Open Secret - Manager Food Technologist (R&D)

About Us

The Company is a fast-growing, innovation-driven food & beverage brand making snacks fornew India. We are on a mission to transform the way India snacks by creating a range ofhealthy snack options that are delicious, healthier, and guilt-free. We blend food science, greattaste, and transparency to create better-for-you products families love.

About the Role

As Lead - Food Technologist, you will own the technical innovation pipeline—fromearly-stage recipe ideation through successful large-scale manufacturing. This is not alaboratory-only position. You'll be the critical bridge between market opportunity, consumerinsights, manufacturing feasibility, and regulatory reality. You'll work directly with contractmanufacturers, external consultants, ingredient suppliers, and internal teams to transform rawconcepts into production-ready, market-winning products.This role demands hustle, pragmatism, and solutions-orientation—the ability to navigateconstraints (cost, ingredient availability, shelf life, FSSAI compliance) while maintainingproduct integrity and delivering breakthrough innovation.We are scaling fast and we face new challenges everyday, you need to think fast, solve fastand if necessary, fail fast.

Key Responsibilities

1. Product Development and FormulationLead recipe development and prototype creation aligned with market trends andCompany’s healthy snacking positioningDesign formulations balancing sensory appeal, nutritional efficacy, cost, andmanufacturability.Conduct sensory evaluation, shelf-life testing, and quality analysis.Create detailed technical documentation(SOPs,BOM, processspecifications)

2. Scale-Up and Manufacturing Partnership

Identify, evaluate, and partner with contract manufacturers for productionManage pilot batches and troubleshoot scale-up issues affecting taste, texture, shelflife, or nutritionEstablish quality control checkpoints and standardize processes with manufacturingpartnersEnsure packaging and material compatibility for ingredient stability and shelf life

3. FSSAI Compliance and Regulatory Navigation

Ensure all products meet FSSAI regulations for composition, labeling, and safetyManage novel food approvals and regulatory submissionsGuide ingredient sourcing for compliance with food safety standards (HACCP, GMP,ISO 22000)Build relationships with accredited testing labs for validation

4. Consultant and Vendor Engagement

Identify and manage external consultants for specialized technical needs(functional ingredients, processing, allergen management)Evaluate and partner with ingredient suppliers; ensure cost competitiveness andregulatory suitabilityRepresent the Company in industry forums and maintain network of technical experts

5. Cross-Functional Collaboration

Partner with Product Management, Marketing, and Operations teams to translateconsumer insights into technical requirementsSupport Quality Assurance and go-to-market teams with technical guidance andvalidation

6. Innovation and Continuous Improvement

Identify emerging trends and evaluate commercial viability for the CompanyOptimize existing products for cost reduction, sustainability, or improved nutritionwithout compromising qualityTrack competitor benchmarking and market innovations

Qualifications

1. Bachelor's degree in Food Science, Food Technology, or Food Engineering (orequivalent qualification from a recognized institution)2. Certifications in HACCP, FSSAI, or GMP compliance preferred3. Proficiency in MS Office/Google Suite (especially Excel)4. Strong written and verbal communication skills, with the ability to prepare concisedocuments5. Positive attitude, strong sense of ownership, and willingness to go beyond the jobdescription as needed6. The candidate must not have any history or current habit of tobacco consumption -smoking, chewing, or vaping. (Tobacco is known to compromise a person sensoryability)

Experience

1. 5 to 8 years of hands-on experience in food product development, formulaoptimization, and scale-up manufacturing in an FMCG or food manufacturingenvironment2. Demonstrated experience transitioning prototypes from lab scale to commercialmanufacturing (minimum 3 – 5 successful product launches from concept to market)3. Hands-on experience with sensory testing, shelf-life studies, and quality control testing(chemical, microbiological, nutritional analysis)4. Proven experience collaborating with contract manufacturers, ingredient suppliers,and external consultants5. Familiarity with FSSAI regulatory requirements, labeling standards, and approvalprocesses for novel foods or functional products6. Experience in at least 2 of these categories: bakery, savoury snacks, breakfastcereals, or protein-based foods