About the Role

The Food Scientist will lead StartHub Africa’s in-house food production and product development. Alongside this, they will support MSMEs in StartHub’s programmes and at the StartHub Makerspace with product formulation, production and UNBS certification.

This is a hands-on role for someone who is as comfortable on the production floor as in the test kitchen, keeps cost in mind as well as taste, and wants to see their products on shelves.

Key Responsibilities

A. In-House Production

• Plan and manage day-to-day small-scale in-house production (e.g. quick-cook/dehydrated beans, roasted nuts, porridge flours) to agreed volumes, quality standards and timelines.
• Operate, clean and carry out basic maintenance of processing and packaging equipment; flag repair needs early to avoid downtime.
• Supervise and train casual workers for production runs, ensuring they follow hygiene and safety rules.
• Implement and enforce Good Manufacturing Practice (GMP), hygiene and food safety SOPs based on HACCP principles, including cleaning schedules, personal hygiene and pest control.
• Inspect incoming raw materials and carry out in-process and finished-product quality checks (e.g. moisture, foreign matter, net weight, sealing, labelling).
• Apply batch coding and maintain full traceability from raw material to finished product.
• Track yields, losses and input usage, and keep production and stock records up to date in the ERP system (Odoo).

B. Product Development and Certification

• Research, develop and test new recipes and formulations (e.g. bakery products, tomato paste, dehydrated products, instant and fortified porridges), taking them from concept to market-ready product.
• Improve existing products, including taste, texture, cooking time, consistency, and shelf life.
• Support management in costing each formulation by providing accurate ingredient quantities, yields, packaging and processing requirements.
• Run sensory evaluations, consumer tasting trials and shelf-life studies.
• Ensure products meet relevant Uganda and East African Standards, including fortification and labelling requirements.
• Prepare and manage UNBS certification for new products: documentation, sample submission, follow-up on laboratory analysis and preparation for inspections.
• Identify and evaluate ingredients, packaging materials and suppliers.

C. SME Support and StartHub Makerspace

• Provide technical guidance to MSMEs in StartHub’s community and programmes on product formulation, processing, packaging, shelf life and food safety.
• Operate machinery at the StartHub Makerspace (e.g. bakery and dehydration lines) and coach entrepreneurs to produce safely and independently.
• Guide MSMEs through UNBS certification, including gap assessments, SOPs, documentation and sample preparation.
• Support the set-up of Makerspace production lines, including equipment commissioning, layout and SOPs.
• Deliver practical trainings on GMP, hygiene and food safety for entrepreneurs.

D. Documentation and Reporting

• Maintain an up-to-date database of all MSMEs supported, including the type of support given, results and certification status.
• Keep accurate batch records, quality check records and cleaning logs for all production.
• Document all product development trials, formulations, costings and results.
• Maintain the food safety manual and SOPs so they are always ready for UNBS inspections and audits.
• Submit a monthly report on production, R&D progress and SME support, and keep timesheets showing time spent on in-house production and R&D versus SME support.

E. Confidentiality, Conflict of Interest and Safeguarding

• Keep MSMEs’ recipes, formulations and business information strictly confidential and never use them in in-house product development. MSMEs retain full ownership of their own formulations.
• Where in-house production and MSMEs share equipment or facilities, allocate time fairly and transparently according to the agreed booking schedule.
• Declare any actual or potential conflict of interest promptly to your supervisor.
• Comply with StartHub Africa’s safeguarding policy, communicate reporting channels to entrepreneurs and Makerspace users, and escalate concerns promptly.

What Success Looks Like in the First 6 Months

• In-house production runs to plan, with written SOPs and complete batch records for every product.
• At least two new or improved in-house products developed to market-ready stage and fully costed.
• UNBS applications submitted for all new in-house products that are ready for market.
• At least 25 MSMEs supported with formulation, production or certification guidance.
• Makerspace production lines operational, with SOPs in place and users trained.

Key Skills and Experience required:

Essential

• Bachelor’s degree in Food Science and Technology, Food Process Engineering or a related field, or equivalent practical experience.
• At least 2 years’ hands-on experience in food product development and/or production in a food processing environment.
• Experience operating different small-scale industrial food processing machines.
• Working knowledge of GMP, HACCP and food safety, and familiarity with UNBS certification requirements.
• Commercial awareness: understands how formulation choices affect product cost.
• Creativity and curiosity in developing new food products and formulations, and excitement about working across many different products.
• Strong documentation habits; organized and detail-oriented.
• Comfortable with Excel or Google Sheets and willing to learn an ERP system (Odoo).
• Able to work independently, juggle competing priorities and stay flexible in a fast-paced, fast-changing environment.

