Sensory & Taste Evaluation Specialist job at Dalilang Foods & Beverages

Dalilang Foods & Beverages is a Ugandan FMCG manufacturer producing packaged snacks, including potato crisps, gonja chips, coated peanuts and peanut butter, alongside spring water, fruit nectars and energy drinks.

Sensory & Taste Evaluation Specialist

Details

Closing Date:

2026/10/29

Reference Number:

DALI-2026-0036

Job Title:

Sensory & Taste Evaluation Specialist

Job Category:

R&D

Job Type:

Full Time

Location, Town / City:

Namanve, Mukono

Job Description

Conduct organoleptic panel tests evaluating flavor, crunch, aroma, and color on finished food batches before release to the warehouse.

Safeguard product consistency and sensory standards through systematic taste profile tracking and independent release verification.

Support research and development compliance by documenting test results, investigating sensory deviations, and maintaining audit readiness.

Key Duties & Responsibilities

• Conduct organoleptic panel tests assessing flavor, crunch, aroma, and color on finished product batches prior to warehousing release.
• Set up blind sensory panels and prepare reference materials, sampling plans, and testing forms using approved methodologies.
• Exercise independent release authority based on approved sensory specifications and document the basis for all acceptance or hold decisions.
• Identify, contain, and document deviations or unusual taste profiles, preventing non conforming batches from being accepted.
• Participate in evidence based root cause analysis investigations for sensory defects and verify the completion of corrective actions.
• Maintain complete, legible, and traceable sensory test logs, panel records, and shift reports for internal and external audit reviews.
• Coordinate with production and warehousing teams to sequence daily sampling activities and communicate release outcomes without delay.
• Adhere strictly to personal hygiene, food safety, and occupational health protocols throughout all tasting and sample handling procedures.

Skills

• Sensory testing methodology and organoleptic scoring for flavor, aroma, color, and texture.
• Blind taste panel setup and systematic product taste profile tracking.
• Technical quality judgement and objective non conformance identification.
• Accurate recording and documentation of laboratory test data and evaluation logs.
• Clear communication for reporting deviations, urgent concerns, and handover notes.

Education Qualifications & Experience

Education Qualifications

• Bachelor’s Degree, Higher Diploma, Ordinary Diploma, National Diploma, or relevant laboratory/technical qualification in Food Science and Technology, Food Processing Technology, Chemistry, Industrial Chemistry, Analytical Chemistry, Biochemistry, or Microbiology.
• Recognized qualifications in Biological Sciences, Biotechnology, Laboratory Science, Environmental Health, Public Health, Quality Management, Packaging Technology, Agriculture, Applied Sciences, Chemical Engineering, or a closely related science or engineering discipline.
• Certifications in HACCP, ISO 9001, ISO 22000, food safety, internal auditing, or laboratory quality systems are an added advantage.

Experience

• No prior work experience required.
• Fresh food science graduates are welcome, with 1 month of specialized sensory calibration training provided.

• Conduct organoleptic panel tests assessing flavor, crunch, aroma, and color on finished product batches prior to warehousing release.
• Set up blind sensory panels and prepare reference materials, sampling plans, and testing forms using approved methodologies.
• Exercise independent release authority based on approved sensory specifications and document the basis for all acceptance or hold decisions.
• Identify, contain, and document deviations or unusual taste profiles, preventing non conforming batches from being accepted.
• Participate in evidence based root cause analysis investigations for sensory defects and verify the completion of corrective actions.
• Maintain complete, legible, and traceable sensory test logs, panel records, and shift reports for internal and external audit reviews.
• Coordinate with production and warehousing teams to sequence daily sampling activities and communicate release outcomes without delay.
• Adhere strictly to personal hygiene, food safety, and occupational health protocols throughout all tasting and sample handling procedures.

• Sensory testing methodology and organoleptic scoring for flavor, aroma, color, and texture.
• Blind taste panel setup and systematic product taste profile tracking.
• Technical quality judgement and objective non conformance identification.
• Accurate recording and documentation of laboratory test data and evaluation logs.
• Clear communication for reporting deviations, urgent concerns, and handover notes.

• Bachelor’s Degree, Higher Diploma, Ordinary Diploma, National Diploma, or relevant laboratory/technical qualification in Food Science and Technology, Food Processing Technology, Chemistry, Industrial Chemistry, Analytical Chemistry, Biochemistry, or Microbiology.
• Recognized qualifications in Biological Sciences, Biotechnology, Laboratory Science, Environmental Health, Public Health, Quality Management, Packaging Technology, Agriculture, Applied Sciences, Chemical Engineering, or a closely related science or engineering discipline.
• Certifications in HACCP, ISO 9001, ISO 22000, food safety, internal auditing, or laboratory quality systems are an added advantage.