Quality Control Chemist jobs in Vadodara

Education :0

Experience :111-111 Years

Industry :

Work Time :

Salary : -1 /- Per Month

Incentive :Yes

Language Known :

Phone : +9198********

Email : ****@*****.com

Website : www.******.com

Job Description : Position: Chemist Educational qualifications: MSc. Chemistry/ B.Pharm/Biotech Food. Job Responsibilities:  Daily calibration of the weighing balance and pH meter and Lab instruments.  Preparation and standardization of working standards and maintenance and calibration of instruments.  Sampling and testing of Water, Raw materials, Finish goods, Packaging materials, intermediates, and final reports.  Conduct nutritional and chemical analysis of Food and Nutraceuticals products (Protein Supplements, Herbal Tablets and Capsules, Milk/Whey Powder, Cereals, Spices, Oils& Fats, Chocolates, Fruits, Tea, Sugars, Beverages, Flavours)  Perform routine and advanced proximate analysis on food samples, evaluating parameters such as Moisture, Ash, Protein, Total Fat, Total Carbohydrates, Dietary fibres, Total Sugars and Energy levels.  Conducting sampling and Testing of RM, and FG buy using various instruments like UV and HPLC and Chemical methods.  Prepare and carry out chemical experiments, tests, and qualitative and quantitative analyses.  Instrumental experience in UV-visible spectrophotometers, HPLC, weighing balances, Densitometers, Refrectometer, Moisture balances, Sieve testing equipment, pH meters, Melting point apparatuses, Viscometer, and sophisticated advanced analytical instruments.  Perform daily QC/QA activities to ensure compliance with the production team.  Filling out CAPA for defective products after customer complaints.  Troubleshoot and resolve operations issues and Perform CAPA,OOS,OOT activity.  Good experience in the analysis of Food, Nutritional, Agricultural, Health, and Personal care products and cosmetics’ products.  Preparing the facility for ISO 22000, cGMP audits by reviewing documentation, lab procedures, and traceability reports.  Strong knowledge of food chemistry, sensory evaluation, documentation, and safety protocols (HACCP/GMP).