Assistant Research Officer, Specialty Fats

Responsibilities

• Research & product development
• Investigate factors affecting emulsion stability and product texture in fat-based food systems.
• Study the physical and chemical interactions between fats and other components (e.g., proteins, emulsifiers, stabilizers) to improve product performance.
• Collaborate with cross-functional teams to translate research findings into innovative techniques and products.
• Documentation & Reporting:
• Analyze research data, generate detailed reports, and communicate results effectively to supervisor.
• Additional Duties:
• Support broader R&D objectives by undertaking additional responsibilities as required.
• Required Qualifications:
• Degree in Food Science, chemistry or a closely related field.
• Knowledge of fats, proteins and emulsions, with research experience in food systems.
• Strong problem-solving skills, creativity, and a collaborative team-oriented mindset.

Additional Information

Company Overview: Wilmar International Limited is Asia's leading agribusiness group, involved in activities such as oil palm cultivation, edible oils refining, oilseeds crushing, consumer pack edible oils processing, specialty fats, oleochemicals, biodiesel manufacturing, and grains processing. With over 1,000 manufacturing plants and a vast distribution network covering China, India, Indonesia, and more than 50 other countries, Wilmar is supported by a multinational workforce of about 100,000 people. Job Summary: We are seeking a highly motivated researcher with a strong background in food science to join our dynamic R&D team. The successful candidate will work on innovative research projects in the specialty fats domain, focusing on factors that influence product stability, texture, and functionality. This role will involve designing, optimizing, and enhancing fat-based formulations for a variety of food applications.

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