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Food Technologist Bakery Science Jobs (NOW HIRING)

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

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 ...

Palermo's Pizza

Pizza Food Scientist

Milwaukee, WI · On-site

... science, and bringing new pizza products to life? Join Palermo's and help shape the future of ... Our high-tech operations include an on-site bakery, advanced manufacturing technology, pilot and ...

Palermo's

Pizza Food Scientist

Milwaukee, WI · On-site

$77K - $90K/yr

... science, and bringing new pizza products to life? Join Palermo's and help shape the future of ... Our high-tech operations include an on-site bakery, advanced manufacturing technology, pilot and ...

Kemin

Maintain awareness of bakery market trends, ingredient technologies, and competitive solutions. Qualifications * Education and Experience: * Master's degree in Food Science, Bakery Science, or ...

Scientific Search

Food Technologist

Malvern, PA · On-site

This role blends culinary creativity with food science to create consistent, high-quality flavor ... The Food Technologist essential functions include new development, revisions and duplications of ...

FurstStaffing

Food Technologist

Monticello, WI

... Science, Food Technology, or a related field (Dairy Science, Nutrition, Microbiology, Food Engineering, Culinary Science, etc.) · 2-5 years of experience in food manufacturing or R&D (dairy or ...

Visvero, Inc.

Food Technologist

Thomasville, GA · On-site

Requirements Experience in Food Manufacturing, FMCG, Food Processing, Bakery, Dairy, Beverage, or Packaged Foods. Knowledge of BOM (Bill of Materials), Recipe/Formulation Management, Material ...

Aspire Bakeries

Food Technologist, R&D

Newark, CA · On-site

$68K - $91K/yr

At Aspire Bakeries, we don't just bake breads, cookies, and cakes - we create foods that bring ... Strong understanding of food science principles, including ingredient functionality and testing ...

Aspire Bakeries

Food Technologist, R&D

Newark, CA · On-site

$68K - $91K/yr

From La Brea Bakery ® artisan breads to Otis Spunkmeyer ® cookies, our products are enjoyed by ... Strong understanding of food science principles, including ingredient functionality and testing ...

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Food Technologist Bakery Science information

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How much do food technologist bakery science jobs pay per hour?

As of Jul 26, 2026, the average hourly pay for food technologist bakery science in the United States is $29.99, according to ZipRecruiter salary data. Most workers in this role earn between $24.04 and $34.13 per hour, depending on experience, location, and employer.

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

To thrive as a Food Technologist in Bakery Science, you need a solid background in food science or a related field, with expertise in baking processes, ingredient functionality, and product development. Experience with laboratory equipment, quality control systems, and familiarity with food safety certifications like HACCP or SQF is typically required. Strong analytical thinking, creativity, and effective communication skills help you innovate and collaborate across teams. These competencies are vital for ensuring product quality, meeting regulatory standards, and driving successful bakery product innovation.

What are some common challenges Food Technologists face when developing new bakery products?

Food Technologists in bakery science often encounter challenges such as achieving the desired texture and shelf life while maintaining food safety and regulatory compliance. Balancing ingredient functionality, cost-efficiency, and consumer preferences can be complex, especially when working with alternative flours or reducing additives. Collaboration with R&D, production, and quality assurance teams is crucial to troubleshoot formulations and scale recipes from lab to commercial production without compromising quality.

What is the difference between Food Technologist Bakery Science vs Food Technologist Quality Assurance?

AspectFood Technologist Bakery ScienceFood Technologist Quality Assurance
CredentialsBachelor's in Food Science or related field, certifications like PCQIBachelor's in Food Science, certifications like HACCP or SQF
Work EnvironmentBakery production facilities, R&D labsQuality control labs, production oversight
Industry UsageDeveloping bakery products, improving recipesEnsuring product safety, compliance, and quality standards

While both roles require a background in food science and similar certifications, Food Technologist Bakery Science focuses on product development and innovation in bakery items, whereas Food Technologist Quality Assurance emphasizes maintaining safety and quality standards across food products.

What are Food Technologists in Bakery Science?

Food Technologists specializing in Bakery Science are professionals who apply scientific principles to develop, improve, and ensure the quality and safety of baked goods. They work on formulating recipes, selecting ingredients, optimizing baking processes, and troubleshooting production issues. Their role often involves conducting experiments, sensory evaluations, and nutritional analysis to create innovative bakery products that meet consumer demands and regulatory standards.
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Food Technologist Bakery Science jobs near you
Infographic showing various Food Technologist Bakery Science job openings in the United States as of July 2026, with employment types broken down into 70% Full Time, and 30% Part Time. Highlights an 100% Physical job distribution, with an average salary of $62,378 per year, or $30 per hour.
Food Scientist - Dough Rheology

Food Scientist - Dough Rheology

System One Holdings, LLC

Paterson, NJ • On-site

$110K - $125K/yr

Full-time

Medical, Dental, Vision, Life, Retirement

Posted 4 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:
Food Science • Bakery Science • R&D • Product Development • Bakery Ingredients • Formulation Development • Commercialization • Scale-Up • Process Improvement • Dough Rheology • Shelf-Life Optimization • Ingredient Functionality • Flour Systems • Enzymes • Emulsifiers • Clean Label • Reformulation • Cost Optimization • Sensory Evaluation • Bakery Manufacturing • Mixing • Fermentation • Proofing • Baking • Quality Assurance • Food Safety • HACCP • GMP • Regulatory Compliance • Troubleshooting • Root Cause Analysis • Data Analysis • Excel • Minitab • Product Innovation • New Product Development (NPD) • Food Ingredients • CPG • Process Validation • Manufacturing Efficiency • SOPs • Supplier Qualification • Food Engineering • Production Optimization • Cross-Functional Collaboration • Technical Leadership • Manufacturing Operations.
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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