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Food Engineer Jobs in New York (NOW HIRING)

System One

Food Scientist - Dough Rheology

Paterson, NJ · On-site

$110K - $125K/yr

Bachelor's degree in Food Science, Baking Science, Food Technology, Food Engineering, or a related field. * 3-5+ years of experience in food product development, food science, or bakery ingredient ...

System One

Food Scientist - Dough Rheology

Paterson, NJ · On-site

$110K - $125K/yr

Bachelor's degree in Food Science, Baking Science, Food Technology, Food Engineering, or a related field. * 3-5+ years of experience in food product development, food science, or bakery ingredient ...

System One

Food Scientist - Dough Rheology

Paterson, NJ · On-site

$110K - $125K/yr

Bachelor's degree in Food Science, Baking Science, Food Technology, Food Engineering, or a related field. * 3-5+ years of experience in food product development, food science, or bakery ingredient ...

System One

R&D Food Scientist

Paterson, NJ · On-site

$110K - $125K/yr

Bachelor's degree in Food Science, Baking Science, Food Technology, Food Engineering, or a related field. * 3-5+ years of experience in food product development, food science, or bakery ingredient ...

System One

R&D Food Scientist

Paterson, NJ · On-site

$110K - $125K/yr

Bachelor's degree in Food Science, Baking Science, Food Technology, Food Engineering, or a related field. * 3-5+ years of experience in food product development, food science, or bakery ingredient ...

System One

R&D Food Scientist

Paterson, NJ · On-site

$110K - $125K/yr

Bachelor's degree in Food Science, Baking Science, Food Technology, Food Engineering, or a related field. * 3-5+ years of experience in food product development, food science, or bakery ingredient ...

System One

R&D Food Scientist

Paterson, NJ · On-site

$110K - $125K/yr

Bachelor's degree in Food Science, Baking Science, Food Technology, Food Engineering, or a related field. * 3-5+ years of experience in food product development, food science, or bakery ingredient ...

System One

R&D Food Scientist

Paterson, NJ · On-site

$110K - $125K/yr

Bachelor's degree in Food Science, Baking Science, Food Technology, Food Engineering, or a related field. * 3-5+ years of experience in food product development, food science, or bakery ingredient ...

Ingredion

Food Pilot Plant Manager

Bridgewater, NJ · On-site

Bachelor's degree in Food Science , Chemical Engineering, Food Engineering, Engineering, or a related technical discipline required.10 + years of experience in food manufacturing, pilot plant ...

Essen Medical Associates

Lead Engineer

Bronx, NY · On-site

$180K - $250K/yr

Essen Health Care is the largest privately held, multispecialty medical group in New York ... We're looking for a Lead Engineer to join our dynamic team and lead our technical initiatives.

Essen Medical Associates

Lead Engineer

Bronx, NY

$180K - $250K/yr

Overview Essen Health Care is the largest privately held, multispecialty medical group in New York ... We're looking for a Lead Engineer to join our dynamic team and lead our technical initiatives.

Essen Medical Associates

Lead Engineer

Bronx, NY · On-site

$180K - $250K/yr

Overview Essen Health Care is the largest privately held, multispecialty medical group in New York ... We're looking for a Lead Engineer to join our dynamic team and lead our technical initiatives.

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Food Engineer information

See New York salary details

$20.2K

$71.8K

$146.5K

How much do food engineer jobs pay per year?

As of Aug 25, 2026, the average yearly pay for food engineer in New York is $71,831.00, according to ZipRecruiter salary data. Most workers in this role earn between $46,464.00 and $86,368.00 per year, depending on experience, location, and employer.

What does a food engineer do?

A Food Engineer applies principles of engineering, microbiology, and chemistry to develop and improve food products, processing techniques, and packaging. They work to enhance food quality, safety, and shelf life while optimizing production efficiency. Food Engineers collaborate with food scientists and manufacturers to design equipment, improve preservation methods, and ensure compliance with industry regulations. Their work plays a crucial role in making food production safer, more sustainable, and cost-effective.

