Vacancy Description
• Bachelors degree in FOOD TECHNOLOGY, CHEMISTRY, BIOLOGY, CHEMICAL ENGINEERING, NUTRITION
• 1 YEAR EXPERIENCE IN R & D
BACKGROUND IN FOOD INGREDIENTS FUNCTIONALITY
(MEAT PRESERVATIVES, CURING SALTS ETC) GMP, HACCP, HALAL , FSMS EXPERTISE
• 1 YEAR EXPERIENCE IN R & D
BACKGROUND IN FOOD INGREDIENTS FUNCTIONALITY
(MEAT PRESERVATIVES, CURING SALTS ETC) GMP, HACCP, HALAL , FSMS EXPERTISE
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