Scientist- KFT

• Design and conduct lab-scale experiments to evaluate the effectiveness of organic acid blends for food preservation, specifically tailored to bakery matrix
• Develop and optimize formulations targeting specific microbial threats while preserving product quality.
• Execute microbial challenge studies to validate preservative efficacy, mapping growth kinetics and inhibition curves.
• Use molecular or culture-based techniques to identify microbial communities responsible for spoilage.
• Maintain accurate experimental records, prepare scientific reports, and contribute to IP generation or technical publications.
• Work cross-functionally with product development, quality, and regulatory teams to ensure compliance with food safety standards and clean-label claims.
• Overseeing the optimization of existing products to enhance performance, reduce costs, or address customer needs.
• Investigate acid systems under varying food matrices, pH, and storage conditions.

MSc or PhD in Food Microbiology, Food Science, Food Chemistry, or a closely related discipline with 3- 5 years of experience.

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