Manager – Product Development – Rice and Besan – ITC Limited Bengaluru Karnataka India
About the Job – Manager – Product Development – Rice and Besan – ITC Limited Bengaluru Karnataka India
Role: Manager-Product Development (Rice(Must), Besan, Namkeen, Dal, Cereals)
Qualification: Food Technology
Years of Experience: 7-8 years
1-New product conceptualization
Identify product concepts based on scan of market environment, knowledge of consumer insights (tastes and preferences), understanding of future market scenario based on drivers of consumer preferences; technology and equipment availability etc.; define raw material and equipment requirements; understand regulatory requirements; prepare product p&l, capital expenditure; develop prototypes/samples of product concept; prepare business case detailing product concept and other requirements; present business case and samples to category head for approval, seek inputs and incorporate required changes in order to ensure product concepts are developed as per customer requirements and overall business plan.
2-Product line extension / blend conceptualization
Understand the product line extension requirements from business plan requirements; prepare concept/ seasoning brief based on consumer research and market understanding; provide to flavour houses; co create samples in lab; conduct preliminary internal evaluation and screening of options developed; conduct consumer research with external agency; analyse results and shortlist options; build seasoning options pipeline for reference on an ongoing basis in order to ensure product line extensions are developed as per customer requirements and overall business plan.
3-Operations support and troubleshooting
Investigate root cause of critical issues at manufacturing facilities related to raw material, equipment, process, quality etc.; provide guidance to team on troubleshooting issues in order to ensure smooth and continuous manufacturing of products.
4-Commercial scale technical feasibility analysis
Identify new technology/equipment requirements; shortlist and finalize equipment supplier; finalize equipment design requirements jointly with the supplier and the manufacturing team; place orders with vendors; oversee installation and commissioning and sign off on agreed efficiencies; participate in new equipment/technology trial at factory; provide inputs and finalize equipment; handover finalized equipment/technology to manufacturing team in order to ensure smooth implementation of new technology as per product requirements and manufacturing constraints.
5-Recipe development
Finalize recipe requirements; identify raw material / equipment requirements; identify and qualify flavour houses; conduct trials for recipe development; validate regulatory aspects of the recipe developed; conduct internal evaluation (within team) of the recipe output; suggest modifications and finalize recipe developed; in case of in-house recipe development, validate sample once developed; qualify the sample for further shelf life study in order to ensure timely development of recipe as per customer requirements and within the defined budget.
6-Internal product evaluation
Coordinate internal product evaluation for the products; participate as a panel member along with category and marketing team in internal product evaluation; review and analyse product evaluation results; jointly decide with relevant teams on ‘go-no go-modifications’ for the new product/ extension; monitor and review implementation of modifications and resolve issues if any in order to ensure internal product evaluation aids in further improvements to product as per market requirement.
7-Technology/ recipe knowledge transfer
Review and sign off on inputs for standard operating procedures (sop) and bill of material details; conduct training on product related manufacturing parameters/sop for manufacturing team; participate in the first manufacturing run and resolve issues if any in order to ensure comprehensive knowledge transfer to relevant teams for timely stabilization of new product/ extension manufacturing.
8-Product related cost reduction initiatives
Identify cost improvement possibilities related to recipes / raw material and other related areas; validate cost improvement ideas proposed by respective functions; monitor and review implementation of initiatives; review effectiveness of initiatives and suggest further improvements in order to ensure continuous improvement in recipe/raw material and other product related costs without any effect on product quality.
9-Bulk trial
Coordinate for availability of required machinery/ machine time, raw material availability and resource allocation etc.; send the bulk sample to cpt for shelf life studies in order to ensure smooth and timely execution of bulk trial to aid in further improvements to product as per market requirement
10-CPT
Provide inputs for sensory parameters to marketing team for finalization of action standards and questionnaires; for product line extension, understand existing equivalent product market standards; provide inputs to set benchmark on product aspect and finalise action standards and questionnaires accordingly;
send product samples to external agencies for cpt; jointly decide “go”, “no-go”, “modify” along with marketing and category head based on cpt results in order to ensure development of new product/ line extension in line with consumer requirements and superior to competition
11-Shelf life study
Review and finalize shelf life study parameters/protocols; participate in evaluation of shelf life study; monitor and review study results; communicate the final shelf life study results to relevant teams in order to ensure timely and accurate input to business on shelf life study results.
12-New product launch
Review product brief provided to manufacturing/ brand team; qualify launch of products through first manufacturing sample (fms); gather consumer feedback from brand team; take corrective action wherever necessary in order to ensure successful launch of new product/product line extensions within defined timelines
12-Category Specific Requirements
1. Designing of besan blends based on product understanding and consumer preference
2. Finalizing besan blends and providing samples for conducting CPT
3. Developing Specifications for besan blends
4. Launching of besan in collaboration with other teams
5. Management of PD lab and training manpower for business needs
6. Assessment of Chana & Besan quality and new Locational preferences
7. Studying Storage stability of Besan
8. Development of nutritionally enriched besan blend
9. Development of organic Sona Masoori rice
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