Vacancy for Dairy Technologist
Vacancy for Dairy Technologist
Company : UNIBourne Food Ingredients LLP
We have an opening for Dairy Technologist in Techno
Commercial Marketing
Position : Dairy Technologist
Qualification : B.Tech/M Tech in Dairy Specialization
Experience: Looking for candidate having 2-3 years of
Location : Mumbai
Requirements:
In-depth Technical knowledge wrt the regulations i
the dairy industry
Hands on experience, on trials taken for various end
products
Job Description:
Handling techno-commercial activities for Dairy Ingredients portfolio.
Working with customers on application development
includes Paneer, lce cream/Frozen Dessert, Cheese, UHT
dairy products and all Dairy products
New product development and do the Trials at
Customer Plant
Building and retaining client relationship through
continuous follow up with clients for their requirements.
Interested candidate can share their CV
at
Apply for Food technologist internship
Company description
UniBourne Food ingredients LLP – Mumbai, is a leading importer & d istributor of specialty & functional food and nutraceutical ingredients. We do mainly two types of business – either import/ purchase – stock & sell in local markets or indent the same. At UniBourne we believe in creating perpetual value for customers. Our mission is to provide the clients with best quality and most innovative range of food ingredients covering the various segments of food / fruit processing industry like Bakery, Confectionery, Snacks, Frozen Foods, Dairy, Fruits & Vegetables, Soups & Sauces, Health Drinks, RTE Foods, Beverages, etc. UniBourne is committed to bring the world of Food Ingredients to your doorstep.
Product description
Wheat Gluten is manufactured from high – quality wheat by three-phase separation technology. It can be used in a wide variety of applications including bakery products, breading, batters, coating & flavors, breakfast cereals, pizza.
Wheat Fiber is natural high – cellulose fiber obtained from Wheat , does not contain gluten and can be widely used in the food industry.
Soy protein isolate with fast dispersion and solution speed, bland taste,neutral flavor, and excellent nutritional properties, it can be soluble in water easily, no caking formed in the dispersion process. It is recommended for dry blended applications.
