What are the responsibilities and job description for the Bakery Applications Scientist position at System One?
Title: Bakery Applications Scientist
Location: Paterson NJ
Schedule: M-F 8-4:30 onsite daily
Start: ASAP
Status: Direct hire
Education:
Location: Paterson NJ
Schedule: M-F 8-4:30 onsite daily
Start: ASAP
Status: Direct hire
Education:
BS degree in Bakery Science, Food Science, Cereal Chemistry, or a related field
Requirements:
3 years of technical experience/development work with a major food or food ingredient company.
Bilingual speaking English/Spanish (preferred)
Responsibilities:
Requirements:
3 years of technical experience/development work with a major food or food ingredient company.
Bilingual speaking English/Spanish (preferred)
The ability to conduct and manage assigned projects independently.
Execute bakery projects to develop new and improved products to address the needs of the market and our customers
Conduct research on newly assigned projects, build experimental design, 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
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
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
Availability to come in early or stay late as needed
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
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