Job Description:

1，Food service tea formulation conversion.

2，2019 milk tea and coffee PD lab work.

3, Scanning competitive space (RTD, Food Service as well as emerging technologies from her academic contacts) to deliver PBB new proposition in KO system.

4，Supporting the 2019 juice innovation lab prototyping work.

1，Focus on the ingredient application and analysis for sugar reduction products specifically for flavor intensity and mouth feel impact study.

2，Design the test scope and analysis for key flavor bases, mostly for sparkling and can extend to juice products.

3，Organize and summarize the study results for internal knowledge sharing and better serve for RCG work.

1.Basic Microbiology Lab work supporting.

2. Fermentation project supporting for sugar redue in juice.

3. Media Culture validation. Approved ingredients library documentation establishment. 

Qualification:

1,Education background / Bachelor or Major Master major in Food fermentation and engneering.

2, English Skill Good at writing, reading and speaking.

3, Computer Skill Good at Word, Excel Professional Skills.

4, Additional Requirements if requested Scientific research ability is prefered.

5, Days per week 5 days.