Industry: Food Manufacturing
Location: [Insert Location]
Reports To: Quality Control Manager / Laboratory Manager
Perform routine and non-routine analysis of raw materials, in-process samples, and finished products including:
Soya flour & soya grit – moisture, protein, fat, fiber, ash, particle size, etc.
Fortified rice kernels (FRK) – vitamin and mineral content, bulk density, shelf life parameters, etc.
Vitamin-mineral premixes – potency, homogeneity, stability testing.
Operate and calibrate lab instruments such as HPLC, UV-Vis Spectrophotometer, AAS, ICP-MS, Kjeldahl apparatus, Soxhlet extractor, etc.
Ensure all lab activities comply with ISO/IEC 17025:2017 guidelines and NABL accreditation requirements.
Maintain and update SOPs, test methods, work instructions, equipment calibration records, and test reports.
Participate in internal audits, proficiency testing (PT), and inter-laboratory comparisons (ILC) as per NABL requirements.
Support production by ensuring raw materials and finished products meet defined specifications.
Identify non-conformities and assist in root cause analysis and corrective/preventive actions (CAPA).
Monitor storage conditions, sample retention, and shelf-life studies.
Schedule and perform periodic calibration and preventive maintenance of laboratory instruments.
Coordinate with external agencies for calibration traceability and ensure documentation is up to date.
Follow all laboratory safety protocols, including use of PPE, chemical handling, waste disposal, and emergency procedures.
Maintain cleanliness and hygiene in the laboratory to avoid contamination of samples.
Participate in method validation, research, and development of new test methods for micronutrient analysis.
Train junior lab staff and production team on basic lab practices, testing parameters, and food safety awareness.
Assist in preparing test reports and CoAs (Certificates of Analysis) for customer deliveries.
Support documentation required for FSSAI, WHO guidelines (for premix), and export compliance if applicable.
B.Sc./M.Sc. in Chemistry / Food Technology / Biochemistry or related field.
2+ years experience in a food testing laboratory; experience in NABL-accredited labs preferred.
Strong knowledge of food chemistry and micronutrient fortification.
Familiarity with GLP (Good Laboratory Practices) and food safety standards (FSSAI, HACCP, ISO 22000).