Independently conduct and manage assigned projects
Develop new and improved bakery products to meet market and customer needs
Research new projects, create experimental designs, collect data, and analyze statistics for new products and solutions
Scale up bench top development to pilot scale, commercial production, and customer manufacturing processes. - Operate analytical equipment and conduct standard and accelerated shelf-life studies
Provide direct assistance to customers in launching new products, training on new technologies, troubleshooting problems, and offering technical support
Maintain confidentiality of sensitive documents and follow record retention guidelines
Propose process improvements and adhere to company policies and procedures
Perform other necessary or assigned duties and may be required to work early or late at times
Essential Qualifications:
BS degree in Bakery Science, Food Science, Cereal Chemistry, or related field with 0-3 years of technical experience/development work in a major food or food ingredient company
Broad knowledge of food science technology, baking experience, and strong application skills in functional ingredients associated with baking
Understanding of bakery product formulation and industrial processing
Expertise in dough fermentation, make and bake, par-bake, refrigerated raw dough, frozen baked dough, and raw frozen dough formulations and product development
Customer focus, drive for results, and can-do attitude
Ability to establish trust with customers and become their go-to expert
Motivated self-starter with strong time-management skills
Open and clear communication skills
Cross-functional worker and team player who builds on the expertise of others
Competent in project management, understanding of experimental design and statistical analysis, and ability to communicate information and ideas clearly and accurately
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Seniority level
Mid-Senior level
Employment type
Full-time
Job function
Management and Manufacturing
Industries
Internet Publishing
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