By engaging with our customers and working in close cooperation, we help to realise our customer’s vision: providing innovative solutions for their culinary, Bakery, Desserts and beverage. We also service them by providing consumer insight understanding which can help them to service their customers in the way they need 
Our product capability is built on a rich heritage food Science expertise from the globe. We expand our knowledge base by sharing and understanding global trends through our global partners. We employ talents around the world and we have partners and programmers to find out and inflame extraordinary talents covered by ash. 
We invest on our knowledge our partners, our employees and our customers. Our employees work to excel their areas and deliver their best of life to our customers. Yes we live for our customers.”WE DO IT YOUR WAY

Bayfield Food Ingredients

Department: R&amp;D / Quality Assurance Experience: 3–6 years preferred Qualification: Degree in Food Technology, Food Science, Sensory Science, or related field.
Job Purpose
We are seeking a technically skilled Sensory Evaluator with strong knowledge of flavour science, seasoning profiles, sensory evaluation techniques, and flavour perception mechanisms to support product development, benchmarking, and quality consistency.
Key Responsibilities
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Evaluate flavours, seasonings, and food applications for aroma, taste, intensity, balance, mouthfeel, and aftertaste.
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Identify flavour notes, off-notes, sensory differences, and flavour defects.
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Conduct sensory tests including Triangle, Duo-Trio, QDA, Descriptive Analysis, and Ranking Tests.
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Support flavour matching, competitor benchmarking, and new product development.
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Evaluate flavour performance, stability, and consistency across food applications.
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Establish sensory standards, train sensory panels, and maintain evaluation reports.
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Provide technical sensory feedback to R&amp;D, Quality, and Application teams.
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Required Skills &amp; Competencies
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Strong understanding of flavour chemistry, sensory science, and taste and aroma perception mechanisms.
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Knowledge of olfactory, gustatory, and retronasal perception, flavour release, masking, and enhancement.
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Familiarity with savoury, spicy, sweet, roasted, dairy, meaty, and other flavour and seasoning profiles.
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Practical experience in sensory evaluation methodologies and panel calibration.
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Excellent sensory discrimination, flavour memory, analytical skills, and technical reporting abilities.
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Preferred Experience
Experience in flavour houses, seasoning manufacturers, snack food companies, or food ingredient industries.
Ideal Candidate: A sensory professional with a highly developed palate and scientific understanding of flavours and seasonings, capable of identifying subtle sensory differences and providing actionable insights for product development and quality improvement.