Responsibilities:
1.Responsible for expanding technical resources in alignment with company objectives, in order to enhance the competitiveness of the global soya sauce business.
2.Develop scientifically-based solutions and establish a foundation for future knowledge-based tools with digital integration to deploy superior products, achieve business objectives with speed and agility, and ensure accuracy.
3.Participate in the review and improvement of the current fermentation and production process to increase productivity and cost-efficiency.
4.Utilize analytical skills for formulation development, categorization, optimization, and scale-up to gain better insight and make informed decisions for long-term solutions.
5.Provide technical expertise from a global perspective to RD Zone teams and may be involved in inquiries and complaints for novel and globally launched products.
6.Collaborate with the basic research and fermentation team on technical projects and explore possible applications of technology in new end products, as well as assist in landing these applications.
7.Translate technological benefits into compelling end-product benefits for consumers, customers, and/or businesses.

Requirements:
1. Bachelor degree or above in Food Science, Food Chemistry, Food Engineering, Food Technology, Fermentation Technology or related disciplines. Minimum 5 years of experience in food industry, preferred in sauce related products.
2. Expertise in food technology and recipe development. Knowledge of food production and processing, particularly in fermentation technology and soybean derivative products.
3. Proficient in data processing with strong analytical and statistical skills, including experience in data and digital analysis.
4. Knowledge and experience in experimental design. Previous research experience is a plus.
5.Strategic thinker with excellent communication skills.
6. Passionate and knowledgeable in Chinese and Asian cuisine, cooking, and eating traditions.
7. Fluency in English. Willingness to travel.