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Bakery Science Jobs (NOW HIRING)

Palermo's Pizza

Pizza Food Scientist

Milwaukee, WI · On-site

... bakery science, and bringing new pizza products to life? Join Palermo's and help shape the future of frozen pizza through hands-on product development, commercialization, and continuous improvement ...

Palermo's

Pizza Food Scientist

Milwaukee, WI · On-site

$77K - $90K/yr

... bakery science, and bringing new pizza products to life? Join Palermo's and help shape the future of frozen pizza through hands-on product development, commercialization, and continuous improvement ...

Palermo Villa, Inc.

Pizza Food Scientist

Milwaukee, WI · On-site

... bakery science, and bringing new pizza products to life? Join Palermo's and help shape the future of frozen pizza through hands-on product development, commercialization, and continuous improvement ...

Palermo's

Be Seen First

Pizza Food Scientist

Milwaukee, WI · On-site

Milwaukee, WI Are you passionate about food innovation, bakery science, and bringing new pizza products to life? Join Palermo's and help shape the future of frozen pizza through hands-on product ...

Bimbo QSR

R&D Bakery Scientist

Zanesville, OH

B.S. degree in Grain/Cereal Science, Bakery Science, or Food/Agricultural/Biological Sciences. Culinary degree or proven experience in customer-facing culinary presentations and product ...

Gonnella Baking Co.

Food Scientist

Schaumburg, IL · On-site

$90K - $100K/yr

This role involves staying updated with the latest bakery science advancements, analyzing ingredient effects, collaborating on quality control, and addressing production-related quality issues. Job ...

Merieux NutriSciences

Bakery Quality Analyst

Miami, FL · On-site

Bachelor of Science in Food Science, Nutrition Science, Bakery Science, or related field * Quality assurance experience, Sensory Science experience * Management experience is a plus Qualifications ...

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How much do bakery science jobs pay per hour?

As of Jun 4, 2026, the average hourly pay for bakery science in the United States is $14.71, according to ZipRecruiter salary data. Most workers in this role earn between $12.26 and $16.35 per hour, depending on experience, location, and employer.

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

To excel in Bakery Science, a strong background in food science, baking technology, and chemistry is essential, often supported by a degree in bakery or food science. Familiarity with laboratory equipment, quality control systems, and certifications like HACCP or SQF is commonly required. Attention to detail, creativity, and effective problem-solving are valuable soft skills in this role. These qualifications ensure the development of safe, high-quality baked products and innovation in a competitive food industry.

What are some common challenges faced in a Bakery Science role, and how can they be addressed?

Professionals in Bakery Science often encounter challenges like maintaining product consistency, troubleshooting ingredient variations, and adapting recipes for large-scale production. Addressing these issues typically involves close collaboration with quality assurance teams, ongoing product testing, and keeping up to date with the latest advancements in baking technology and ingredient sourcing. Strong analytical skills and clear communication with production staff are key to overcoming these challenges and ensuring high-quality, safe baked goods.

What is bakery science?

Bakery science is the study of the principles and processes involved in the production of baked goods such as bread, cakes, pastries, and cookies. It combines knowledge from food science, chemistry, biology, and engineering to improve the quality, safety, and efficiency of bakery products. Professionals in bakery science work on ingredient functionality, product development, quality control, and troubleshooting baking issues. This field is essential for both artisanal and industrial-scale baking operations.

What is the difference between Bakery Science vs Bakery Technician?

AspectBakery ScienceBakery Technician
CredentialsDegree in Food Science, Baking Science, or related fieldTechnical training or certification in bakery equipment and processes
Work EnvironmentResearch labs, product development, quality controlBakery production floors, equipment operation
Industry UsageProduct innovation, quality assurance, researchProduction, troubleshooting, equipment maintenance

Bakery Science focuses on research, product development, and quality assurance within the bakery industry, often requiring a degree in food science. Bakery Technicians typically work hands-on in bakery production, operating equipment and maintaining processes. While both roles are essential in the bakery industry, Bakery Science emphasizes innovation and research, whereas Bakery Technicians focus on daily production and technical support.

