Key Responsibilities1. Sensory EvaluationDevelop, manage, and maintain the company’s sensory program for dairy productsDesign sensory tests such as: Triangle test, Descriptive profiling, HedonicTrain, screen, and manage internal sensory panelsEstablish sensory attributes, lexicons, and scoring guidelines for each product categoryConduct routine sensory evaluations for: production release, Shelf-life studies, reformulated products, Supplier ingredient changesAnalyze sensory data and reports2. Application & Product Development SupportConduct application trials for dairy products in different end usesEvaluate the performance of raw materials in applications.Support product development specialist in prototyping, reformulation, and troubleshooting product or process issues.Validate product performance after process changesRecommend improvements in texture, flavor, stability, and overall sensory experience3. Quality & Process ImprovementCollaborate with QA to establish sensory acceptance criteria for finished products.Participate in investigations such as customer complaints by providing sensory analysis.Monitor sensory trends in production batches; identify abnormal flavor notesSupport shelf-life determination and verification studies.Contribute to continuous improvement projects for product quality consistency.
QualificationsBachelor’s degree in food science, Dairy Technology, Nutrition, or related field.Sensory Science certification is an advantage.Minimum 2 years in sensory analysis, R&D, QA, or application work within dairy or food manufacturing.Experience in dairy products is preferred.Strong sensory acuity and ability to detect subtle flavor/texture differences.Knowledge of dairy chemistry, microbiology, and processing.Familiarity with sensory software is a plus.Good understanding of statistical analysis for sensory data.Strong communication and cross-functional collaboration skills.Ability to lead panels and provide structured feedback.Willing to be placed in Malang.
