Opportunity:
We are seeking an innovative and detail-oriented Bakery Applications Scientist for our client. In this role, you will work closely with product development, marketing, and production teams to apply scientific knowledge and develop new bakery products, processes, and technologies. You will be responsible for conducting experiments, optimizing formulations, and troubleshooting to ensure high-quality, sustainable, and cost-effective bakery solutions. The ideal candidate will have a passion for bakery science, a strong understanding of ingredient functionality, and experience with product scale-up in a bakery environment.
Responsibilities:
- Execute bakery projects to develop new and improved products to address the needs of the market and our customers.
- Conduct research on newly assigned projects, build experimental design, collect supporting data and complete statistical analysis for new products and solutions.
- Transfer bench top development to pilot scale, commercial production and ultimately into our customers' manufacturing processes
- Operate analytical equipment including Mixolab, Farinograph, moisture analyzer, pH meter, incubator, texture analyzer, and bakery equipment
- Conduct standard and accelerated shelf-life studies.
- Provide direct assistance to customers in the launch of new products, the training of new technologies, the troubleshooting of problems and the provision of technical assistance
- Ensure confidentiality is maintained regarding sensitive documents
- Follow established record retention guidelines
- Proposes process improvements for the department/company
- Performs the job while adhering to all company policies and procedures
- Performs other duties as necessary or assigned
Education & Experience:
- BS degree in Bakery Science, Food Science, Cereal Chemistry, or a related field along with 3+ years of technical experience/development work with a major food or food ingredient company.
- The candidate must possess a broad knowledge of food science technology, baking experience, and strong application skills in functional ingredients associated with baking
- An understanding of bakery product formulation and industrial processing is required
- Expertise in dough fermentation, make and bake, par bake, refrigerated raw dough, frozen baked dough, and raw frozen dough formulations and product development.
- There must be a customer focus, a drive for results, and a can-do attitude