What are the key skills and qualifications needed to thrive as a food engineer?

A Food Engineer needs a solid background in food science, chemical engineering, and process design, typically acquired through a degree in food engineering or a related discipline. Familiarity with CAD software, process simulation tools, and knowledge of food safety regulations (such as HACCP certification) are commonly required. Strong analytical thinking, attention to detail, and the ability to communicate effectively with multidisciplinary teams help distinguish successful Food Engineers. These skills are crucial to ensure safe, efficient, and innovative development of food processes and products in a fast-evolving industry.

Are food engineers in high demand?

Food engineers are in high demand due to the growing need for food safety, product development, and sustainable manufacturing practices. The field offers opportunities in food processing, quality control, and research, often requiring knowledge of engineering principles and food science tools. Employment prospects are strong in both manufacturing and research sectors.

What degree do you need for food engineering?

Food engineers typically need at least a bachelor's degree in food engineering, food science, chemical engineering, or a related field. Advanced positions or research roles may require a master's degree or higher, along with knowledge of food processing, safety standards, and relevant tools or certifications.

What are popular job titles related to Food Engineer jobs in New York?

For Food Engineer jobs in New York, the most frequently searched job titles are:

What job categories do people searching Food Engineer jobs in New York look for?

The top searched job categories for Food Engineer jobs in New York are:

What cities in New York are hiring for Food Engineer jobs?

Cities in New York with the most Food Engineer job openings:

Food Engineer jobs near you
Infographic showing various Food Engineer job openings in New York as of August 2026, with employment types broken down into 70% Full Time, 29% Part Time, and 1% Contract. Highlights an 97% Physical, and 3% Remote job distribution, with an average salary of $71,831 per year, or $34.5 per hour.

Food Scientist - Dough Rheology

Paterson, NJ • On-site

System One Holdings, LLC
Business Consulting Services • 5 - 10K employees
Learn more about System One Holdings, LLCexternal

$110K - $125K/yr

Full-time

Medical, Dental, Vision, Life, Retirement

This job post has expired today. Applications are no longer accepted.

Job description

Job Title: Food Scientist Dough Rheology
Location: Northern, NJ, Onsite
Job Type: Direct Hire
Compensation: $110,000-$125,000
Shift: 8:30am-5pm (some flexibility)
Position Overview
We are seeking an 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, consistency, shelf life, and manufacturing efficiency while collaborating with cross-functional teams across R&D, Operations, Quality, Regulatory, and Procurement. The ideal candidate will have a strong background in bakery science, ingredient functionality, product development, and process optimization within the food manufacturing or CPG industry.
Requirements
  • Bachelor's degree in Food Science, Baking Science, Food Technology, Food Engineering, or a related field.
  • 3-5+ years of experience in food product development, food science, or bakery ingredient manufacturing within the food ingredients, baking ingredients, or Consumer Packaged Goods (CPG) industries.
  • Strong knowledge of bakery ingredient functionality, including flour systems, gluten development, enzymes, emulsifiers, sweeteners, and natural additives.
  • Hands-on experience with bakery processing operations, including mixing, fermentation, proofing, baking, and cooling.
  • Experience with product scale-up, commercialization, and plant trials.
  • Knowledge of dough rheology, texture analysis, and shelf-life optimization.
  • Experience troubleshooting bakery production issues and improving product consistency.
  • Hands-on knowledge of food safety standards, GMPs, HACCP, and regulatory requirements.
  • Strong analytical and problem-solving abilities with a data-driven approach.
  • Proficiency with Excel, Minitab, or other data analysis tools.
  • Excellent communication and cross-functional collaboration skills.
  • Ability to manage multiple priorities and projects simultaneously.
  • Strong attention to detail with a focus on quality, performance, and continuous improvement.

Preferred
  • Master's degree in Food Science, Baking Science, Food Technology, Food Engineering, or a related discipline.
  • Experience with clean-label formulation and ingredient replacement strategies.
  • Experience working with bakery ingredient systems, premixes, or bases.

