Food Director

Duties and Responsibilities: Provide expert advice on food processing techniques, ingredients, and formulations.Offer guidance on food safety regulations, quality assurance practices, and compliance standards.Advise clients on implementing sustainable and environmentally friendly practices in food production.Collaborate with clients to develop new food products or improve existing ones.Conduct research and experiments to optimize recipes, textures, flavors, and nutritional profiles.Evaluate emerging food trends and technologies to recommend innovative solutions to clients.Analyze production processes to identify inefficiencies and areas for improvement.Develop strategies to streamline operations, reduce costs, and increase productivity without compromising quality or safety.Implement best practices in food manufacturing, packaging, and distribution.Establish quality control protocols and standards for raw materials, intermediate products, and finished goods.Conduct audits and inspections to ensure compliance with regulatory requirements and industry standards.Troubleshoot quality issues and develop corrective action plans to address deficiencies.Provide training sessions and workshops to educate clients and their staff on food safety protocols, hygiene practices, and quality management systems.Keep abreast of latest developments in food technology, regulations, and industry trends to share knowledge with clients.Build and maintain strong relationships with clients through regular communication, responsiveness, and professionalism.Understand clients' needs and objectives to tailor solutions that align with their business goals.Act as a trusted advisor, offering continuous support and guidance to help clients succeed in their endeavors. Qualifications, Skills and Experience: Bachelor's degree in Food Science, Food Engineering, or related field. Master's is a plus.Proven experience in food technology, preferably in a consulting or advisory role.In-depth knowledge of food processing principles, food safety regulations, and quality management systems.Strong analytical skills with the ability to interpret data, identify trends, and make evidence-based recommendations.Excellent communication and presentation skills, both verbal and written.Effective project management abilities, including prioritization, time management, and resource allocation.Proficiency in relevant software tools for data analysis, project management, and technical documentation.Certification in food safety (e.g., HACCP, SQF, ISO) is desirable.Demonstrated ability to work independently as well as collaboratively in cross-functional teams.