Our Food Technology Specialist is the scientist behind the Slomilled promise. This is not a corporate R&D role. It is a hands-on position that brings food chemistry to traditional milling, and turns what we believe about our products into what we can show with data.
The mission
Define the technical standards for what nutritional integrity means in a modern food business. You will scientifically validate our stone-milling process and the oils and other products in our range, bridging artisanal craft and nutritional science, so every product delivers on nutrition, natural shelf life and culinary performance.
What you’ll do
Process and nutritional validation
- Thermal study: measure the thermal impact of our milling on different grains, calibrate equipment and practice against our under-42 °C milling standard, and set up the temperature records that show how we perform against it.
- Nutritional analysis: lead laboratory testing of vitamins, minerals and fats across the range, and build the product fact sheets that underpin our transparency.
- Shelf life without additives: develop natural, physical methods, such as moisture control and better packaging, to extend the life of fresh flour without chemical preservatives.
Product innovation and formulation
- New blends: work with the Product Range Developer and nutritionists on new flours using considered ratios of traditional and ancient grains, with every claim evidenced before it reaches a label.
- Kitchen trials: how does khapli wheat perform in a sourdough? How does bajra hold up in a roti? You will define the ideal grind for the best culinary result.
Quality and food safety
- FSSAI and compliance: make sure our stores and milling units meet and exceed food-safety requirements.
- Standardisation: write the technical SOPs that make flour milled in one store identical in quality to flour milled in the next.
- Contamination control: set up testing of incoming grain for pesticides, heavy metals and mycotoxins.
Who you are
- An applied scientist: you love the lab, and you are even better at applying science in a real retail environment.
- A grain expert: you understand starch damage, protein quality and enzyme activity in Indian wheats and millets.
- Evidence-led: you don’t say a flour is good; you show the report.
- A clean-label advocate: you are opposed to bleaching agents, conditioners and unnecessary preservatives.
Why TrueSubstance
- Freedom to experiment with traditional and ancient grains that industrial food often ignores.
- Direct impact: your research doesn’t end up in a drawer. It goes onto our labels and into our products.
- Pioneering work: help redefine the staples category in India through the lens of modern food technology.