Food Scientist

The Food Scientist will play a key role in formulating and developing new bakery products while ensuring taste, texture, and quality standards. Project involvement will extend from initial concept (or project initiation) through production and ongoing troubleshooting of manufacturing operations as required. This role involves staying updated with the latest bakery science advancements, analyzing ingredient effects, collaborating on quality control, and addressing production-related quality issues.

Job Duties

• Use specialized knowledge of formulation processing, food science, manufacturing capabilities, and commercialization of products to engineer, reverse engineer, or develop products to meet customer demand.
• Lead the creation, ideation, identification, assessment, and validation of formulations from bench top through commercialization; may work independently or lead a team depending on the complexity of the formula or process project requirements.
• Manage new product or product change projects including identifying ingredients, defining steps, properly documenting according to an established process, and meeting deliverables by deadlines.
• Review and approve nutritional data.
• Assist in writing product specifications.
• Ensure all required documentation is completed accurately and on time.
• Conduct and lead consumer tests, sensory evaluations, and shelf-life studies.
• Provide support to internal cross-functional teams for new products and process improvement projects as both a subject matter expert and a team member.
• Foster an innovation culture by consistently introducing ideas and formulation concepts for new and existing products.
• Facilitate quality and continuous improvement solutions.
• Create, design, and supervise the development of new experimental protocols and best practices required to validate product concepts and prototypes.
• Collaborate with Food Safety \& Quality (FSQ), Compliance, Operations, Marketing, Sales, Procurement, and other functional teams.
• Set up sample sensory evaluation tests.
• Act as a back-up to the R\&D Technician when needed.
• Provide input on process, product, or formulation to support optimal product solutions.
• Follow company rules and act safely at all times.
• Meet attendance requirements.
• Stay current on trends, equipment, and techniques, including attending professional education as appropriate.
• Travel as required, including international travel, as business necessitates.

Requirements

• Ability to interact and communicate professionally and effectively with a broad range of cross-functional peers, vendors, customers, and departments.
• Ability to handle multiple projects and prioritize based on business objectives and timelines.
• Strong problem-solving ability with the capacity to identify, interpret, and analyze data and provide detailed direction to development projects.
• Ability to sustain a high level of competence and professionalism in a dynamic business environment.
• Ability to adapt easily to changing priorities.
• Ability to work collaboratively and lead cross-functional technical teams to achieve required results.
• Excellent analytical and statistical skills with strong attention to detail.
• Strong communication and interpersonal skills.
• Proven track record of innovation in food science and product development.
• Ability to think beyond the current role to incorporate the organization and its purpose holistically.

Education \& Experience

• Bachelor of Science degree in Food Science or Technology, Bakery Science, Cereal Science, Agricultural, Chemical, or Bio Engineering is required.
• Minimum of 2 years of related experience with fresh bread and rolls, and cake unit operations preferred.
• Product development/baking emphasis preferred, including experience successfully commercializing fresh baked bread and rolls and a variety of frozen dough products.
• Ability to handle and lead multiple projects simultaneously in a team environment.
• Must possess a valid driver’s license.

Physical Requirements \& Working Environment

• Must be able to perform job duties with or without reasonable accommodation.
• Must be capable of exerting up to 50 pounds of force occasionally, up to 30 pounds frequently, and up to 20 pounds constantly to move or lift frozen or baked products, pans, ingredients, and carts.
• Must be capable of moving up and down building stairways in a multi-level plant to reach job assignments.
• Tasks may require climbing, balancing, stooping, reaching, walking, pushing, pulling, lifting, fingering, grasping, talking, and hearing.
• Must be capable of understanding various company forms, policies, and procedures.
• Work is performed indoors, protected from weather conditions, and may involve exposure to high and low temperatures, hazards related to moving parts, electrical currents, and moving objects carrying considerable weight and force.