Chemist - Quality Assurance

Role & responsibilities

1. Quality Control & Testing:

• Conduct chemical, physical, and microbiological tests on raw materials, in-process products, and finished food products.
• Perform routine laboratory tests such as pH, moisture content, viscosity, ash content, and acidity levels.
• Analyze food samples using advanced techniques (e.g., HPLC, GC, FTIR) when required.
• Ensure all ingredients and final products meet company and regulatory quality standards.

2. Compliance & Regulatory Standards:

• Ensure products comply with FSSAI, HACCP, ISO 22000, BRC, FDA, or other relevant food safety regulations.
• Maintain and update quality assurance documentation, including test reports, COAs (Certificates of Analysis), and SOPs.
• Assist in preparing for internal and external food safety audits.

3. Process Monitoring & Improvement:

• Monitor Good Manufacturing Practices (GMP), Good Laboratory Practices (GLP), and hygiene protocols in the production facility.
• Identify quality issues, investigate root causes, and recommend corrective and preventive actions (CAPA).
• Collaborate with R&D and production teams to enhance product quality and stability.
• Conduct shelf-life studies and sensory evaluations to maintain consistency in food products.

4. Equipment Calibration & Maintenance:

• Ensure proper calibration and maintenance of laboratory instruments and testing equipment.
• Maintain records of equipment performance and test results.

5. Training & Documentation:

• Train production and quality teams on food safety protocols and quality assurance practices.
• Document and analyze test results, trends, and quality deviations for continuous improvement.

6. Troubleshooting & Investigations:

• Investigate customer complaints and non-conformance reports, ensuring quick resolution.
• Implement corrective measures to prevent recurrence of quality issues.

Preferred candidate profile

Education & Qualifications:

• Bachelors or Master’s degree in Food Technology, Chemistry, Biotechnology,
• Additional certifications in HACCP, ISO 22000, FSSC 22000, or Food Safety Management are a plus.

Experience:

• 3 years of experience in Quality Assurance (QA) / Quality Control (QC) in the food processing or food manufacturing industry.
• Experience in chemical, physical, and microbiological analysis of food products.
• Hands-on experience with food safety audits, regulatory compliance, and documentation.
• Exposure to analytical techniques like HPLC, GC, FTIR, and spectrophotometry is preferred.

Technical Skills:

• Strong understanding of food safety regulations (FSSAI, HACCP, ISO 22000, FDA, BRC, etc.).
• Knowledge of Good Manufacturing Practices (GMP) and Good Laboratory Practices (GLP).
• Experience in lab testing, sensory evaluation, and shelf-life studies.
• Ability to analyze food contaminants, preservatives, additives, and nutritional composition.
• Familiarity with product recall processes and quality risk assessment.

Soft Skills & Attributes:

• Attention to detail and a strong sense of accuracy in test results and documentation.
• Strong problem-solving skills to identify and resolve quality issues.
• Excellent communication skills for collaboration with production, R&D, and regulatory teams.
• Ability to work under pressure and meet tight deadlines in a fast-paced food industry environment.
• Strong analytical mindset for interpreting lab results and ensuring quality standards.

Preferred Industry Experience:

• Dairy, bakery, confectionery, beverages, snacks, ready-to-eat foods, meat processing, or spices & condiments.

Would you like to specify any additional qualifications or company preferences?

Perks and benefits