Quality Chemist

Role & responsibilities:

1. Raw Material Testing:

• Perform chemical and physical testing of ingredients such as flour, sugar, fats, oils, milk powder, and preservatives.
• Typical tests: moisture content, protein, ash, gluten content, acidity, pH, FFA, peroxide value, color and odor checks.
• Ensure that each lot of incoming raw material meets internal and regulatory specifications before approval.

2. In-Process Testing:

• Conduct tests during various stages of production (mixing, baking, cooling, packaging).
• Monitor parameters like dough temperature, consistency, pH, baking time, texture, and weight.
• Conduct rapid tests to ensure process control and product uniformity.

3. Finished Product Testing:

• Carry out final product analysis for quality release.
• Test parameters: moisture content, water activity (aW), shelf-life simulation, organoleptic testing (taste, texture, aroma).
• Compare results with product specifications.

4. Packaging Material Testing:

• Perform basic checks on films, packets, and cartons.
• Test for GSM, thickness, print quality, sealing strength, and compliance with labeling standards.

5. Lab Equipment Handling:

• Operate and calibrate lab instruments: hot air oven, pH meter, moisture analyzer, balance, water activity meter, etc.
• Maintain calibration records and ensure proper working condition of equipment.

Documentation & Reporting:

• Record all test results accurately in both hard copy logbooks and soft copies
• Prepare COAs (Certificate of Analysis) for raw materials and finished products.
• Maintain proper sample retention records.
• Raise NCRs (Non-Conformance Reports) for any deviation observed during testing.

Soft Copy Data Management:

• Maintain structured folders for test reports by date, batch, and product.
• Use Excel/Google Sheets for entering daily test data with formulas for spec validation.
• Ensure data is backed up and audit-ready at all times.
• Tag and link scanned COAs and test reports to batch records.

Quality Systems Support:

• Assist in implementing and maintaining HACCP, ISO 22000, FSSAI, and BRC requirements.
• Support internal audits and external food safety inspections.
• Participate in periodic lab process validation and proficiency testing.

Quality Control & Analysis:

• Perform chemical analysis of raw materials (flour, sugar, fats, etc.), additives, and final bakery products.
• Monitor parameters like moisture content, pH, fat content, ash content, acidity, water activity, etc.
• Conduct shelf-life studies and sensory evaluations.
• Data Maintenance in Soft
• Store scanned PDFs of supplier COAs with batch-wise tagging.

• Daily QA Summary

  -Materials tested, issues identified, corrective actions

  Non-Conformance Log

  -Rejections, reasons, corrective/preventive actions (CAPA)

• Inventory of Lab Chemicals

  reagents, expiry dates, stock levels

Skills Required:

• Knowledge of food chemistry & analytical techniques
• Good lab hygiene and record-keeping practices
• Familiarity with FSSAI guidelines and food safety documentation
• Attention to detail and ability to work in a fast-paced environment

Preferred candidate profile

• Candidates from bakery, confectionery, or FMCG will be preferred.
• Hands-on experience with chemical testing, wet lab techniques, and QA instrumentation.