Key Responsibilities
  • Analyze existing bakery formulations and manufacturing processes to identify opportunities for improvements in quality, consistency, shelf life, and cost efficiency.
  • Develop and optimize bakery products, including breads, cakes, cookies, pastries, tortillas, and related products through formulation, ingredient selection, and process improvements.
  • Support scale-up and commercialization efforts from bench-top development through pilot and full-scale production.
  • Partner with Operations to troubleshoot production challenges, including dry mix handling, functional performance issues, color defects, and product variability.
  • Collaborate with R&D, Quality, Regulatory, Operations, and Procurement teams to ensure products meet sensory, regulatory, operational, and cost requirements.
  • Evaluate the functionality of ingredients such as flours, starches, enzymes, emulsifiers, hydrocolloids, leavening systems, colors, sweeteners, and natural additives.
  • Design and execute experiments to improve texture, flavor, shelf life, and overall product performance.
  • Develop and maintain product specifications, batch sheets, SOPs, and processing parameters.
  • Support sensory evaluations, shelf-life studies, stability testing, and validation of bakery ingredient systems and bases.
  • Lead or support continuous improvement initiatives using data-driven methodologies to enhance product quality and manufacturing efficiency.
  • Drive ingredient cost optimization and reformulation projects while maintaining product integrity.
  • Assist with supplier qualification and validation of new raw materials.
  • Train Production and Quality teams on new formulations, processes, and best practices.
  • Maintain accurate documentation to support product development, validation, audits, and regulatory compliance.
  • Ensure adherence to GMPs, HACCP programs, OSHA requirements, and company quality standards.
  • Manage multiple development and process improvement projects in a fast-paced manufacturing environment.
  • Perform all duties in accordance with company safety policies and procedures.
  • Comments: Occasional later or weekend shifts to accomodate production runs.

Keyskills:
  • Bakery / Food R&D: Food Science • Bakery Science • Cereal Chemistry • R&D • Product Development • Formulation Development • New Product Development (NPD) • Product Innovation
  • Dough & process science: Dough Rheology • Flour Functionality • Flour Systems • Gluten Development • Dough Strength & Extensibility • Mixing • Fermentation • Proofing • Baking
  • Ingredients & formulation: Bakery Ingredients • Food Ingredients • Enzymes • Emulsifiers • Hydrocolloids • Leavening Systems • Clean Label • Reformulation
  • Scale-up / manufacturing / improvement: Commercialization • Scale-Up • Plant Trials • Process Improvement • Process Optimization • Production Optimization • Manufacturing Operations • Manufacturing Efficiency • Process Validation • Premix & Base Systems • Bakery Ingredient Systems
  • Quality / safety / compliance: Quality Assurance • Food Safety • HACCP • GMP • Regulatory Compliance • SOPs • Supplier Qualification
  • Problem-solving & analytics: Troubleshooting • Root Cause Analysis • Data Analysis • Excel • Minitab • Sensory Evaluation • Cross-Functional Collaboration • Technical Leadership
  • Instrumentation:Farinograph • Mixograph • Alveograph • Extensograph • Rheometer • RVA • Amylograph • Texture Analyzer • Water Activity

System One, and its subsidiaries including Joulé and Mountain Ltd., are leaders in delivering outsourced services and workforce solutions across North America. We help clients get work done more efficiently and economically, without compromising quality. System One not only serves as a valued partner for our clients, but we offer eligible employees health and welfare benefits coverage options including medical, dental, vision, spending accounts, life insurance, voluntary plans, as well as participation in a 401(k) plan.
System One is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, age, national origin, disability, family care or medical leave status, genetic information, veteran status, marital status, or any other characteristic protected by applicable federal, state, or local law.
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About System One

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System One helps employers get work done more efficiently and economically without compromising quality. Over our 35+ year history, we've helped connect thousands of talented people with innovative companies. The excitement of a perfect fit motivates us every single day.

Industry

Business consulting services and recruiting and staffing services

Company size

5,001 - 10,000 Employees

Headquarters location

Pittsburgh, PA, US

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