Job Title: NPD Technologist
Location: Greater Manchester
Salary: £28,000
Contract: Permanent, Full-Time (Monday to Friday, 8:30am–5:00pm)
Are you a recent Food Science or Nutrition graduate with a passion for product development? Or someone with a couple of years’ experience in food NPD looking for your next challenge?
We’re looking for a creative and enthusiastic NPD Technologist to join a leading food manufacturer specialising in high-quality continental products — think olives, antipasti, charcuterie, dips, cheeses, and ready-to-eat Mediterranean-style favourites.
This is a brilliant opportunity to work closely with chefs, suppliers, and cross-functional teams to bring exciting new products to market, from concept through to launch.
Key Responsibilities:
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Develop and deliver innovative new food products across the continental portfolio
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Conduct product trials, support scale-up and first production runs
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Liaise with chefs, suppliers, and commercial teams to ensure product quality and authenticity
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Monitor trends and benchmark competitor products
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Maintain technical documentation including specifications and trial records
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Ensure all products meet food safety and quality standards (e.g. BRC, HACCP)
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Support continuous improvement and value engineering projects
What We’re Looking For:
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A degree in Food Science, Food Technology, Nutrition or related subject
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1–2 years in an NPD or technical role in food manufacturing (or a strong placement year)
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A genuine love for food — especially continental-style cuisine
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Strong communication and project management skills
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Confident working in both kitchen and factory environments
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Organised, detail-focused, and driven by innovation
Why Apply?
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Join a passionate, growing NPD team in a business that values creativity
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Gain end-to-end experience from concept to launch
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Work on products you can truly be proud of
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Excellent opportunity to build a career in a forward-thinking food manufacturer
If you're foodie, factory-savvy, and excited by flavour — this could be your perfect role.
Apply now and start shaping the future of chilled continental foods