Applications Scientist - Bakery

Applications Scientist Bakery

The primary duties and responsibilities of the Applications Scientist Bakery, will include :

• 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 Mix o lab, 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
• Proposes process improvements for the department / company
• Performs the job while adhering to all company policies and procedures
• May be required to come in early or stay late at times
• The ability to conduct and manage assigned projects independently

Requirements :

• 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
• 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
• Team-player : Builds on the expertise of others

Qualifications and Education :

• Bachelor’s degree minimum in Food Science, Bakery Science, or similar scientific discipline with 3+ years of experience in the food industry
• Competent in your work and project management through completion
• Understanding of experimental design and statistical analysis
• Ability to communicate information and ideas so others will understand
• Must be able to exchange accurate information
29 days ago