To lead science-driven innovation and end-to-end product development for oil and fat systems including margarine spreads mayonnaise and emulsified sauces. The role leverages expertise in colloidal science fat crystallization and emulsion engineering to drive new product development and continuous improvement.

The position is responsible for developing robust formulations scalable manufacturing processes ensuring regulatory compliance and maintaining cost competitiveness. Exposure to adjacent categories such as breakfast cereals noodles seasonings and snacks will enable cross-category synergies and innovation. The role also focuses on applying research and technology to meet evolving consumer needs enhance product quality support sustainability initiatives and strengthen competitive advantage.