Food Technologist

About the Role:

We are seeking a passionate and hands-on Food Technologist who will be the heart of our mini dehydration and pulping unit in Chamba. This isn't a desk job or a supervisory role where you just give instructions—this is for someone who loves rolling up their sleeves, working directly with rural communities, and taking pride in creating quality products from local produce. You'll set up and run the unit, develop recipes and processes, train beneficiaries with patience and compassion, ensure food safety standards, and be deeply involved in every aspect—from sourcing raw materials to delivering finished products. If you're a food technologist who genuinely cares about people and wants your expertise to create sustainable livelihoods in the hills, this role is for you.

About the Project:

The HRDP project in Chamba focuses on holistic rural development including agriculture, livelihoods, and value addition. The mini dehydration and pulping unit is designed to help local communities process seasonal fruits and vegetables (apples, plums, apricots, tomatoes, leafy greens, etc.) into value-added products, reducing post-harvest losses and generating year-round income.

Key Responsibilities:

Unit Setup & Operations

• Set up and operationalize the mini dehydration and pulping unit—equipment installation, layout optimization, workflow design
• Ensure unit is functioning efficiently—equipment maintenance, troubleshooting, process optimization
• Establish SOPs (Standard Operating Procedures) for all processes—dehydration, pulping, packaging, storage
• Manage day-to-day operations—production planning, quality control, inventory management
• Source raw materials from local farmers/SHGs—build relationships, ensure quality procurement
• Oversee complete production cycle from raw material to finished product
• Maintain cleanliness, hygiene, and food safety protocols in the unit at all times

Recipe & Product Development

• Develop recipes and processes for dehydrated products—fruit chips (apple, plum, apricot), vegetable chips, dried leafy greens, herbs
• Create pulp and puree recipes—fruit pulps, tomato puree, mixed fruit pulps
• Formulate value-added products—fruit leathers, dehydrated soups, dried vegetable mixes, seasoning powders
• Experiment with local Himalayan produce to create unique, marketable products
• Standardize recipes for consistency—measurements, processing times, temperatures, quality parameters
• Optimize processes for shelf-life, taste, nutrition retention, and cost-effectiveness
• Test and refine products based on feedback and market demand
• Document all recipes, processes, and quality specifications clearly

Training & Capacity Building

• Train beneficiaries (local women, farmers, SHG members) on complete dehydration and pulping processes
• Conduct hands-on training—not just demonstrations but ensuring each trainee actually learns by doing
• Teach quality selection of raw materials—maturity, cleanliness, sorting, grading
• Train on equipment operation, maintenance, and safety protocols
• Educate on hygiene practices—personal hygiene, workspace cleanliness, food safety
• Build understanding of why each step matters—not just "how" but "why"
• Provide continuous handholding and support—be patient with repeated questions and slow learners
• Create training materials, visual aids, checklists in simple language or local dialect
• Empower beneficiaries to eventually run the unit independently

Quality Control & Food Safety

• Implement and monitor quality control at every stage—raw material inspection, process monitoring, finished product testing
• Ensure compliance with food safety standards—hygiene, temperature control, contamination prevention
• Conduct regular quality checks—moisture content, color, taste, texture, shelf-life testing
• Maintain detailed quality records and production logs
• Identify and resolve quality issues immediately
• Train staff on quality consciousness and consistent standards

FSSAI Compliance & Licensing

• Set up the unit to meet FSSAI (Food Safety and Standards Authority of India) requirements
• Prepare and submit FSSAI license application with all required documentation
• Ensure unit infrastructure, equipment, and processes comply with FSSAI norms
• Maintain hygiene and safety standards as per FSSAI guidelines
• Keep all required records, registers, and documentation up-to-date
• Coordinate with FSSAI inspectors during visits
• Train staff on FSSAI compliance requirements
• Stay updated on food safety regulations and ensure ongoing compliance

Market Linkage Support

• Develop products with market orientation—understanding what sells, packaging attractively
• Support packaging design—labels, branding, product information as per FSSAI requirements
• Calculate product costing and pricing for different market segments
• Provide samples and product information for marketing efforts
• Maintain product quality consistency for building market reputation
• Gather customer feedback and incorporate into product improvement