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Bakery Science jobs near you
Infographic showing various Bakery Science job openings in the United States as of May 2026, with employment types broken down into 1% As Needed, 75% Full Time, and 24% Part Time. Highlights an 100% Physical job distribution, with an average salary of $30,591 per year, or $14.7 per hour.

Bakery Food Scientist

Onward Technologies Inc

Milwaukee, WI

Other

Posted 18 days ago

Job description

Title:Bakery Food Scientist
Location: Milwaukee, Wisconsin
Summary:
The position will apply bakery scientific and engineering principles in research, development, production technology, quality control, packaging, processing, and utilization of foods by performing the following duties. The successful candidate will be required to plan and conduct work requiring a mastery of bakery specialized techniques or ingenuity in selecting and evaluating approaches to unforeseen or novel problems. May be asked to lead technically complex and multi-function project teams.
Responsibilities:
  • Identify, evaluate and develop potential new pizza crust or similar bakery items opportunities. From bench-top samples to commercialized products, including COG, BOM, raw material & finished product specifications development
  • Applies an analytical approach to the solution of a wide variety of problems and assimilates the details and significance of various scientific analyses, procedures, and tests.
  • Demonstrates initiative, creativity and thoroughness in the execution of complex projects.
  • Plans and conducts independent research projects and participates in the development of project objectives.
  • May lead cross-functional teams charged with the development of new business opportunities. Develops strong cross-functional relationships.
  • Conducts new product research and development of pizza crust.
  • Contributes to the development of project strategies and recommends technical direction to management.
  • Fully understands food standards, safety and sanitary regulations, and good manufacturing practices.
  • Evaluates technical trends in their specific area of expertise or assignment and makes recommendations for process or product improvements and identify opportunities for new or improved process or products.
  • Conducts or supervises the testing of new products in test kitchen, the development of specific processing methods in bakery pilot plant and scaling products up in manufacturing facilities.
  • Organize and direct sample development for sales presentations, consumer testing and food safety assurance
  • Maintains written technical documentation and product and process specifications as pertaining to R&D.
  • Utilizes or directs internal (manufacturing, engineering, marketing, quality systems, procurement) and external (suppliers, consultants) functional experts to resolve issues.
  • Assist in PR events, food shows and Sales presentations on key customer calls
  • Provide technical support/serves as product development contact for Sales, Customer and Operations
  • Will work cross functionally to deliver year over year cost savings.

Qualifications:
  • Specific, demonstrated experience in bakery industry.
  • Strong interpersonal, project management and communication skills, and demonstrated leadership skills.
  • Ability to read, analyze, and interpret common scientific and technical journals, financial reports, and legal documents.
  • Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community.
  • Ability to effectively present information to top management, public groups, and/or boards of directors.
  • Ability to apply advanced mathematical concepts such as exponents, logarithms, quadratic equations, and permutations.
  • Ability to apply mathematical operations to such tasks as frequency distribution, determination of test reliability and validity, analysis of variance, correlation techniques, sampling theory, and factor analysis.
  • Ability to define problems, collect data, establish facts, and draw valid conclusions.
  • Strong computer skills are necessary
  • Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

Educational Requirements:
Bachelor's Degree in Bakery Science, Food Science, Biology, Chemistry, Culinary or equivalent
3-5+ years specific to Bakery R&D
If you wish to review our other job opportunities, please go to our careers page: http://www.onwardgroup.com/careers/zoho-submit-resume/
Onward Technologies is an Equal Opportunity Affirmative Action employer. We prohibit discrimination in decisions concerning recruitment, hiring, compensation, benefits promotions, training, termination or any other condition of employment or career development. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, marital status, national origin, veteran status, disability status or any other legally protected status.

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