R & D Specialist (Chocolate Beverages, Cocoa Products & Confectionery) at Johnvents Foods Limited

Johnvents Foods Limited launched Johnvents Pure Cocoa Powder, an everyday beverage that provides 100% cocoa nourishment. It acquired and set up a cocoa product factory in Idanre for the production of Oluji Pure Cocoa Powder, Johnvents Chocolate drink, Cocoa Pops, Cocoa Cube, and other cocoa-based consumer products.

At Johnvents Foods, the goal is to create nourishing experiences that foster happiness, build bonds and nurture unforgettable moments. Whether you’re hosting a special occasion, enjoying an intimate dinner for two, or simply treating yourself to a moment of food bliss, you can be sure of an unforgettable moment filled with nourishment, innovative flavors, treasured memories, and sensational experiences. This is because we believe food is a catalyst for creating meaningful experiences that nourish both the body and the soul.

We are recruiting to fill the position below:

Job Title: R & D Specialist (Chocolate Beverages, Cocoa Products & Confectionery)

Location: Idanre, Ondo
Department: Research & Development (R&D)
Reports To: R&D Lead 

Job Summary

• The R&D Specialist is responsible for developing, improving, and commercializing products within the company's portfolio of:
  • Chocolate Drinks
  • Cocoa Powder
  • Chocolate Bars
  • Choco Pops
  • Choco Cubes
• The role focuses on product formulation, process optimization, raw material evaluation, sensory analysis, quality improvement, and innovation to ensure products meet quality, consumer, regulatory, and business requirements.

Key Responsibilities
Product Development and Innovation:

• Develop new products from concept through commercialization.
• Formulate and optimize recipes for beverages, cocoa products, cereals, and confectionery products.
• Conduct laboratory, pilot plant, and production-scale trials.
• Improve existing products to enhance taste, texture, nutritional profile, shelf life, and cost efficiency.
• Benchmark products against competitors and industry standards.
• Translate consumer and market insights into innovative product solutions.

Chocolate Beverage and Cocoa Powder Development:

• Develop and optimize formulations for chocolate drinks and cocoa-based beverages.
• Improve cocoa powder functionality, solubility, flavor, and sensory characteristics.
• Evaluate cocoa bean derivatives and ingredient performance.
• Conduct stability and shelf-life studies for beverage products.
• Support the development of fortified and value-added cocoa products.

Chocolate Bar Development:

• Develop new chocolate bar formulations and product variations.
• Optimize processes related to:
  • Mixing
  • Refining
  • Conching
  • Tempering
  • Moulding
  • Packaging
• Improve texture, flavor, gloss, snap, and product stability.
• Conduct product trials to improve yield and production efficiency.

Choco Pops and Choco Cubes Development:

• Develop and improve breakfast cereal and snack formulations
• Optimize processing parameters for:
  • Mixing
  • Extrusion
  • Drying
  • Coating
  • Flavor application
• Improve crunchiness, flavor retention, appearance, and shelf stability.
• Evaluate alternative ingredients and fortification opportunities.

Process Optimization:

• Identify opportunities to improve manufacturing efficiency and product consistency.
• Analyze production data to enhance productivity and reduce waste.
• Support troubleshooting of production challenges.
• Participate in continuous improvement and cost-reduction initiatives.
• Validate process changes prior to implementation.

Sensory Evaluation and Consumer Testing:

• Conduct sensory evaluations and product tasting panels.
• Analyze consumer feedback and product acceptance data.
• Recommend improvements based on sensory and market research findings.
• Support consumer preference studies and product benchmarking activities.

Raw Material and Ingredient Evaluation:

• Assess new ingredients, additives, flavors, and cocoa derivatives.
• Evaluate alternative raw materials for quality and cost optimization.
• Support supplier qualification and approval activities.
• Develop and maintain ingredient specifications.

Quality, Food Safety and Regulatory Compliance:
Ensure product development activities comply with:

• GMP
• HACCP
• ISO 22000 / FSSC 22000
• Local Food Regulations
• Customer Requirements
• Support investigations of product quality issues and customer complaints.
• Participate in root cause analysis and corrective action implementation.
• Ensure accurate nutritional and product labeling information.

Laboratory and Technical Activities:

• Maintain detailed records of formulations, trials, and research findings.
• Prepare technical reports and recommendations.

Qualifications
Education:

• Bachelor's Degree in: Food Science and Technology, Food Engineering, Industrial Chemistry, Biochemistry, Chemical Engineering, Nutrition or related sciences discipline

Experience:

• 3–7 years of experience in Food and Beverage Manufacturing.

Experience in:

• Cocoa Processing
• Chocolate Manufacturing
• Beverage Formulation
• Confectionery Product Development
• Experience managing product development and improvement projects.

Technical Competencies:
Product Knowledge:

• Cocoa Processing Technology
• Chocolate Manufacturing
• Beverage Formulation
• Cereal Processing
• Flavor Development
• Ingredient Functionality
• Packaging Technology
• Shelf-Life Studies

Technical Skills:

• Product Formulation
• Process Validation
• Sensory Evaluation
• Laboratory Analysis
• Statistical Data Analysis
• HACCP and GMP
• Root Cause Analysis
• Project Management
• Cost Optimization.

Application Closing Date
Not Specified.

How to Apply
Interested and qualified candidates should send their CV to: recruitment@johnvents.com using the job title as the subject of the email.