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Weekend Postdoctoral Food Science Jobs in New York

System One

Food Scientist - Dough Rheology

Paterson, NJ · On-site

$110K - $125K/yr

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 ...

System One

Food Scientist - Dough Rheology

Paterson, NJ · On-site

$110K - $125K/yr

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 ...

System One

R&D Food Scientist

Paterson, NJ · On-site

$110K - $125K/yr

Occasional later or weekend shifts to accomodate production runs. Keyskills: Food Science * Bakery Science * R&D * Product Development * Bakery Ingredients * Formulation Development

System One

R&D Food Scientist

Paterson, NJ · On-site

$110K - $125K/yr

Occasional later or weekend shifts to accomodate production runs. Keyskills: Food Science * Bakery Science * R&D * Product Development * Bakery Ingredients * Formulation Development

System One

R&D Food Scientist

Paterson, NJ · On-site

$110K - $125K/yr

Occasional later or weekend shifts to accomodate production runs. Keyskills: Food Science * Bakery Science * R&D * Product Development * Bakery Ingredients * Formulation Development

System One

R&D Food Scientist

Paterson, NJ · On-site

$110K - $125K/yr

Occasional later or weekend shifts to accomodate production runs. Keyskills: Food Science * Bakery Science * R&D * Product Development * Bakery Ingredients * Formulation Development

System One

R&D Food Scientist

Paterson, NJ · On-site

$110K - $125K/yr

Occasional later or weekend shifts to accomodate production runs. Keyskills: Food Science * Bakery Science * R&D * Product Development * Bakery Ingredients * Formulation Development

Mount Sinai Hospital

Postdoctoral Fellow-MSH

Manhattan, NY · On-site

$53K - $73K/yr

A postdoctoral position in bioinformatics/Biostatistics/data science is available at the Icahn ... IBD, food allergy and viral infection. The applicant is expected to show excellence in ...

System One

QA Technician

Paterson, NJ · On-site

$22 - $25/hr

M-F 6a to 3:00pm (occasional weekends during production) Requirements * 5+ year of QA or food ... Highschool/GED minimum or Associate's or Bachelor's degree in Food Science, Biology * Must have car ...

System One

QA Technician

Paterson, NJ · On-site

$22 - $25/hr

M-F 6a to 3:00pm (occasional weekends during production) Requirements * 5+ year of QA or food ... Highschool/GED minimum or Associate's or Bachelor's degree in Food Science, Biology * Must have car ...

System One

QA Technician

Paterson, NJ · On-site

$22 - $25/hr

M-F 6a to 3:00pm (occasional weekends during production) Requirements * 5+ year of QA or food ... Highschool/GED minimum or Associate's or Bachelor's degree in Food Science, Biology * Must have car ...

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Weekend Postdoctoral Food Science information

What is a weekend postdoctoral food science position?

A Weekend Postdoctoral Food Science position is a research-based role typically held by individuals who have recently completed their doctoral studies in food science or a related field. This position involves conducting experiments, analyzing data, and contributing to projects specifically scheduled on weekends, which may support ongoing research or industry collaborations. Weekend postdocs often work in academic, governmental, or private sector labs, focusing on food safety, product development, nutrition, or food processing innovations. The role may also include responsibilities such as publishing research findings, mentoring students, and collaborating with other scientists.

What are the unique challenges and expectations for a weekend postdoctoral food science position compared to a traditional weekday postdoc role?

Weekend Postdoctoral Food Science roles often require flexibility and strong time management, as research activities may be scheduled during non-traditional hours to accommodate facility access or experimental timelines. You might work more independently or with a smaller team on weekends, which builds autonomy but also requires proactive communication with weekday staff to ensure research continuity. These positions can offer unique opportunities to lead weekend projects, gain specialized experience, and potentially fast-track your publication record. However, balancing work-life commitments and maintaining clear reporting lines are essential for long-term success in this role.

What are the key skills and qualifications needed to thrive as a weekend postdoctoral food science professional, and why are they important?

To thrive as a Weekend Postdoctoral Food Science professional, you need a PhD in food science or a related field, strong research skills, and expertise in experimental design and data analysis. Familiarity with laboratory equipment, statistical software such as SPSS or R, and food safety regulations is typically required. Excellent problem-solving, time management, and collaborative communication skills help you excel in both independent and team-based research projects. These qualifications and skills ensure rigorous scientific inquiry, accurate results, and effective contribution to advancements in food science during flexible or weekend research schedules.

What is the difference between Weekend Postdoctoral Food Science vs Postdoctoral Food Scientist?

AspectWeekend Postdoctoral Food SciencePostdoctoral Food Scientist
CredentialsPh.D. in Food Science or related fieldPh.D. in Food Science or related field
Work EnvironmentAcademic or research institutions, part-time on weekendsResearch labs, industry settings, full-time
Employer & Industry UsageUniversities, research centersFood companies, research organizations
Work FocusResearch, data analysis, publishingProduct development, quality testing, research

Weekend Postdoctoral Food Science roles typically involve part-time research work during weekends, often in academic or research settings. In contrast, Postdoctoral Food Scientists usually work full-time in industry or research labs focusing on product development and quality. Both roles require a Ph.D. and share similar credentials, but differ mainly in work hours and environment.

What are the most commonly searched types of Postdoctoral Food Science jobs in New York?

The most popular types of Postdoctoral Food Science jobs in New York are:

What cities in New York are hiring for Weekend Postdoctoral Food Science jobs?

Cities in New York with the most Weekend Postdoctoral Food Science job openings:

Weekend Postdoctoral Food Science jobs near you

Food Scientist - Dough Rheology

System One Holdings, LLC

Paterson, NJ • On-site

$110K - $125K/yr

Full-time

Medical, Dental, Vision, Life, Retirement

Re-posted 19 hours 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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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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