Research and Developpement Scientist- Bakery

Essential Functions/Primary Responsibilities:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily (reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions). The primary responsibilities of this position include:

- Conduct and manage assigned projects independently.
- Execute bakery projects to develop new and improved products that meet the market and customers' needs.
- Conduct research on newly assigned projects, build experimental designs, collect supporting data, and complete statistical analysis for new products and solutions.
- Transfer bench-top development to pilot scale, commercial production, and ultimately into our customers' manufacturing processes.
- Operate analytical equipment, including Mixolab, Farinograph, moisture analyzer, pH meter, incubator, texture analyzer, and bakery equipment.
- Conduct standard and accelerated shelf-life studies.
- Provide direct assistance to customers in the launch of new products, the training of new technologies, the troubleshooting of problems, and the provision of technical assistance.
- Ensure confidentiality is maintained regarding sensitive documents.
- Follow established record retention guidelines.
- Propose process improvements for the department/company.
- Perform the job while adhering to all company policies and procedures.
- Perform other duties as necessary or assigned.
- Maybe required to come in early or stay late at times.

Essential Qualifications:
The requirements listed below are representative of the competencies (minimum knowledge, skill, and ability) required. (Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions).

- The candidate must possess a broad knowledge of food science technology, baking experience, and strong application skills in functional ingredients associated with baking.
- An understanding of bakery product formulation and industrial processing is required.
- Expertise in dough fermentation, make and bake, par bake, refrigerated raw dough, frozen baked dough, and raw frozen dough formulations and product development.
- There must be a customer focus, a drive for results, and a can-do attitude.
- Establishing trust with customers and becoming their go-to expert.
- Motivated self-starter with strong time-management skills who drives for results.
- Open and clear communication skills are essential.
- Cross-functional worker.
- Team-player: Builds on the expertise of others.
- Competent in project management.
- Understanding of experimental design and statistical analysis.
- Ability to communicate information and ideas so others will understand.
- Must be able to exchange accurate information.

Education/Certification/Licensing:
It is required to hold a BS degree in Bakery Science, Food Science, Cereal Chemistry, or a related field along with 3+ years of technical experience/development work with a major food or food ingredient company.
 

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