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Bakery Research Development Manager Jobs in Colorado

Ardent Mills

R&D Application Technician

Denver, CO · On-site

Work safely in laboratory, pilot plant, and bakery environments while adhering to all Ardent Mills ... Maintain a clean, organized, and safe work environment while managing inventories of ingredients ...

Ardent Mills

R&D Application Technician

Denver, CO

Work safely in laboratory, pilot plant, and bakery environments while adhering to all Ardent Mills ... Demonstrated organizational, project management, and time management skills. * Strong sense of ...

Ardent Mills

R&D Application Technician

Denver, CO · On-site

Work safely in laboratory, pilot plant, and bakery environments while adhering to all Ardent Mills ... Demonstrated organizational, project management, and time management skills. * Strong sense of ...

Trexon

ICS Business Development Manager

Longmont, CO · On-site

Strong market research, prospecting, and strategic planning skills. * Proficiency in Microsoft Office Suite (Word, PowerPoint, Excel, Power BI) and CRM systems. * Excellent written, oral, and ...

Trexon

ICS Business Development Manager

Longmont, CO · On-site

Strong market research, prospecting, and strategic planning skills. * Proficiency in Microsoft Office Suite (Word, PowerPoint, Excel, Power BI) and CRM systems. * Excellent written, oral, and ...

Ridley's Family Markets, Inc.

Bakery Manager

Wellington, CO · On-site

$16 - $21.75/hr

Possible 'Reasonable Accommodations' will be researched to determine if any are available to enable ... Aid in the development and growth of all department personnel by ensuring regular implementation of ...

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Bakery Research Development Manager information

What does a bakery research development manager do?

A Bakery Research Development Manager is responsible for leading the development and improvement of bakery products. They oversee the creation of new recipes, ensure compliance with food safety regulations, and collaborate with production teams to optimize processes. Their role also involves analyzing market trends, conducting product testing, and managing projects from concept to launch. Ultimately, they help bakeries innovate and stay competitive by introducing appealing and high-quality baked goods.

What are some common challenges faced by a bakery research development manager when introducing new products to the market?

A Bakery Research Development Manager often encounters challenges such as aligning innovative product concepts with production capabilities, meeting strict food safety and quality standards, and ensuring that new products cater to evolving consumer preferences. Balancing creativity with cost-effectiveness is also key, as is close collaboration with marketing, production, and supply chain teams to ensure a seamless launch. Additionally, adapting recipes for large-scale manufacturing without compromising taste or texture can be a complex but rewarding aspect of the role.

What are the key skills and qualifications needed to thrive as a bakery research development manager, and why are they important?

To thrive as a Bakery Research Development Manager, you need expertise in food science, product development, and bakery processes, often supported by a degree in food technology or a related field. Familiarity with laboratory testing equipment, product formulation software, and regulatory compliance systems is crucial. Strong project management, creativity, and effective communication skills help you lead cross-functional teams and drive innovation. These skills and qualities are essential for developing market-ready bakery products that meet quality, safety, and consumer expectations.

What is the difference between Bakery Research Development Manager vs Bakery Product Developer?

AspectBakery Research Development ManagerBakery Product Developer
CredentialsBachelor's degree in food science, bakery technology, or related field; often with experience in R&DSimilar educational background; focus on product creation and formulation
Work EnvironmentOversees R&D teams, laboratory work, and project management within bakery companiesPrimarily involved in product formulation, testing, and recipe development, often in a lab or test kitchen
Employer & Industry UsageUsed by large bakery firms, food manufacturers, and R&D departmentsCommonly used by bakery startups, food companies, and product innovation teams

While both roles require a background in food science and focus on bakery products, the Bakery Research Development Manager typically oversees R&D teams and manages projects, whereas the Bakery Product Developer concentrates on creating and testing new recipes. Both roles are essential for bakery innovation but differ in scope and responsibilities.

What are the most commonly searched types of Bakery Research Development jobs in Colorado?

The most popular types of Bakery Research Development jobs in Colorado are:

What are popular job titles related to Bakery Research Development Manager jobs in Colorado?

