients and their interactions<\/span>
<\/span><\/span><\/div>• Understanding of the physical, chemical and rheological parameters of wheat flour (maida)<\/span>
<\/span><\/span><\/div>• Hands -on experience with farinograph, alveograph, mixolab and extensograph<\/span>
<\/span><\/span><\/div>• Familiarity with food additives used in bakery and milling industries<\/span>
<\/span><\/span><\/div>• Technical expertise in bakery products such as bread, buns, pizza, croissants and noodles<\/span>
<\/span><\/span><\/div>• Understanding of FSSAI regulations and compliance norms<\/span>
<\/span><\/span><\/div>• Knowledge of flour milling technology<\/span>
<\/span><\/span><\/div>• Awareness of wheat varieties specific to the Indian subcontinent<\/span><\/span>
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• Strong knowledge of bakery ingredients and their interactions<\/span>
<\/span><\/span><\/div>
<\/span><\/span><\/div>
• Understanding of the physical, chemical and rheological parameters of wheat flour (maida)<\/span>
<\/span><\/span><\/div>
<\/span><\/span><\/div>
• Hands -on experience with farinograph, alveograph, mixolab and extensograph<\/span>
<\/span><\/span><\/div>
<\/span><\/span><\/div>
• Familiarity with food additives used in bakery and milling industries<\/span>
<\/span><\/span><\/div>
<\/span><\/span><\/div>
• Technical expertise in bakery products such as bread, buns, pizza, croissants and noodles<\/span>
<\/span><\/span><\/div>
<\/span><\/span><\/div>
• Understanding of FSSAI regulations and compliance norms<\/span>
<\/span><\/span><\/div>
<\/span><\/span><\/div>
• Knowledge of flour milling technology<\/span>
<\/span><\/span><\/div>
<\/span><\/span><\/div>
• Awareness of wheat varieties specific to the Indian subcontinent<\/span><\/span>
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