Senior Product Development Professional

We are seeking experienced and passionate Product Development Professionals (Food) to join our Research & Development (R&D) team at Charoen Pokphand Foods (CPF). This role will be responsible for developing innovative food products, improving existing products, and delivering high-quality food solutions that meet consumer needs and business objectives. The successful candidate will be involved in the end-to-end product development process, from concept creation, food formulation, ingredient selection, and laboratory experimentation to pilot-scale trials, industrial production, and commercialization. We welcome candidates with experience in various food categories, including meat and poultry products, seafood, ready-to-eat, ready-to-cook, chilled, frozen, processed food, and other related food products. Multiple Work Locations Available: Candidates can explore opportunities across several CPF R&D and manufacturing locations and select their preferred location based on their experience, expertise, and career interests.

Key Responsibilities
1. Food Product Research & Development
• Lead and participate in new food product development projects, from concept development and formulation to product launch.
• Develop new food products based on consumer insights, market trends, business strategies, and customer requirements.
• Conduct food formulation, ingredient selection, and product optimization to achieve desired taste, texture, appearance, nutritional value, and product quality.
• Develop product concepts across various food categories, including meat, poultry, seafood, ready-to-eat, ready-to-cook, chilled, frozen, and processed food products.
• Support product renovation and continuous improvement initiatives to enhance product competitiveness and consumer satisfaction. 2. Food Formulation & Technical Development
• Conduct laboratory experiments, formulation development, and ingredient evaluation to achieve target product specifications.
• Evaluate raw materials, ingredients, additives, and processing techniques to ensure product consistency and quality.
• Optimize product characteristics, including sensory attributes, texture, flavor, color, nutritional composition, and functionality.
• Apply food science and food technology principles to solve technical challenges during product development.
• Identify opportunities to introduce new ingredients, technologies, and innovative food processing approaches. 3. Product Testing, Validation & Commercialization
• Conduct laboratory testing, prototype development, and sensory evaluation to assess product quality and performance.
• Coordinate pilot-scale and industrial-scale production trials with manufacturing and relevant technical teams.
• Evaluate product stability, shelf life, and quality throughout storage, transportation, and distribution.
• Troubleshoot product development and production issues, identify root causes, and recommend corrective actions.
• Support technical transfer, product specification development, and commercialization to ensure successful product launches. 4. Product Quality, Food Safety & Regulatory Compliance
• Ensure developed products meet company quality standards, food safety requirements, and applicable regulatory requirements.
• Work closely with Quality Assurance, Food Safety, and Regulatory Affairs teams to ensure product compliance.
• Evaluate product specifications, nutritional information, ingredient declarations, and relevant technical documentation.
• Support investigations and continuous improvement initiatives related to product quality, customer feedback, and production performance. 5. Cost Optimization & Process Improvement
• Optimize product formulations and raw material utilization to achieve target product costs without compromising quality.
• Identify opportunities to improve production efficiency, reduce material waste, and optimize manufacturing processes.
• Evaluate alternative ingredients, raw materials, and processing methods to improve product performance and cost competitiveness.
• Support product renovation and value engineering initiatives in collaboration with cross-functional teams. 6. Cross-functional Collaboration
• Collaborate with R&D, Production, Engineering, Quality Assurance, Procurement, Marketing, and other relevant business functions.
• Work closely with manufacturing facilities to ensure product feasibility, consistency, and scalability.
• Coordinate with suppliers and external technical partners to explore new ingredients, technologies, and product development opportunities.
• Manage multiple product development projects and ensure timely delivery of project milestones.
• Provide technical recommendations and share product development knowledge with relevant teams.

Qualifications:
• Bachelor's degree or higher in Food Science, Food Technology, Food Engineering, Food Innovation, Nutrition, Biotechnology, or other related fields.
• Minimum 5–12 years of relevant experience in Food Product Development, Food R&D, Product Innovation, or Food Technology, depending on the position level.
• Hands-on experience in food product formulation, product development, laboratory testing, and industrial production trials.
• Strong knowledge of food ingredients, raw materials, food processing technologies, and product quality requirements.
• Experience in developing and commercializing food products within a manufacturing or industrial environment.
• Understanding of food safety standards, quality management systems, shelf-life evaluation, and relevant food regulations.
• Experience in sensory evaluation, product testing, and product specification development.
• Ability to collaborate with cross-functional teams and manufacturing facilities.
• Strong analytical, problem-solving, project management, and communication skills.
• Good command of English for technical communication and coordination with relevant stakeholders. Preferred

Qualifications:
• Experience in food manufacturing industries, particularly meat, poultry, seafood, processed food, ready-to-eat, ready-to-cook, chilled, or frozen food products.
• Experience in food formulation, ingredient functionality, food processing, and product optimization.
• Experience in product innovation, new product launches, and product renovation projects.
• Experience with industrial-scale production trials and technology transfer.
• Knowledge of food preservation, shelf-life extension, food quality improvement, and food safety technologies.
• Experience in cost optimization, alternative raw material evaluation, and value engineering.
• Experience working with international food standards, suppliers, and technical partners. Available Locations:
• Minburi, Bangkok
• Mahachai, Samut Sakhon
• Wang Noi, Phra Nakhon Si Ayutthaya
• Saraburi
• Nakhon Ratchasima (Korat)
• Klaeng, Rayong