Head – Product Development (Oil & Fats) West Africa

Job Description

Designation: Head Product Development (Oil & Fats)

Department: R&D / Research & Development

Purpose of the Role

To lead science-driven innovation and end-to-end product development for oil and fat systems including margarine spreads mayonnaise and emulsified sauces. The role leverages expertise in colloidal science fat crystallization and emulsion engineering to drive new product development and continuous improvement.

The position is responsible for developing robust formulations scalable manufacturing processes ensuring regulatory compliance and maintaining cost competitiveness. Exposure to adjacent categories such as breakfast cereals noodles seasonings and snacks will enable cross-category synergies and innovation. The role also focuses on applying research and technology to meet evolving consumer needs enhance product quality support sustainability initiatives and strengthen competitive advantage.

Key Responsibilities

1. Innovation Leadership

• Drive development of innovative product concepts aligned with consumer trends and market demands.
• Lead technology-driven advancements in product formulations and processing techniques.
• Build a pipeline of differentiated high-impact products across relevant categories.

2. Product Development & Optimization

• Lead formulation and process development for oils fats emulsions and related products.
• Improve quality functionality shelf life and cost-efficiency of existing product portfolio.
• Implement value engineering programs to optimize cost without compromising quality.

3. Sustainability & Cost Efficiency

• Integrate sustainable practices into product design ingredient sourcing and processing.
• Promote the use of locally sourced raw materials to optimize supply chain and costs.
• Support environmentally responsible innovation aligned with long-term sustainability goals.

4. Cross-Functional Collaboration

• Partner with marketing manufacturing supply chain and quality teams to ensure successful product commercialization.
• Provide technical leadership during scale-up industrial trials and plant implementation.
• Collaborate with external partners suppliers and research institutions as required.

5. Regulatory & Compliance Management

• Ensure all product developments comply with local and international food regulations.
• Maintain adherence to GMP GHP and other quality and safety standards.
• Oversee documentation specifications and compliance protocols.

6. Market & Consumer Insights

• Conduct market research and consumer studies to identify trends opportunities and gaps.
• Translate consumer insights into actionable product strategies.
• Track emerging technologies and ingredient innovations relevant to category growth.

Key Challenges

• Increasing utilization of local/raw materials in product development
• Balancing innovation with cost constraints and commercial viability
• Navigating evolving regulatory frameworks across markets
• Anticipating consumer behavior and emerging trends
• Integrating global best practices with local market insights

Planning Responsibilities

• Macro Level: Plan and execute pilot and full-scale production trials
• Micro Level: Design and conduct sensory evaluation studies and validation protocols

Job Dimensions / Competencies

• Strong ability to prioritize multitask and meet deadlines under pressure
• Structured analytical thinking with excellent problem-solving capability
• High degree of independence and ownership in delivering results
• Strong leadership and strategic thinking abilities
• Effective communication skills in multicultural environments
• Proven stakeholder management negotiation and influencing skills
• Highly organized with excellent program management capabilities

Technical Expertise

• Deep knowledge of food science particularly lipid systems and emulsions
• Expertise in food discovery development and commercialization processes
• Strong understanding of regulatory frameworks (GMP GHP food safety standards)
• Experience with sensory science and shelf-life assessment
• Strong technical documentation and report writing skills

Key Performance Indicators (KPIs)

• Sensory quality and shelf-life performance
• New product development effectiveness and efficiency
• Project success rate (hit rate)
• Continuous improvement in existing product quality
• Cost optimization and value engineering outcomes
• Timely execution of NPD projects and milestones
• Development and maintenance of raw material and specification databases

Education Requirements

• Minimum: Bachelors degree in Food Science or related field
• Preferred: Masters degree in Food Science or related discipline

Experience Requirements

• Minimum: 10 years of experience in the food industry
• Proven experience in oils fats spreads mayonnaise or emulsified products
• Preferred: Strong experience in R&D and end-to-end product development

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