Margarine Development Engineer
マーガリンかいはつぎじゅつしゃ
Industry & Occupation
Classification
- Major : Research and Technical Occupations
- Middle : Development Engineers
- Minor : Food Development Engineers
Summary
A research and development position that handles formulation design, manufacturing process development, and quality control for food products (margarine) using oils and fats as raw materials.
Description
Margarine development engineers combine raw materials such as vegetable oils and fats, design formulations considering emulsification stability, texture, flavor, etc., and are responsible for optimizing manufacturing processes (batch and continuous types). In prototype evaluation, they conduct sensory evaluations, texture measurements, and shelf-life tests to verify achievement of quality control standards. They perform component analysis using analytical instruments (GC, HPLC, near-infrared, etc.), and also carry out development of regulatory-compliant and health-oriented products (low trans fatty acids, cholesterol-free, etc.). Collaboration with manufacturing sites and other departments (packaging, marketing) is necessary, and while responding to changes in consumer needs and legal regulations, they achieve functionality and cost optimization.
Future Outlook
Due to increasing health consciousness, growing demand for plant-derived lipids, and strengthened trans fatty acid regulations, the need for developing functional oils and fats and low-trans products is on an upward trend, with stable demand expected.
Personality Traits
Analytical mindset / Cautious and meticulous / Curious and inquisitive / Good team player / Patient and persevering
Work Style
Factory Lab Work / Flexitime / Research and Development / Team Development / Travel Required
Career Path
Junior Development Engineer → Development Engineer → Senior Development Engineer → Team Leader / Project Leader → R&D Department Manager → Laboratory Director
Required Skills
Analytical Instrument Operation / Emulsification Technology / Process Development / Quality Control (HACCP) / Sensory Evaluation
Recommended Skills
English Literature Reading / Food Labeling Law Knowledge / Process Simulation / Project Management / Statistical Analysis (Quality Data)
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Analytical & Logical Thinking | Because it is necessary to logically analyze the interactions between raw materials and manufacturing processes. |
| Attention to Detail & Accuracy | Because even small differences in formulation can greatly affect product quality. |
| Creativity & Ideation | Idea generation is essential in new product development tailored to consumer needs. |
| Learning Agility & Knowledge Acquisition | New raw materials and technologies are constantly evolving, requiring continuous learning. |
| Problem Solving | Because it is necessary to quickly resolve quality issues during prototyping. |
Aptitudes (Weaknesses Acceptable)
| Item | Description |
|---|---|
| Physical Stamina & Endurance | Because it mainly involves laboratory work with little heavy labor. |
Related Qualifications
- Food Hygiene Manager
- Food Hygiene Supervisor
- Pollution Prevention Manager (Air and Water Quality)
Aliases
- Margarine Engineer
- Oil and Fat Engineer
Related Jobs
- Confectionery Development Engineer
- Dairy Product Development Engineer
- Food Technologist
- Oil and Fat Chemistry Researcher