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Food Engineer Jobs (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

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

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 ...

Palermo's Pizza

Pizza Food Scientist

Milwaukee, WI · On-site

PIZZA FOOD SCIENTIST Are you passionate about food innovation, bakery science, and bringing new ... Collaborate cross-functionally with Operations, Quality, Engineering, Procurement, Sales, and ...

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Showing results 21-40

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Food Engineer information

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$18.5K

$65.7K

$134K

How much do food engineer jobs pay per year?

As of Aug 13, 2026, the average yearly pay for food engineer in the United States is $65,703.00, according to ZipRecruiter salary data. Most workers in this role earn between $42,500.00 and $79,000.00 per year, depending on experience, location, and employer.

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.

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.

Are food engineers in high demand?

Food engineers are in growing demand due to the need for improved food safety, quality, and sustainable production methods. They often work in manufacturing plants, research labs, and quality assurance, with employment prospects influenced by advancements in food technology and regulations.
More about Food Engineer jobs
What cities are hiring for Food Engineer jobs? Cities with the most Food Engineer job openings:
What are the most commonly searched types of Food Engineer jobs? The most popular types of Food Engineer jobs are:
What states have the most Food Engineer jobs? States with the most job openings for Food Engineer jobs include:
What job categories do people searching Food Engineer jobs look for? The top searched job categories for Food Engineer jobs are:
Food Engineer jobs near you
Infographic showing various Food Engineer job openings in the United States as of August 2026, with employment types broken down into 70% Full Time, and 30% Part Time. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $65,703 per year, or $31.6 per hour.

Food Scientist - Dough Rheology

System One Holdings, LLC

Paterson, NJ • On-site

$110K - $125K/yr

Full-time

Medical, Dental, Vision, Life, Retirement

Posted 20 days ago

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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