R
Research & Development Technologist at RCL Foods
RCL Foods
October 14, 2026
Full-time
On-site
Purpose of the role:
To develop products according to brief, lead all laboratory and factory trials, and manage delivery of R&D projects from concept to launch
Minimum Requirements
BSc or BSc(Hons) in Food Science or equivalent qualification
National Diploma or BTech in Food Technology or equivalent qualification
Computer literacy courses
2 years R&D experience with in-store baking and/or plant baking experience
Duties & Responsibilities
Innovation:
Conduct regular trade reviews and identify gaps in the market for potential innovations.
Assist in customer presentations and conduct proactive product development.
Identify opportunities in current product recipes and processes for recipe and cost optimisation.
Product Development:
Develop products according to project brief or customer specification.
Conduct the necessary laboratory and factory trials for the launch of new products.
Develop make-up recipe and cooking instructions, for premixes/maize/coatings, respectively.
Liaise with suppliers for the sourcing of new ingredients.
Keep abreast with new ingredient technologies for recipe and cost optimisation.
Screening of all raw materials to ensure they are suitable for the application and/or manufacturing plant.
Conduct sensory evaluation/tasting sessions for products that are in development.
Develop product specifications.
Conduct product shelf-life tests and reports.
Train the production teams on how to manufacture the new product while conducting factory trials in conjunction with them.
Liaise with commercial teams to complete product costings.
Project Management:
Provide input towards the development of project timelines for all projects in the R&D pipeline.
Manage project delivery against project timelines.
Quality Assessments:
Conduct quality assessments such as softness, texture, volume, water activity studies, sensory analysis where required.
Interpretation of data collected from the quality assessment instruments.
Administration & Reporting:
Recording of all laboratory trial data.
Ensuring all relevant QC & Food Safety documents are completed for all new ingredients.
Completing and archiving of all laboratory trial data.
Compiling of all factory trial reports.
Drafting of project specifications.
Completing shelf-life test reports.
Knowledge
Basic knowledge of flour, it's quality specifications and associated applications
Understanding of baking (bread and flour confectionery)
Detailed knowledge of the instruments used for bread quality assessments
Knowledge of bakery SOP's
Technical knowledge of raw materials
Basic laboratory management
Computer literacy
Skills
Administrative
Planning & Time Management
Attributes
Attention to detail
Professional
Deadline:15th October,2026
To develop products according to brief, lead all laboratory and factory trials, and manage delivery of R&D projects from concept to launch
Minimum Requirements
BSc or BSc(Hons) in Food Science or equivalent qualification
National Diploma or BTech in Food Technology or equivalent qualification
Computer literacy courses
2 years R&D experience with in-store baking and/or plant baking experience
Duties & Responsibilities
Innovation:
Conduct regular trade reviews and identify gaps in the market for potential innovations.
Assist in customer presentations and conduct proactive product development.
Identify opportunities in current product recipes and processes for recipe and cost optimisation.
Product Development:
Develop products according to project brief or customer specification.
Conduct the necessary laboratory and factory trials for the launch of new products.
Develop make-up recipe and cooking instructions, for premixes/maize/coatings, respectively.
Liaise with suppliers for the sourcing of new ingredients.
Keep abreast with new ingredient technologies for recipe and cost optimisation.
Screening of all raw materials to ensure they are suitable for the application and/or manufacturing plant.
Conduct sensory evaluation/tasting sessions for products that are in development.
Develop product specifications.
Conduct product shelf-life tests and reports.
Train the production teams on how to manufacture the new product while conducting factory trials in conjunction with them.
Liaise with commercial teams to complete product costings.
Project Management:
Provide input towards the development of project timelines for all projects in the R&D pipeline.
Manage project delivery against project timelines.
Quality Assessments:
Conduct quality assessments such as softness, texture, volume, water activity studies, sensory analysis where required.
Interpretation of data collected from the quality assessment instruments.
Administration & Reporting:
Recording of all laboratory trial data.
Ensuring all relevant QC & Food Safety documents are completed for all new ingredients.
Completing and archiving of all laboratory trial data.
Compiling of all factory trial reports.
Drafting of project specifications.
Completing shelf-life test reports.
Knowledge
Basic knowledge of flour, it's quality specifications and associated applications
Understanding of baking (bread and flour confectionery)
Detailed knowledge of the instruments used for bread quality assessments
Knowledge of bakery SOP's
Technical knowledge of raw materials
Basic laboratory management
Computer literacy
Skills
Administrative
Planning & Time Management
Attributes
Attention to detail
Professional
Deadline:15th October,2026