Community Engagement

• Build strong relationships with local farmers, SHG members, and beneficiaries
• Understand local context, challenges, and seasonal availability of produce
• Work with compassion and respect—recognize that beneficiaries may have limited formal education but rich traditional knowledge
• Be culturally sensitive to local practices, food traditions, and community dynamics
• Motivate and encourage beneficiaries to take ownership of the unit
• Address concerns and problems with patience and practical solutions
• Be approachable and supportive—someone people feel comfortable asking questions

Documentation & Reporting

• Maintain detailed production records—quantities processed, yields, quality parameters
• Document all recipes, processes, and training materials
• Prepare monthly reports on production, quality, training activities
• Keep inventory records—raw materials, finished products, packaging materials
• Track equipment maintenance and repairs
• Support MIS team with data and information as needed

Essential Qualifications:

• B.Tech/M.Tech in Food Technology, Food Processing, Food Engineering

   OR 

  B.Sc/M.Sc in Food Science, Food Technology, Home Science (Food & Nutrition)

• Minimum 4-6 years of hands-on experience in food processing, preferably in fruit/vegetable processing

• Practical experience with dehydration and/or pulping processes

   (mandatory)
• Understanding of FSSAI licensing, compliance, and food safety standards
• Experience in training or capacity building (formal or informal)
• Comfortable working in rural/semi-urban settings with basic facilities

Must-Have Technical Skills:

• Dehydration Expertise

  : Deep knowledge of dehydration processes, equipment (cabinet dryers, tray dryers, etc.), temperature-time combinations, moisture testing

• Pulping & Processing

  : Experience with fruit/vegetable pulping, pureeing, preservation techniques

• Recipe Development

  : Ability to create, standardize, and document recipes for various products

• Quality Control

  : Knowledge of quality parameters, testing methods, shelf-life optimization

• Equipment Knowledge

  : Hands-on experience operating and maintaining food processing equipment

• Food Safety

  : Strong understanding of hygiene protocols, contamination prevention, FSSAI requirements

• FSSAI Licensing

  : Practical experience with FSSAI license application, compliance, inspections

• Product Development

  : Ability to create market-oriented products from local produce

• Process Optimization

  : Skill in improving efficiency, reducing waste, maximizing yield

• Training Skills

  : Ability to teach complex technical concepts in simple, practical ways

Must-Have Traits & Personal Attributes:

• Hands-on & Fully Involved

  : You don't just supervise—you work alongside people, demonstrate, get your hands dirty

• Passionate about Food

  : Genuine love for food processing, product development, and creating quality products

• Compassionate & Patient

  : Deep empathy for beneficiaries; willing to explain things ten times without frustration

• Community-Oriented

  : Genuinely cares about rural livelihoods; treats beneficiaries with respect and dignity

• Experienced Practitioner

  : Not just book knowledge—you've actually done this work, faced real production challenges, solved problems

• Quality-Conscious

  : Cannot compromise on food safety or product quality; naturally maintains high standards

• Culturally Sensitive

  : Respects local traditions, understands hill communities, adapts to local context

• Problem-Solver

  : Finds practical solutions with locally available resources; doesn't give up easily

• Self-Motivated

  : Works independently; doesn't need constant supervision or guidance

• Humble Teacher

  : Shares knowledge generously; doesn't look down on people with less formal education

• Resilient & Adaptable

  : Comfortable with basic facilities, rural living, seasonal challenges, power cuts, limited resources

• Team Player

  : Works collaboratively with field teams, communities, and project staff

• Physically Active

  : Comfortable with standing for long hours, working in production environment, handling materials

What Makes a Candidate Stand Out:

• Previous experience working in Himachal Pradesh or hill areas; understanding of mountain agriculture and produce
• Experience with specific hill fruits/vegetables—apples, plums, apricots, walnuts, local greens
• Knowledge of organic/natural processing methods without artificial preservatives
• Experience training rural women, SHG members, or community groups
• Background in small-scale/artisanal food processing rather than only large industrial units
• Understanding of seasonal variations and post-harvest management in hilly regions
• Network with local markets, retailers, or organic food buyers
• Knowledge of traditional Himalayan food preservation techniques
• Experience with value addition for tribal/forest produce
• Proficiency in Hindi and Himachali/Pahari languages
• Prior experience setting up small-scale processing units from scratch