As a Quality Control (QC) Chemist in the Dairy & Beverage industry, you will be entrusted with the crucial task of performing chemical, physical, and sensory analyses on various substances such as raw milk, ingredients, in-process materials, and finished products. It is imperative that these analyses adhere to the quality standards and regulatory requirements to ensure consistent product quality, hygiene monitoring, and food safety systems in the dairy and beverage processing environment. Your responsibilities will entail analyzing raw milk, milk products, and beverages for specific quality parameters such as acidity, fat content, protein levels, and other crucial factors. Additionally, you will conduct routine and ad hoc tests on various attributes like pH, Brix, titratable acidity, and moisture content. Operating and maintaining laboratory equipment will also be part of your daily tasks, including instruments like the Gerber centrifuge, lactometer, pH meter, BOD incubator, and Kjeldahl unit. Furthermore, you will be accountable for maintaining meticulous documentation, which includes keeping test records, logbooks, Certificate of Analysis (COAs), and raw material/processed material test reports. Your role will also involve performing environmental monitoring, water testing, and cleaning validation swabs to ensure compliance with regulatory bodies such as FSSAI, BIS, ISO 22000, and customer standards. In addition to the aforementioned duties, you will be expected to support internal audits, participate in root cause analysis for customer complaints, and assist in Corrective and Preventive Actions (CAPA) implementation. Other responsibilities include aiding in shelf-life studies, sensory evaluation, ensuring good laboratory practices, adhering to calibration schedules, and preparing reagents as required. To excel in this role, you must possess technical proficiency in standard dairy testing methods and a good understanding of beverage quality control parameters. Familiarity with pasteurization validation, knowledge of food additives, preservatives, and regulatory requirements are essential. Moreover, having experience with quality systems such as FSSAI, BIS, ISO 22000, HACCP, and Good Manufacturing Practices (GMP) will be advantageous. Proficiency in MS Excel for report preparation is crucial, and familiarity with SAP is an added advantage. Ideal candidates for this position hold a B.Sc. or M.Sc. degree in Chemistry, Food Technology, Microbiology, or related fields. Previous experience in dairy processing units or the beverage industry will be preferred. Soft skills like attention to detail, multitasking abilities, problem-solving skills, analytical thinking, and effective communication for cross-functional coordination are vital for success in this role. This is a full-time position that requires in-person work at the designated location.,
