The Seasoning Specialist is responsible for the design, development, and application of spice blends and seasoning solutions. This role requires a technical expert who can balance the rich, traditional taste profiles of the Egyptian market with the rigorous quality, regulatory, and "clean label" demands of the European food industry. He or she will be transforming raw ingredients into high-performance savoury systems for meat, snacks, and convenience foods.Key ResponsibilitiesProduct Development & InnovationFormulation: Develop and optimize bespoke seasoning blends for meat, snacks, sauces, and instant meals, ensuring high impact and consistent performance.Regional Adaptation: Tailor formulations to meet local Egyptian consumer preferences while ensuring ingredients and processes meet European export standards (e.g., EFSA compliance).Performance Optimization: Improve flavour stability, salt/acid balance, and the functional interaction between seasonings and food bases.Technical Application & SupportTroubleshooting: Solve complex application issues related to flavour migration, colour stability, or texture during industrial processing (frying for eg.,).Scale-Up: Lead pilot trials and support production teams during the transition from laboratory samples to full-scale industrial manufacturing.Internal Liaison: Provide technical expertise to Sales and Production teams to ensure product feasibility and cost-efficiency.Quality, Regulatory & DocumentationCompliance: Ensure all blends adhere to EOS (Egypt), Halal, and European Food Safety regulations.Export Standards: Manage technical specifications for raw materials, with a focus on sterilization protocols (e.g., steam-treated spices) required for the EU market.Data Integrity: Maintain meticulous records of formulations, trial results, sensory evaluations, and technical data sheets (TDS).Customer CollaborationPartner with Europe R&D teams to co-develop innovative solutions.Conduct professional product demonstrations and sensory sessions to showcase the value of new seasoning concepts.QualificationsEducation: Bachelor’s degree in Food Science, Food Technology, or a related scientific field.Experience: 5–7 years in seasoning development, savoury ingredients, or flavour applications. Specific expertise in Meat or Snack applications is essential.Technical Skills: Deep knowledge of food chemistry, ingredient functionality, and the "Heart and Part" development approach.Languages: Full professional proficiency in English (written and verbal) is required for international collaboration and documentation.Competencies: Strong project management skills, analytical thinking, and the ability to work within cross-functional teams.