Research And Development Specialist (Instant Noodle)

Company Description Nam Duong International Foodstuff Corporation, established in 1951, is a well-recognized Vietnamese brand with a strong presence in domestic and international markets. The company is known for producing high-quality soy sauce products that preserve traditional flavors. In addition to soy sauce, Nam Duong offers a wide range of sauces and spices, including chili sauce, tomato sauce, and bouillon granules. The organization focuses on combining time-honored recipes with modern production standards to serve diverse consumer tastes and global market demands.

Role Description The Research and Development Specialist (Instant Noodle) is a full-time, on-site role based in Ho Chi Minh City, Vietnam. This role is responsible for developing new instant noodle products and improving existing formulations to meet quality, safety, and market requirements. Daily tasks include conducting product and ingredient research, performing lab-based experiments, analyzing sensory and nutritional profiles, and coordinating pilot production trials. The specialist will collaborate with cross-functional teams such as quality assurance, production, and marketing to ensure product consistency and regulatory compliance. The role also involves documenting test results, preparing technical reports, monitoring industry trends, and supporting continuous improvement initiatives in instant noodle product lines.

Qualifications

• Conduct research, development, and continuous improvement of Bakery Flour Products and/or InstantNoodle/Pasta Products in line with business objectives and customer requirements.
• Perform formulation trials, select suitable raw materials, and optimize blending ratios to ensure product quality, consistency, and production efficiency.
• Evaluate the characteristics and performance of raw materials, semi-finished products, and finished products throughout the product development process.
• Conduct laboratory trials and/or production line trials, while monitoring, recording, and analyzing trial results.
• Collaborate closely with Production, QA/QC, Engineering, Purchasing, and Sales & Marketing teams during product development and improvement projects.
• Investigate product quality, sensory, or functionality issues and propose effective corrective and improvement solutions.
• Participate in the development and maintenance of formulations, technical specifications, testing procedures, and R&D documentation.
• Monitor market trends, new ingredients, and emerging technologies to recommend innovative product development and improvement opportunities.
• Perform other duties and assignments as delegated by the R&D Manager.

1. Bachelor's degree in Food Technology, Biotechnology, Food Chemistry, or a related field.
2. Strong knowledge of food ingredients, formulation development, blending techniques, and food manufacturing processes.
3. Preference will be given to candidates with R&D experience in one of the following areas:

• Wheat Flour/Bakery Products: bread flour, cake flour, steamed bun flour, premixes, etc.
• Noodle/Strand Products: instant noodles, dried noodles, fresh noodles, or other noodle-based products.

1. Ability to conduct product trials, perform sensory evaluations, and analyze test results.
2. Strong experimental, analytical, and continuous improvement mindset, with attention to detail and problem-solving skills.
3. Ability to work effectively with cross-functional teams and perform tasks in a manufacturing environment.
4. English: Ability to read and understand technical documents is an advantage.
5. Proficient in Microsoft Office applications, particularly Excel, to meet job requirements.