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

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 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.
• The R&D Specialist is responsible for developing, improving, and commercializing products within the company's portfolio of:
  • Chocolate Drinks
  • Choco Pops
  • Cocoa Powder
  • Choco Cubes
  • Chocolate Bars

Key Responsibilities
Product Development and Innovation:

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

Chocolate Beverage and Cocoa Powder Development:

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

Chocolate Bar Development:

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

Choco Pops and Choco Cubes Development:

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

Process Optimization:

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

Sensory Evaluation and Consumer Testing:

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

Raw Material and Ingredient Evaluation:

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

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

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

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:

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

Technical Competencies:
Product Knowledge:

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

Technical Skills:

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