Job Description

Reports To:

Head of Innovation & Product Formulation

Location:

Johannesburg, South Africa (with potential for field-based sensory trials)

Role Purpose

The Flavour & Sensory Development Lead will anchor Chirandu Botanica's pursuit of flavour sovereignty, ensuring that every formulation reflects African terroir, sensory excellence, and cultural distinction.

This role combines sensory science and culinary storytelling, turning ethnobotanical insights into measurable sensory frameworks and flavour matrices that define product character, consistency, and quality.

Operating in a flexible, high-output environment, the Flavour & Sensory Lead will develop validation protocols, flavour lexicons, and aroma wheels that guide Chirandu's formulations from bench to market.

Key Responsibilities

1. Flavour & Sensory Frameworks

Develop terroir-specific flavour matrices, aroma wheels, and lexicons for African botanicals. Establish sensory validation protocols for prototype and market-ready formulations. Translate ethnobotanical insights into structured sensory experiences that connect flavour, place, and purpose.

2. Integration with Product Development

Collaborate with the Product Development & Commercialisation Lead to refine prototypes and validate sensory performance. Embed sensory input early in the formulation cycle to ensure distinction is built from inception. Benchmark outputs against global sensory standards while safeguarding African terroir authenticity.

3. Research & Innovation

Investigate flavour chemistry, pairing logic, and unique sensory markers of indigenous botanicals. Work closely with ethnobotanical researchers to merge cultural flavour narratives with scientific data. Identify emerging flavour trends and opportunities for terroir-driven product development.

4. Quality Assurance & Validation

Lead structured sensory evaluations of prototypes and final formulations. Document and track performance against internal sensory benchmarks. Ensure authenticity and cultural integrity remain central to every sensory output.

Deliverables

Completed flavour matrices and aroma wheels for key botanicals. Sensory validation reports for each active formulation in development. Quarterly sensory insights highlighting opportunities, challenges, and emerging trends. A living terroir-driven sensory framework defining Chirandu Botanica's sensory identity.

Qualifications & Experience

Master's or PhD in Sensory Science, Food Science, Flavour Chemistry, Gastronomy, or related field. Proven experience in sensory evaluation, flavour profiling, or applied product development. Familiarity with African botanicals and traditional culinary heritage is a distinct advantage. Demonstrated ability to deliver structured, actionable sensory insights within flexible, project-based environments.

Skills

Expertise in flavour and sensory development within food, beverage, or botanical products. Strong analytical and evaluative precision. Ability to translate cultural narratives into scientific frameworks. Excellent documentation discipline and sensory data management. Collaborative, adaptable, and aligned to cross-functional R&D environments.

Email your CV and short motivational letter to recruiting@moyochiranduholdings.com

Only shortlisted candidates will be contacted. If you do not receive feedback within 2 weeks, consider your application unsuccessful

Job Types: Part-time, Graduate

Pay: R20000,00 - R30000,00 per month

Expected hours: 20 - 30 per week

Education:

Masters (Preferred)
Experience:

sensory science, food science or flavour R&D: 3 years (Preferred)
Willingness to travel:

25% (Preferred)
Work Location: In person