Sr. Food Scientist – Baked Goods

Sr. Food Scientist – Baked Goods

Requirements

• B.S. or M.S. degree in Food Science, Chemical Engineering, Chemistry or related field. Requires 7-10 years industry experience
• Demonstrated leadership with a history of delivering results
• Desire to challenge assumptions and identify new opportunities
• 5+ years of product development experience
• Strong communication, strategic thinking, and organization skills
• Ability to manage multiple projects independently
• Ability to thrive in a business-facing role and represent a strong technical voice
• Strong acumen in business processes
• Experience in the development and launch of baked goods (retail, foodservice, wholesale) such as breads & rolls, gluten free, flatbreads, tortillas, sweet goods (yeast raised, chemically leavened), c-store products, and cereal based (e.g., bars) beyond simple prototype development is required. Must understand the impact of plant processing and be able to design formulations accordingly.
• Experience in product scale-up and commercialization is required.
• Strong understanding of general sensory testing, including its application to product development, is required.
• Proven experience owning responsibility for product launches (consumer, raw materials)
• Ability to partner with broader R&D team, manufacturing plants, and external suppliers

Responsibilities

• Assist in developing and advancing consumer centric innovation pipeline by collaborating with key cross-functional partners while leveraging resources, the broader R&D team, and external expertise.
• Build insights based on development learnings to accelerate product development timelines.
• Manage and lead the development of multiple technically complex projects, creating technical plans, timelines, risk assessments, and mitigation plans. Challenge assumptions and identify opportunities to push the boundaries of what’s possible.
• This position will support customers as well as our customers teams on-site or at their facilities within North America
• Ensure completion of Product Technical Transfer document, engaging Operations, Quality, Regulatory and Marketing stakeholders to ensure seamless manufacturing scale up
• Structure work streams to ensure technical excellence and deliver projects on time, in full: Characterize ingredient functionality, Apply design of experiments and other statistical tools. Skilled in data analysis and making recommendations to stakeholders, Formula development, Process development, Plan all phases of product scale up (bench, pilot, commercial), Sensory science (analytical, affective) studies, Contingency planning, Identify 3rd party facilities (if applicable) necessary to ensure project success (e.g., pilot trials, co-manufacturing sites)
• Compile, analyze, and manage data and close projects with Product Technical Transfer document to ensure seamless handover to Operations and Quality Control
• Responsible for the product development and innovation activities from bench top to scale-up of formulations in the Baked Goods Food category
• Maintain accurate and detailed records of experiments and observations. Disciplined in keeping Lab Notebook entries accurate and up to date

Preferred Qualifications

• Sensory: analytical (R&D, Operations) and affective (consumer)
• Statistics: Design of Experiments, Six Sigma
• Global Experience: consumer packaged goods companies, ingredient suppliers, flavor & fragrance suppliers