Trainer – Research & Development and Production Innovation (Shelf Life, Labelling, Nutrition Facts, and Lab Testing Coordination)

1. Objective of the Assignment
To enhance MSMEs’ ability to innovate, reformulate, and optimize food products across the
mouneh, mushroom, honey cereal bar, honey, and olive oil value chains through the application
of R&D methods that ensure improved product quality, stability, and compliance with safety
and labeling standards.
The expert will support MSMEs to:
● Enhance product shelf life and sensory quality.
● Develop accurate and compliant labelling and nutrition facts panels.

● Coordinate product testing with accredited laboratories, including microbiological,
physico-chemical, and nutritional analysis.
● Interpret laboratory results and translate them into actionable production
improvements.

2. Scope of Work
The expert shall:
● Deliver three one-on-one clinics per MSME (each 2 hours), covering:
o Session 1: Product diagnostic and review, sensory evaluation, and identification
of R&D opportunities.
o Session 2: Shelf-life determination methods, packaging optimization, and
coordination of required laboratory tests.
o Session 3: Interpretation of lab test results, development of nutrition facts
labels, and improvement recommendations.

● Support MSMEs in identifying accredited laboratories and coordinate sample collection,
submission, and analysis (without covering lab fees).
● Develop customized R&D templates, lab coordination forms, and product specification
sheets.
● Ensure MSMEs’ compliance with LIBNOR, and international labelling standards.
● Submit an overall technical report summarizing findings, test results, and improvement
recommendations.

3. Expected Deliverables
● Diagnostic report for each MSME outlining R&D gaps and recommendations.
● Shelf-life improvement and labelling plan per MSME.
● Product specification sheet, draft labels, and nutrition facts per MSME.
● Coordination record of laboratory tests conducted.
● Attendance sheets and session reports.
● Final R&D and Lab Coordination Report summarizing all activities, findings, and
outcomes.

4. Duration and Timeline
● Total MSMEs: 6
● Clinics per MSME: 3 sessions (2 hours each)
● Implementation Period: 3 November – 28 November 2025
● Sessions will take place on-site at MSME premises in West Bekaa and South Baalbek.

5. Qualifications and Experience
● Degree in Food Technology, Nutrition, or Food Process Engineering.
● At least 10 years of experience in food product development, R&D, and lab
coordination.
● Proven knowledge of shelf-life testing, labelling laws, and nutritional profiling.
● Experience liaising with accredited food laboratories in Lebanon.
● Demonstrated experience supporting MSMEs in product innovation.
● Excellent written and verbal communication skills in Arabic and English.

6. Selection Criteria
Quality of technical proposal and methodology 35 %
R&D and food-lab coordination experience 30%
Financial competitiveness 25%
Availability and adherence to timeline 10%

7. Reporting and Supervision
The expert will report directly to the MDSF Project Manager and coordinate closely with the
MDSF Technical Team to ensure alignment of deliverables and proper documentation of MSME
support sessions.

8. Payment Terms
● 100 % payment after completion of the one-on-one clinics, submission and approval of
all deliverables.
● Payments will be made via bank transfer or telegraphic transfer (TT), and a tax
deduction of 8.5% will apply in accordance with Lebanese law (Articles 41 & 42) if the
MOF documentation is not provided.