Bakery Applications Scientist

We are partnered with a leading food manufacturing company in Paterson NJ and are looking for a baking scientist for their research and development team.

If you are interested in designing and developing new bakery products with a statistical approach this role may be for you

Day to day responsibilities:

• Implement projects to develop new and improved bakery products to address the needs of the market and our customers
• Promote 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
• Work with analytical equipment including Mixolab, Farinograph, moisture analyzer, pH meter, incubator, texture analyzer, and bakery equipment
• Perform standard and accelerated shelf-life studies.
• Help with training of new technologies, and troubleshooting of problems and the provision of technical assistance
• Follow established record retention guidelines and maintain confidentiality regarding sensitive documents

Qualifications:

• 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.
• Conduct research on newly assigned projects, build experimental design, collect supporting data and complete statistical analysis for new products and solutions

Education:

It is required that you hold a BS degree in Bakery Science, Food Science, Cereal Chemistry, or a related field along with 3+ years of technical experience/development work with a major food or food ingredient company.