Senior R&D Bakery Scientist

This position is a senior research scientist working at the bench and pilot plant to support the development strategy of the bakery business. This position will perform new product development in the form of ingredient development, applications research, process enhancement and provide technical support for internal groups and external customers. This is a leadership position with a team of scientists and bakery technicians to support our bakery agenda.

Essential Functions:

• New Product Development of bakery and other food products related to utilizing specialty grains, proteins, dough conditioners, mold inhibitors, enzymes, emulsifiers, gluten-free and egg-free systems, etc.
• Plan and design robust bake test experiments that can be statistically analyzed and stand up under scientific scrutiny
• Work with suppliers and contract manufacturing as needed in developing processes and new ingredients
• Demonstrate R&D leadership by inspiring, motivating, and driving high performance amongst team members
• Continually strengthen the bakery team through effective people selection, integration and development
• Review scientific literature and pull together potential solutions based on prior work
• Write reports in a clear, concise and meaningful way including interpretation of scientific data
• Develop laboratory/bench-top chemical, application and/or clinical analyses
• Create specification sheets and product data sheets for new ingredient solutions
• Operate and troubleshoot instruments and pilot equipment in our bakery laboratory creating a more efficient R&D operation
• Provide customer support and visits with a sales rep to give technical assistance to customer-based projects
• Collaborate with commercial and product management teams for commercialization of projects
• Take food and supplement formulations from bench-top to pilot plant scale
• Provide technical support to scale up commercial and collaborative opportunities at external plants
• Wins together by building collaborative relationships and learning to influence
• Develop intellectual property in the form of patents to help protect and add value to the business bottom line
  
  

Additional Functions:

• Comply with all safety policies, practices and procedures. Report all unsafe activities to supervisor and/or Human Resources
• Participate in proactive team efforts to achieve departmental and company goals
• Provide leadership to others through example and sharing of knowledge/skill
• If you’d like to hear more about this opportunity and others we are currently working on, please contact Kristine O’Sullivan at kosullivan@cps4jobs.com.
  
  

JO: 13.24AKO

Technical Qualifications:

• Must possess B.S. degree with a minimum of five years related experience and/or training, or equivalent combination of education and experience; Master of Science degree (M.S.) or Doctor of Philosophy (PhD) preferred
• Experience in bakery industry is required. Knowledge/experience working with enzymes, dough conditioners and/or dough preservations in a variety of finished baked good applications is preferred
• Familiar with commercial baking processes and equipment used in industrial baking
• Leadership experience preferred
• Ability to read, analyze, and interpret common scientific and technical journals, financial reports, and legal documents. Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community. Ability to write speeches and articles for publication that conforms to prescribed style and format
• Ability to effectively present information to sales, marketing and business development teams
• Proficient personal computer skills including electronic mail, record keeping nutrition database activity, word processing, spreadsheet, graphics, etc.
• Ability to apply fractions, percentages, ratios, and proportions to practical solutions. Must also have ability to apply basic algebra and geometry to practical situations
• Must have ability to deal with equations formulas and graphs
• Must be able to handle multiple projects
• Must be able to use laboratory instruments such as texture analysis, pH meters, balances, autoclave, water activity meter, farinograph, rheometer, thermocouples, etc.
• Must have some acumen for food and supplement processing
• If you’d like to hear more about this opportunity and others we are currently working on, please contact Kristine O’Sullivan at kosullivan@cps4jobs.com.
  
  

JO: 13.24AKO