Job Description

• Conduct organoleptic panel tests evaluating flavor, crunch, aroma, and color on finished food batches before release to the warehouse.
• Safeguard product consistency and sensory standards through systematic taste profile tracking and independent release verification.
• Support research and development compliance by documenting test results, investigating sensory deviations, and maintaining audit readiness.

Key Duties & Responsibilities

• Conduct organoleptic panel tests assessing flavor, crunch, aroma, and color on finished product batches prior to warehousing release.
• Set up blind sensory panels and prepare reference materials, sampling plans, and testing forms using approved methodologies.
• Exercise independent release authority based on approved sensory specifications and document the basis for all acceptance or hold decisions.
• Identify, contain, and document deviations or unusual taste profiles, preventing non conforming batches from being accepted.
• Participate in evidence based root cause analysis investigations for sensory defects and verify the completion of corrective actions.
• Maintain complete, legible, and traceable sensory test logs, panel records, and shift reports for internal and external audit reviews.
• Coordinate with production and warehousing teams to sequence daily sampling activities and communicate release outcomes without delay.
• Adhere strictly to personal hygiene, food safety, and occupational health protocols throughout all tasting and sample handling procedures.

Skills

• Sensory testing methodology and organoleptic scoring for flavor, aroma, color, and texture.
• Blind taste panel setup and systematic product taste profile tracking.
• Technical quality judgement and objective non conformance identification.
• Accurate recording and documentation of laboratory test data and evaluation logs.
• Clear communication for reporting deviations, urgent concerns, and handover notes.

Education Qualifications & Experience

Education Qualifications

• Bachelor’s Degree, Higher Diploma, Ordinary Diploma, National Diploma, or relevant laboratory/technical qualification in Food Science and Technology, Food Processing Technology, Chemistry, Industrial Chemistry, Analytical Chemistry, Biochemistry, or Microbiology.
• Recognized qualifications in Biological Sciences, Biotechnology, Laboratory Science, Environmental Health, Public Health, Quality Management, Packaging Technology, Agriculture, Applied Sciences, Chemical Engineering, or a closely related science or engineering discipline.
• Certifications in HACCP, ISO 9001, ISO 22000, food safety, internal auditing, or laboratory quality systems are an added advantage.

Experience

• No prior work experience required.
• Fresh food science graduates are welcome, with 1 month of specialized sensory calibration training provided.