Added Advantage

• Experience working at a shared production facility, Makerspace or incubator.
• Entrepreneurial experience developing and bringing your own product to market.
• Experience supporting or training SMEs.
• Experience taking a product through UNBS certification.
• Experience with food fortification, bakery or dehydration.
• Food safety training or certification (e.g. HACCP, ISO 22000).

• Plan and manage day-to-day small-scale in-house production (e.g. quick-cook/dehydrated beans, roasted nuts, porridge flours) to agreed volumes, quality standards and timelines.
• Operate, clean and carry out basic maintenance of processing and packaging equipment; flag repair needs early to avoid downtime.
• Supervise and train casual workers for production runs, ensuring they follow hygiene and safety rules.
• Implement and enforce Good Manufacturing Practice (GMP), hygiene and food safety SOPs based on HACCP principles, including cleaning schedules, personal hygiene and pest control.
• Inspect incoming raw materials and carry out in-process and finished-product quality checks (e.g. moisture, foreign matter, net weight, sealing, labelling).
• Apply batch coding and maintain full traceability from raw material to finished product.
• Track yields, losses and input usage, and keep production and stock records up to date in the ERP system (Odoo).
• Research, develop and test new recipes and formulations (e.g. bakery products, tomato paste, dehydrated products, instant and fortified porridges), taking them from concept to market-ready product.
• Improve existing products, including taste, texture, cooking time, consistency, and shelf life.
• Support management in costing each formulation by providing accurate ingredient quantities, yields, packaging and processing requirements.
• Run sensory evaluations, consumer tasting trials and shelf-life studies.
• Ensure products meet relevant Uganda and East African Standards, including fortification and labelling requirements.
• Prepare and manage UNBS certification for new products: documentation, sample submission, follow-up on laboratory analysis and preparation for inspections.
• Identify and evaluate ingredients, packaging materials and suppliers.
• Provide technical guidance to MSMEs in StartHub’s community and programmes on product formulation, processing, packaging, shelf life and food safety.
• Operate machinery at the StartHub Makerspace (e.g. bakery and dehydration lines) and coach entrepreneurs to produce safely and independently.
• Guide MSMEs through UNBS certification, including gap assessments, SOPs, documentation and sample preparation.
• Support the set-up of Makerspace production lines, including equipment commissioning, layout and SOPs.
• Deliver practical trainings on GMP, hygiene and food safety for entrepreneurs.
• Maintain an up-to-date database of all MSMEs supported, including the type of support given, results and certification status.
• Keep accurate batch records, quality check records and cleaning logs for all production.
• Document all product development trials, formulations, costings and results.
• Maintain the food safety manual and SOPs so they are always ready for UNBS inspections and audits.
• Submit a monthly report on production, R&D progress and SME support, and keep timesheets showing time spent on in-house production and R&D versus SME support.
• Keep MSMEs’ recipes, formulations and business information strictly confidential and never use them in in-house product development. MSMEs retain full ownership of their own formulations.
• Where in-house production and MSMEs share equipment or facilities, allocate time fairly and transparently according to the agreed booking schedule.
• Declare any actual or potential conflict of interest promptly to your supervisor.
• Comply with StartHub Africa’s safeguarding policy, communicate reporting channels to entrepreneurs and Makerspace users, and escalate concerns promptly.

• Food product development
• Food production
• Food processing
• Small-scale industrial food processing machines operation
• GMP
• HACCP
• Food safety
• UNBS certification
• Commercial awareness
• Creativity
• Curiosity
• Documentation
• Organization
• Detail-oriented
• Excel
• Google Sheets
• ERP system (Odoo)
• Independent work
• Time management
• Flexibility
• Shared production facility experience
• Makerspace experience
• Incubator experience
• Entrepreneurial experience
• SME support
• SME training
• Food fortification
• Bakery
• Dehydration
• Food safety training
• HACCP certification
• ISO 22000 certification

• Bachelor’s degree in Food Science and Technology, Food Process Engineering or a related field, or equivalent practical experience.
• At least 2 years’ hands-on experience in food product development and/or production in a food processing environment.
• Experience operating different small-scale industrial food processing machines.
• Working knowledge of GMP, HACCP and food safety, and familiarity with UNBS certification requirements.
• Commercial awareness: understands how formulation choices affect product cost.
• Creativity and curiosity in developing new food products and formulations, and excitement about working across many different products.
• Strong documentation habits; organized and detail-oriented.
• Comfortable with Excel or Google Sheets and willing to learn an ERP system (Odoo).
• Able to work independently, juggle competing priorities and stay flexible in a fast-paced, fast-changing environment.