R&D Application Technician

Location: Denver, CO (1875 Lawrence Street, Denver, CO 80202)

Full-time, in-office position requiring on-site attendance five days per week. Willingness to travel up to 10% of the time.

About the role

The R&D Application Technician supports Ardent Mills' Research & Development and Product Development teams by planning, preparing, and executing product application trials, ingredient evaluations, and customer-focused technical projects. This role works closely with scientists, product developers, milling teams, and cross-functional partners to assess ingredient functionality, product performance, and process optimization across a variety of grain-, legume-, and seed-based applications.

Responsibilities

• Work safely in laboratory, pilot plant, and bakery environments while adhering to all Ardent Mills Food Safety and EH&S policies.
• Support the planning, setup, execution, and documentation of application trials, product evaluations, and development projects.
• Prepare and evaluate grain-based products, including flour, bakery mixes, dough systems, baked goods, and other customer-relevant applications.
• Assess ingredient functionality, processing characteristics, and finished product performance using established methods and protocols.
• Accurately generate, record, analyze, and communicate technical results and observations to project teams and stakeholders.
• Operate, calibrate, maintain, and troubleshoot laboratory, bakery, pilot plant (limited support at Third Parties if needed), and processing equipment.
• Maintain detailed electronic records, databases, laboratory notebooks, and technical reports in accordance with company standards.
• Collaborate with R&D scientists, GQR team members, quality teams, operations, and commercial partners to support innovation and customer-focused initiatives.
• Assist in the development, validation, and continuous improvement of application methods, testing protocols, and product evaluation techniques.
• Maintain a clean, organized, and safe work environment while managing inventories of ingredients, supplies, and consumables.

Requirements

• High school diploma or equivalent required.
• Associate degree in Food Science, Grain Science, Biology, Chemistry, Culinary Arts, Baking Science, Engineering Technology, or a related technical field preferred.
• Demonstrated knowledge of laboratory practices, product development processes, and scientific methodology.
• Understanding of ingredient functionality and food application testing, preferably within grain-based products.
• Strong attention to detail and ability to organize and manage technical information.
• Ability to adapt to changing priorities and manage multiple projects simultaneously.
• Demonstrated organizational, project management, and time management skills.
• Strong sense of urgency and commitment to delivering high-quality results.
• Proficiency in Microsoft Word, Excel, PowerPoint, and data management systems.
• Ability to work independently while contributing effectively within cross-functional teams.
• Strong written and verbal communication skills, including technical report writing and presentation of results.
• Ability to lift up to 50 lbs (20 kg).
• Ability to work in office, laboratory, pilot plant, bakery, cooler, freezer, and manufacturing environments.
• Ability to stand for extended periods during testing and product evaluations.
• Ability to work with and consume wheat-based products; no wheat/gluten sensitivity, intolerance, or allergy.
• Position requires regular work in laboratory and pilot plant environments where all major food allergens may be present, including but not limited to wheat, milk, eggs, soy, peanuts, tree nuts, sesame, fish, and shellfish.
• Must be able to safely work in and around products and ingredients containing food allergens.

Preferred Qualifications

• Minimum of 2 years of experience in food product development, application testing, bakery science, grain science, or a related R&D environment.
• Experience with pilot plant operations, baking applications, or ingredient functionality testing.
• Knowledge of cereal grains, flour functionality, and bakery product development.
• Experience supporting customer-facing technical projects or innovation programs.

Pay

Starting range for this position is $25.90 - $34.57 per hour. Additional earning potential possible commensurate with experience. Eligible for an annual bonus with a target of 5% based on company performance and individual results.

Benefits

• Medical, Dental, and Vision Coverage
• Health and Dependent Savings Accounts
• Life and Disability Programs
• Voluntary Benefit Programs
• Company Sponsored Wellness Programs
• Retirement Savings with Company Match
• Team Member and Family Assistance Program (EAP)
• Paid Time Off and Paid Holidays
• Employee Recognition Program with Rewards (RAVE)