Research and Development Technologist-Mobeni

The R&D Technologist will be responsible for developing, improving and optimising products and formulations within the fats and oils sector. The role involves product development, formulation trials, laboratory testing, quality evaluation and production-scale trials to ensure that products meet customer specifications, food safety requirements and commercial objectives.

The successful candidate must have practical experience working with fats and oils, preferably within food manufacturing or edible oil processing. The candidate will work closely with production, quality assurance, procurement and commercial teams to support product innovation, cost optimisation and continuous product improvement.

2.1 Research and Product Development

• Develop new products and improve existing formulations involving fats and oils.
• Conduct laboratory experiments and formulation trials in line with product development briefs.
• Evaluate the functional, physical and chemical properties of fats, oils and related ingredients.
• Develop products according to customer requirements, technical specifications and market needs.
• Investigate alternative raw materials and ingredients to improve product performance and cost efficiency.
• Maintain accurate records of formulations, experiments, trial results and product development activities.
• Support the introduction of new products from concept through to commercial production.

2.2 Fats and Oils Technical Expertise

• Work with edible oils, fats, oil blends and related food ingredients.
• Evaluate properties such as melting behaviour, consistency, texture, stability and functional performance, as relevant to the product.
• Assist with formulation optimisation for applications such as margarines, shortenings, frying oils, bakery fats and other fat-based products, where applicable.
• Investigate product defects, formulation inconsistencies and processing-related challenges.
• Support the evaluation of raw material specifications and the suitability of alternative oils and fats.
• Monitor product performance under different processing and storage conditions.
• Apply relevant technical knowledge to improve product quality, stability and functionality.

2.3 Laboratory Testing and Analysis

• Conduct laboratory testing and product evaluations according to approved procedures.
• Analyse product samples and interpret test results.
• Assist with testing relevant parameters such as moisture, free fatty acids, peroxide value, melting point and other applicable quality indicators.
• Conduct sensory evaluations and physical performance assessments where appropriate.
• Prepare technical reports and recommendations based on laboratory findings.
• Ensure laboratory equipment is maintained, calibrated and used correctly.
• Maintain accurate laboratory records and ensure results are traceable.

2.4 Production Trials and Process Optimisation

• Coordinate and participate in pilot-scale and production-scale trials.
• Work with production teams to transfer laboratory formulations into manufacturing processes.
• Monitor trial performance and identify opportunities to improve production efficiency.
• Investigate process variations that may affect product quality or consistency.
• Recommend improvements to processing parameters, formulation methods and production procedures.
• Assist with resolving technical issues during product scale-up.
• Ensure product development activities are documented and approved before commercial implementation.

2.5 Quality Assurance and Food Safety

• Ensure developed products meet approved specifications and customer requirements.
• Work closely with the Quality Assurance Department to investigate non-conformances.
• Support root-cause investigations and corrective action implementation.
• Ensure compliance with applicable food safety requirements and company quality systems.
• Assist with the development and review of product specifications and technical documentation.
• Support internal and external audits where required.
• Ensure formulations and product changes are managed through the appropriate approval processes.

2.6 Raw Material and Supplier Evaluation

• Evaluate new and alternative raw materials, including different oils, fats, emulsifiers and other functional ingredients.
• Review supplier technical data sheets, certificates of analysis and product specifications.
• Participate in raw material trials and supplier product evaluations.
• Work with procurement to identify suitable materials that meet technical and commercial requirements.
• Investigate raw material variations and their impact on finished product quality.
• Assist with maintaining approved raw material specifications.

2.7 Documentation and Reporting

• Maintain accurate formulation records, laboratory notebooks and trial reports.
• Prepare technical reports, product specifications and development documentation.
• Maintain product development records and ensure appropriate version control.
• Document trial outcomes, deviations and recommendations.
• Support customer technical queries and product-related investigations.
• Report project progress, technical challenges and development outcomes to management.

2.8 Cross-Functional Collaboration

• Collaborate with production, quality assurance, procurement, sales and marketing teams.
• Provide technical support for customer product requirements and formulation changes.
• Assist commercial teams with product demonstrations, technical presentations and customer trials where required.
• Support cost-reduction projects and product improvement initiatives.
• Contribute to innovation projects aligned with business objectives.

• A National Diploma or Bachelor's degree in Food Technology, Food Science, Chemistry, Chemical Engineering, Biotechnology or a related scientific discipline.
• Approximately 2–5 years' relevant experience in research and development, product formulation or technical food manufacturing.
• Practical experience working with fats and oils is essential.
• Experience in edible oils, food fats, margarines, shortenings, bakery fats or related food ingredients will be highly advantageous.
• Knowledge of formulation development, laboratory testing and product evaluation.
• Experience conducting laboratory and production-scale trials.
• Understanding of food safety, quality assurance and product specifications.
• Good computer literacy, including Microsoft Excel and technical reporting tools.

Market Related

If you meet the requirements, kindly submit your CV and qualifications to ***email_hidden***