Research and Development

Product Development & Formulation: Design and test new formulations incorporating kappa, iota, and lambda carrageenans to achieve desired thickening, gelling, or stabilizing effects in end products. Extraction & Processing: Optimize the industrial extraction, purification, and modification of carrageenan from raw red seaweeds (such as Eucheuma cottonii ). Quality & Performance Testing: Conduct rigorous texture analysis, viscosity testing, and shelf-life studies. Evaluate how the ingredient interacts with other stabilizers, proteins, and electrolytes.

Scale-up & Manufacturing: Translate lab-scale recipes into commercial manufacturing processes, working closely with production and quality assurance (QA) teams. Regulatory Compliance: Ensure all carrageenan prototypes meet food safety standards (e.g., local BPOM, FDA, or international regulations 6. Education: Bachelor’s or Master’s degree in Food Science, Chemical Engineering, Chemistry, or a closely related field. Experience: 2–5 years of hands-on experience in hydrocolloid, hydrogel, or food stabilizer research.