R&D Food Scientist

About the role

We are seeking an experienced R&D Food Scientist to support the development, optimization, and commercialization of bakery products and ingredient systems. This role will focus on improving product quality, consistency, shelf life, and manufacturing efficiency while collaborating with cross-functional teams across R&D, Operations, Quality, Regulatory, and Procurement. The ideal candidate will have a strong background in bakery science, ingredient functionality, product development, and process optimization within the food manufacturing or CPG industry.

Responsibilities

• Analyze existing bakery formulations and manufacturing processes to identify opportunities for improvements in quality, consistency, shelf life, and cost efficiency.
• Develop and optimize bakery products, including breads, cakes, cookies, pastries, tortillas, and related products through formulation, ingredient selection, and process improvements.
• Support scale-up and commercialization efforts from bench-top development through pilot and full-scale production.
• Partner with Operations to troubleshoot production challenges, including dry mix handling, functional performance issues, color defects, and product variability.
• Collaborate with R&D, Quality, Regulatory, Operations, and Procurement teams to ensure products meet sensory, regulatory, operational, and cost requirements.
• Evaluate the functionality of ingredients such as flours, starches, enzymes, emulsifiers, hydrocolloids, leavening systems, colors, sweeteners, and natural additives.
• Design and execute experiments to improve texture, flavor, shelf life, and overall product performance.
• Develop and maintain product specifications, batch sheets, SOPs, and processing parameters.
• Support sensory evaluations, shelf-life studies, stability testing, and validation of bakery ingredient systems and bases.
• Lead or support continuous improvement initiatives using data-driven methodologies to enhance product quality and manufacturing efficiency.
• Drive ingredient cost optimization and reformulation projects while maintaining product integrity.
• Assist with supplier qualification and validation of new raw materials.
• Train Production and Quality teams on new formulations, processes, and best practices.
• Maintain accurate documentation to support product development, validation, audits, and regulatory compliance.
• Ensure adherence to GMPs, HACCP programs, OSHA requirements, and company quality standards.
• Manage multiple development and process improvement projects in a fast-paced manufacturing environment.
• Perform all duties in accordance with company safety policies and procedures.

Requirements

• Bachelor's degree in Food Science, Baking Science, Food Technology, Food Engineering, or a related field.
• 3–5+ years of experience in food product development, food science, or bakery ingredient manufacturing within the food ingredients, baking ingredients, or Consumer Packaged Goods (CPG) industries.
• Strong knowledge of bakery ingredient functionality, including flour systems, gluten development, enzymes, emulsifiers, sweeteners, and natural additives.
• Hands-on experience with bakery processing operations, including mixing, fermentation, proofing, baking, and cooling.
• Experience with product scale-up, commercialization, and plant trials.
• Knowledge of dough rheology, texture analysis, and shelf-life optimization.
• Experience troubleshooting bakery production issues and improving product consistency.
• Hands-on knowledge of food safety standards, GMPs, HACCP, and regulatory requirements.
• Strong analytical and problem-solving abilities with a data-driven approach.
• Proficiency with Excel, Minitab, or other data analysis tools.
• Excellent communication and cross-functional collaboration skills.
• Ability to manage multiple priorities and projects simultaneously.
• Strong attention to detail with a focus on quality, performance, and continuous improvement.

Preferred

• Master's degree in Food Science, Baking Science, Food Technology, Food Engineering, or a related discipline.
• Experience with clean-label formulation and ingredient replacement strategies.
• Experience working with bakery ingredient systems, premixes, or bases.