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Bakery Research Development Jobs (NOW HIRING)

Abel & Schafer Inc.

R&D Intern

Ronkonkoma, NY

$15.75 - $21/hr

The R&D Intern will support the Research & Development team in developing innovative bakery products and improving existing formulations. This role is ideal for someone who enjoys both scientific ...

Damascus Bakery

Machine Operator 1st Shift

Clifton, NJ · On-site

$16 - $17/hr

Newark, NJ, our newer 125,000 sq. ft. facility, which is being transitioned into our primary Bakery, R&D Center and Corporate Offices. Our products include Pitas, Lavash, Wraps, Flatbreads, Pizza ...

MaryAnns Baking Company

Sr. Food Scientist

Sacramento, CA · On-site

$95K - $115K/yr

Experience: 5+ years in a commercial bakery R&D environment and 1-2 years of project leadership. * Skills: Mastery of ingredient functionality (enzymes, emulsifiers, starches) and proficiency in ESHA ...

Kemin

The Technical Service Bakery Technician serves as the technical bridge between customers, Sales, and Research & Development. This role combines bakery expertise, customer support, and hands-on ...

System One

Food Scientist - Dough Rheology

Paterson, NJ · On-site

$110K - $125K/yr

... experienced R&D Food Scientist to support the development, optimization, and commercialization of bakery products and ingredient systems. This role will focus on improving product quality ...

Europastry USA

R&D Administrator

New Brunswick, NJ · On-site

$70K - $75K/yr

The bakery business is our passion, and this is your opportunity to be a member of our team. We are searching for a motivated & experienced R&D Administrator Responsible for maintaining data and ...

System One

R&D Food Scientist

Paterson, NJ · On-site

$110K - $125K/yr

Job Title: R&D Food Scientist Location : Paterson, NJ, Onsite Job Type: Direct Hire Compensation ... Strong knowledge of bakery ingredient functionality, including flour systems, gluten development ...

System One

R&D Food Scientist

Paterson, NJ · On-site

$110K - $125K/yr

Job Title: R&D Food Scientist Location : Paterson, NJ, Onsite Job Type: Direct Hire Compensation ... Strong knowledge of bakery ingredient functionality, including flour systems, gluten development ...

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Bakery Research Development information

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$20K

$96.6K

$151K

How much do bakery research development jobs pay per year?

As of Jul 23, 2026, the average yearly pay for bakery research development in the United States is $96,571.00, according to ZipRecruiter salary data. Most workers in this role earn between $77,500.00 and $117,000.00 per year, depending on experience, location, and employer.

What are the typical daily responsibilities for someone in Bakery Research Development?

In a Bakery Research Development role, you can expect to spend your days formulating new baked goods, testing ingredient combinations, analyzing product shelf life, and documenting recipes for consistency. You’ll often collaborate with marketing, production, and quality assurance teams to ensure product feasibility and compliance with regulations. The job may also involve troubleshooting production issues and conducting sensory evaluations and taste panels. This hands-on and collaborative environment is ideal for those who enjoy both creative problem-solving and technical experimentation in the food industry.

What is a Bakery Research Development job?

A Bakery Research Development job focuses on creating and improving bakery products through recipe formulation, ingredient testing, and production process optimization. Professionals in this role research new trends, ensure product quality, and work with food scientists and production teams to develop innovative baked goods. They may also test shelf life, enhance flavors, and adapt recipes for large-scale production while maintaining consistency and cost efficiency.

What are the key skills and qualifications needed to thrive in the Bakery Research Development position, and why are they important?

To excel in Bakery Research Development, you need a solid background in food science, baking technology, and product formulation, often supported by a degree in food science or a related field. Familiarity with lab equipment, baking machinery, sensory analysis tools, and knowledge of food safety standards or certifications such as HACCP is crucial. Creativity, strong project management, and effective teamwork skills are highly valued in this role. These competencies ensure the creation of innovative, safe, and marketable bakery products while efficiently leading projects from concept to commercialization.

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What cities are hiring for Bakery Research Development jobs? Cities with the most Bakery Research Development job openings:
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Bakery Research Development jobs near you
Infographic showing various Bakery Research Development job openings in the United States as of July 2026, with employment types broken down into 69% Full Time, and 31% Part Time. Highlights an 100% Physical job distribution, with an average salary of $96,571 per year, or $46.4 per hour.
R&D Intern

R&D Intern

Abel & Schafer Inc.

Ronkonkoma, NY

$15.75 - $21/hr

Internship

Posted 14 days ago

Job description

The R&D Intern will support the Research & Development team in developing innovative bakery products and improving existing formulations. This role is ideal for someone who enjoys both scientific research and hands-on product development, with approximately 70% of the internship spent in the laboratory conducting bench-top and pilot-scale trials. The successful candidate will have an eagerness to learn, a proactive mindset, and enjoy working in a fast-paced food manufacturing environment.

Essential Duties and Responsibilities

  • Assist the R&D team with new product development and continuous improvement projects.
  • Prepare ingredients, formulations, and product samples for testing.
  • Conduct bench-top product trials and assist with pilot plant production trials.
  • Accurately document formulations, observations, and test results.
  • Assist with sensory evaluations by preparing taste panels, organizing data, and compiling consumer feedback.
  • Research new ingredients, ingredient functionality, and industry trends.
  • Communicate with ingredient suppliers to gather technical information and support formulation needs.
  • Collaborate with Quality Assurance, Production, Purchasing, Regulatory, and Sales teams on assigned projects.
  • Support technical documentation, data collection, and project reporting.
  • Present internship project findings and product development results to senior management at the conclusion of the internship.
  • Perform other research and development projects as assigned.

Qualifications

  • Currently pursuing or recently completed a Bachelor's degree in: Food Science, Food Technology, Chemistry, Biology or a related scientific discipline
  • Strong interest in food product development, baking science, and ingredient functionality.
  • Detail-oriented with excellent organizational and analytical skills.
  • Proficient in Microsoft Office, particularly Excel.
  • Strong written and verbal communication skills.
  • Ability to work independently while contributing effectively within a collaborative team.

Experience is not required. We welcome candidates with a strong willingness to learn and a genuine passion for food science.

Physical Requirements

  • Ability to stand and walk for extended periods (up to 70% of the workday).
  • Ability to lift and carry up to 25 pounds.
  • Ability to bend, reach, stoop, and perform repetitive hand movements.
  • Ability to work in a laboratory and bakery environment, including exposure to heat, flour dust, and common food allergens.
  • Ability to wear required personal protective equipment (PPE).
  • Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of the position.

Work Environment

  • This is a fully on-site internship based at our Ronkonkoma, NY facility.
  • The intern will divide their time between a dedicated office workspace for research, documentation, and project work and the R&D laboratory where they will perform product development, baking trials, formulation work, and testing.
  • Approximately 70% of the internship will involve laboratory experimentation and product development activities.
    Abel & Schafer USA is an Equal Opportunity Employer. Employment decisions are made without regard to race, color, religion, sex, pregnancy, sexual orientation, gender identity or expression, national origin, age, disability, genetic information, veteran status, or any other status protected by applicable federal, New York State, or local law. This job description is intended to describe the general nature and level of work performed. It is not intended to be an exhaustive list of all duties, responsibilities, or qualifications. Duties may be modified at any time to meet business needs.