manufacturing environment, pigment dispersions, paint technology, or coatings applications. Direct colorant and/or coatings chemistry, polymer chemistry, surfactant technology, or rheology is desirable. Experience using colour
manufacturing environment, pigment dispersions, paint technology, or coatings applications Direct colorant and/or coatings chemistry, polymer chemistry, surfactant technology, or rheology is desirable Demonstrated ability dispersions, paint technology, coatings, coatings chemistry, polymer chemistry, surfactant technology, Data Color
manufacturing environment, pigment dispersions, paint technology, or coatings applications. Direct colorant and/or coatings chemistry, polymer chemistry, surfactant technology, or rheology is desirable. Experience using color
manufacturing environment, pigment dispersions, paint technology, or coatings applications. Direct colorant and/or coatings chemistry, polymer chemistry, surfactant technology, or rheology is desirable. Experience using color
manufacturing environment, pigment dispersions, paint technology, or coatings applications.
requested for creation and application needs, technology performance assessment, and physical testing requirements, internal testing needs, or new technology development for selected flavour types. Participate making connections to related, but separate technologies. Make suggestions for future research or sensory
requested for creation and application needs, technology performance assessment, and physical testing requirements, internal testing needs, or new technology development for selected flavour types. Participate making connections to related, but separate technologies. Make suggestions for future research or sensory
on Value Added Bakery (VAB) categories and/or technologies: frozen bakery and desserts, and ice cream.
National Diploma in Food Technology, BSc Food Science or equivalent
Minimum
N. Dip Food Technology or Biotechnology and experience in a quality assurance environment is required ideal candidate should have an N. Dip in Food Technology or Biotechnology and experience in a quality
Requirements: Diploma/Degree – Food Technology/Food Science 2-5 years' experience in a Product Development