GIZ PROJECT: Strengthening Capacities of the Private Sector in Myanmar
TERMS OF REFERENCE
FOOD TECHNOLOGIST ADVISER
Position: Food Technologist Adviser
Duration: 3 weeks over a period of 2 months
Expected date of Start: ASAP until end of July
The Private Sector Development (PSD) project in Myanmar, entitled “Strengthening capacities of the private sector” aims to improve the framework conditions and the provision of services for the integration of Micro, Small and Medium Enterprises (MSMEs) into value chains.
In line with the goals of the Myanmar Sustainable Development Plan the project aims at strengthening the role of MSMEs as a driver for inclusive, economic growth and job creation. With a specific focus on rural areas, the project aims at enabling a better
integration of MSMEs into value chains and at raising local value creation.
The project’s strategy is designed to improve the framework conditions for trade and investment and exploit the resulting opportunities by collaborating with leading companies to promote the integration of MSMEs into value chains and to enable local value creation. The strategy also involves the transfer of innovative and digital approaches to rural areas and making them available for MSMEs to exploit the potential for an enhanced competitiveness of various value chains. In a rapidly changing world, innovation is more important than ever for Myanmar to catch-up with or even “leapfrog” its neighbouring countries and main competitors.
Impact Hub in Yangon (IHY) and Kitchen Hub in Taunggyi (KHT)
The Project Management Unit (PMU) – comprising IHY and GIZ staff – is identifying and designing a kitchen hub in Taunggyi, as part of a makerspace development project to be undertaken by the Impact Hub Yangon in Taunggyi. The project aims to provide support and facilities for entrepreneurs wanting to experiment and develop cooked or processed food products and other value addition to agricultural products (preserving, drying, pickling, etc.). The project will also provide capacity development training in areas of food processing, food safety and hygiene, focusing on small agro-business enterprises (ABEs) such as start-up food producers, agricultural traders, processors and packing operators.
Food processing, fortification and production of special foods, be it for vulnerable groups or urban markets, require special quality management and assessment systems as part of the supply chain. At the same time, the complexity of many food supply operations, their geographical diversification and the often-adverse transport and storage conditions, call for increased scrutiny to ensure commodities are safe, of adequate quality and have a good shelf life, in line with defined standards.
A Food Technologist/Scientist is responsible for the safe and efficient development, modifications and /or manufacture of food products/processes. He/she ensures that food products are produced safely, legally and are of the quantity claimed. A wide range of processed products are currently being or can be produced in Taunggyi, and the Kitchen Hub needs to ensure that these products meet quality standards. Consequently, processors need to become more acquainted with the necessary national standards and regulations. In order to streamline the agro-processing sector to achieve the above goals, there is the need for the recruitment of a food technologists.
The principal objective is to ensure that food processing activities in Taunggyi, especially these that utilise primary agricultural products confirm to the regulations emanating from the national Food Safety Legislation, and produce agro-processed products that meet their standards.
The main output is to design a well organised agro-processing kitchen hub equipped with the necessary technology to ensure that quality and standards are maintained according to national specification and adhere to the national Food Safety Regulations.
3- Key Tasks and Responsibilities
The technical input provided by the food technologist will target the processing of agriculture produce, their hygiene and food safety aspects, and the packaging support so that products from the Kitchen Hub will have the necessary certification to be sold both locally and/or in Yangon (e.g. supermarkets such as Citymart).
• List and collect the current national Food Safety Legislations and Regulations.
• Identify and review which streamlined procedures, checklists, manuals, etc. need to be developed and/or revised to increase awareness of the food hygiene, safety and quality assurance and standards in the production processes in the Kitchen Hub, to ensure these standards are met and monitor by the Kitchen Hub and trained to the processors.
• In cooperation with relevant Authorities, identify training needs for the relevant staff engaged in Kitchen Hub food system, and identify the needs for targeted awareness campaigns for the trainees.
• Assess feasibility of the various options available for the location of the Kitchen Hub in the Taunggyi area and assist in the design of the Kitchen Hub facilities (i.e. refurbishment work to be done) and identify suitable kitchen equipment (e.g. for grading, washing, processing, cooking, preserving, packing, etc.) to be supplied in order to create a processing and training facility meeting safety and hygiene standards.
• Recommend quality tools and procedures to implement and manage the site.
• Research the current consumer trends, markets and demand, first locally then nationally in Myanmar, and the latest technologies and innovation to develop new concepts and packaging.
• Based on market opportunities (see above), and based on a combination of culinary and scientific skills, propose the improvement, the modification and/or the development of existing and/or new agriculture products concepts (minimum of seven sustainable and sellable products, focusing on food and beverage recipes), prototypes and processes, from the raw material stage through to the finished product. They may also develop or improve the processing, packaging, storage, and safety of food in line with government and industry standards.
• Recommend marketing strategies for the various proposed products, and monitoring evaluations of new and existing products in their markets.
• Propose and assist to the design for preparing prototype and executing food processing experiments and trials alongside/together with product development.
• Propose management procedures and tools for the production of new products including maintaining precise records of formulas/ recipe and processes, as well as organizing and managing resources in order to deliver products and processes according to an agreed-upon level of quality and time frame.
• Prepare checklists to train and supervise the principles of processing and quality control (e.g. identifying, examining and choosing products from suppliers, testing and sampling, simple grading and washing, or more complex juice extraction and other forms of preservation, etc.) from the raw material stage through to the finished product (including compiling/checking/approving product specifications and labelling).
• Any other tasks determined by the GIZ staff and related to the project objectives.
4- Base and Line of Reporting
The Consultant will be based in the GIZ office in Taunggyi and the contract will be supervised by Henrik Wichmann, Head of Component – Development Partnerships with the Private Sector / Innovation and Digitalization and follow the other GIZ lines of reporting and authority. Note IHY (Okka Myo, Managing Director) is in partnership and thus will be coordinated in close consultation with both partners, including regular reporting.
Report with recommendations and checklists on the topics outlined above, to be presented to both GIZ/ IHY at a restitution/brainstorming meeting in Taunggyi.
6- Required Qualifications and Skills
• Bachelor degree in food technology, food science, or equivalent from a reputable university
• Minimum 5 years of senior experience in the industry and in the processing of tropical fruit and vegetables covering all aspects from simple grading to more complex processing where the raw material is altered significantly in the process
• Good knowledge of hygiene, food safety and quality standards and certification requirements in Myanmar
• Familiar with the other food safety legislation e.g. HACCP and ISO standards
• Good communication skills and oral presentation
• Fluent in English
Please get in touch under firstname.lastname@example.org, in case the assignment has raised your interest.