Day-to-Day Responsibilities
Designing or reviewing processing lines for products such as dairy, snacks, beverages, ready-to-eat meals and frozen foods.
Calculating mass and energy balances to size equipment such as mixers, heat exchangers, dryers and evaporators.
Setting and monitoring process parameters such as temperature, pressure, time and flow to keep quality consistent.
Scaling up recipes from laboratory or pilot trials to full production batches.
Troubleshooting breakdowns, yield losses and quality defects on the shop floor, working with operators and maintenance teams.
Making sure processes follow food safety rules, hygiene standards and documentation requirements such as HACCP-based plans and FSSAI norms.
Planning equipment upgrades and energy or water efficiency improvements that reduce cost and waste.


