The Company Our client is an emerging food manufacturer establishing a greenfield operation in Pakenham, with production planned to commence in 2026. With a strong focus on innovation, quality, and healthier formulations, the business is investing heavily in research-led product development. Working closely with an external R&D body, they are building a unique portfolio of next-generation noodle products designed to disrupt the market. The Roles Reporting directly to the Managing Director, these two Food Technologist roles will be instrumental in developing a completely new product range from the ground up. Both positions will manage end-to-end New Product Development, from ideation through to commercialisation. Role 1: Food Technologist - Flour & Noodle Development Role 2: Food Technologist - Sauces (Wet & Dry) for Noodle Applications Key responsibilities include: Leading end-to-end NPD from concept, trials, and scale-up to commercial launch Developing innovative noodle formulations, dough systems, and flour-based products (Role 1) Developing wet and dry sauce formulations tailored specifically to noodle applications (Role 2) Collaborating with an external R&D partner to accelerate innovation and technical development Conducting trials, sensory evaluation, and shelf-life testing Ensuring formulations meet food safety, quality, and regulatory requirements Translating creative ideas into scalable, manufacturable products Working cross-functionally with operations, quality, and commercial teams Contributing fresh thinking, energy, and originality to build a standout product range These are hands-on, high-energy roles suited to technologists who thrive in fast-paced, greenfield environments and are excited by true innovation. Requirements The ideal candidates will bring: Degree qualification in Food Science, Food Technology, or a related discipline Proven experience managing end-to-end New Product Development in food manufacturing Strong technical expertise in relevant product categories: Flour, dough, and noodle systems (Role 1) Wet and dry sauce formulation, seasoning, and flavour systems (Role 2) Experience working with external R&D partners or research organisations High creativity, curiosity, and a passion for developing new, market-leading products Strong understanding of food safety, quality, and regulatory requirements Ability to work autonomously while influencing senior stakeholders A proactive, energetic mindset with the drive to bring bold ideas to life Contact Please call Eugene Lane-Mullins on 0435 914 485 or email e.lane-mullins@aspectpersonnel.com.au to discuss these roles or other opportunities in more detail.
