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R&D Specialist - Food

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Job ID 320956 Date posted 04/23/2026 Location : Tokyo, Japan

Job Purpose and Impact

The R&D Specialist will support the development and commercialization of processed poultry and fried chicken products, working closely with internal teams and customers to deliver successful food solutions in the market.
This is a hands-on role with direct exposure to real commercial products widely consumed by customers. In this role, you will contribute to end-to-end food product development, including formulation, testing, and scale-up, with a focus on meat / poultry applications, seasoning, and coating systems (batter & breading).

Key Accountabilities

• Support development of fried chicken, poultry, and processed meat products from concept to commercialization
• Assist in formulation work, including seasoning, marinade, batter, and breading systems
• Participate in pilot trials and plant trials, ensuring successful scale-up in manufacturing environments
• Collaborate with cross-functional teams including marketing, sales, operations, and quality
• Translate customer and market needs into practical product development solutions
• Support testing programs for new and existing products, including sensory and performance evaluation
• Maintain documentation for formulations, processes, and testing results
• Follow food safety, regulatory, and quality standards in all development activities

Qualifications

Minimum Qualifications

  • Bachelor's degree in a related field or equivalent experience
  • R&D experience in Food industry is necessary
  • Native-level or fluent Japanese communication skills required for business use.

Preferred Qualifications

  • Preferred Qualifications

    ・Foundational understanding of product development, analytical testing, and marketing strategy

    ・Experience working in a manufacturing environment

    ・Basic knowledge of finance and general business principles

    ・Experience in operations-related roles

    ・Product management experience

    ・Experience in food formulation and product commercialization

    ・Knowledge of food ingredients and their functional properties

    ・Research and development experience

    ・Strong familiarity with food products and the ability to adapt flexibly to changes in critical business systems

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