Food Technologist

Spoonfool

About the Role

Spoonfool is a cereal-focused food company committed to making high-quality, great-tasting breakfast products. The company emphasizes innovation in recipes and production methods to continuously improve its product range. Spoonfool offers an environment where food professionals can contribute to product development that reaches a broad consumer base. Team members collaborate closely across functions to turn cereal concepts into reliable products on store shelves.

The Food Technologist at Spoonfool will support the development, testing, and improvement of cereal products from concept to scale-up. This is a contract position and a hybrid role based in the Kolkata metropolitan area, with regular on-site work at facilities and some work-from-home flexibility.

Key Responsibilities

• Conduct sensory evaluations.
• Perform laboratory analyses.
• Collaborate with R&D to optimize formulations and processing conditions.
• Monitor quality control parameters.
• Document test results.
• Ensure that products meet safety and regulatory standards.
• Work closely with production teams to troubleshoot issues, validate process changes, and help maintain consistent product quality.

Requirements & Tech Stack

• Food Technology and cereal product development.
• Hands-on Laboratory Skills, including sample preparation, analytical testing, and data recording.
• Experience with Sensory Evaluation methods and panel coordination.
• Knowledge of Quality Control processes for food manufacturing.
• Familiarity with safety and regulatory standards.
• Background in Research and Development (R&D), including formulation trials and process optimization.
• Ability to work effectively in a hybrid setup within the Kolkata metropolitan area.
• Strong analytical and problem-solving skills.
• Attention to detail and accurate documentation.
• Effective communication and collaboration skills.

Qualifications

• Bachelor’s degree or higher in Food Technology, Food Science, or a related discipline.
• Experience in cereal or grain-based products is an advantage.