For Bakery Research Development Manager jobs in Colorado, the most frequently searched job titles are:

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The top searched job categories for Bakery Research Development Manager jobs in Colorado are:

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Bakery Research Development Manager jobs near you

R&D Application Technician

Ardent Mills

Denver, CO • On-site

Full-time

Posted 19 days ago

Ardent Mills rating

7.5

Company rating: 7.5 out of 10

Based on 21 frontline employees who took The Breakroom Quiz

154th of 443 rated food and drinks producers

Job description

Join Us Today
The R&D Application Technician supports Ardent Mills' Research & Development and Product Development teams by planning, preparing, and executing product application trials, ingredient evaluations, and customer-focused technical projects. This role works closely with scientists, product developers, milling teams, and cross-functional partners to assess ingredient functionality, product performance, and process optimization across a variety of grain-, legume and seed-based applications.
Your Responsibilities
  • Work safely in laboratory, pilot plant, and bakery environments while adhering to all Ardent Mills Food Safety and EH&S policies.
  • Support the planning, setup, execution, and documentation of application trials, product evaluations, and development projects.
  • Prepare and evaluate grain-based products, including flour, bakery mixes, dough systems, baked goods, and other customer-relevant applications.
  • Assess ingredient functionality, processing characteristics, and finished product performance using established methods and protocols.
  • Accurately generate, record, analyze, and communicate technical results and observations to project teams and stakeholders.
  • Operate, calibrate, maintain, and troubleshoot laboratory, bakery, pilot plant (limited support at Third Parties if needed), and processing equipment.
  • Maintain detailed electronic records, databases, laboratory notebooks, and technical reports in accordance with company standards.
  • Collaborate with R&D scientists, GQR team members, quality teams, operations, and commercial partners to support innovation and customer-focused initiatives.
  • Assist in the development, validation, and continuous improvement of application methods, testing protocols, and product evaluation techniques.
  • Maintain a clean, organized, and safe work environment while managing inventories of ingredients, supplies, and consumables.

Essential Skills and Experience
  • High school diploma or equivalent required.
  • Associate degree in Food Science, Grain Science, Biology, Chemistry, Culinary Arts, Baking Science, Engineering Technology, or a related technical field preferred.
  • Demonstrated knowledge of laboratory practices, product development processes, and scientific methodology.
  • Understanding of ingredient functionality and food application testing, preferably within grain-based products.
  • Strong attention to detail and ability to organize and manage technical information.
  • Ability to adapt to changing priorities and manage multiple projects simultaneously.
  • Demonstrated organizational, project management, and time management skills.
  • Strong sense of urgency and commitment to delivering high-quality results.
  • Proficiency in Microsoft Word, Excel, PowerPoint, and data management systems.
  • Ability to work independently while contributing effectively within cross-functional teams.
  • Strong written and verbal communication skills, including technical report writing and presentation of results.

Good to Have
  • Minimum of 2 years of experience in food product development, application testing, bakery science, grain science, or a related R&D environment.
  • Experience with pilot plant operations, baking applications, or ingredient functionality testing.
  • Knowledge of cereal grains, flour functionality, and bakery product development.
  • Experience supporting customer-facing technical projects or innovation programs.

Physical Requirements and Working Conditions (with or without reasonable accommodation)
  • Ability to lift up to 50 lbs (20 kg).
  • Ability to work in office, laboratory, pilot plant, bakery, cooler, freezer, and manufacturing environments.
  • Ability to stand for extended periods during testing and product evaluations.
  • Ability to work with and consume wheat-based products; no wheat/gluten sensitivity, intolerance, or allergy.
  • Position requires regular work in laboratory and pilot plant environments where all major food allergens may be present, including but not limited to wheat, milk, eggs, soy, peanuts, tree nuts, sesame, fish, and shellfish.
  • Must be able to safely work in and around products and ingredients containing food allergens.

Other Considerations
  • Willingness to travel up to 10% of the time.
  • This is a full-time, in-office position requiring on-site attendance five days per week.

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