This position will also
carry out any projects and/or research related to the baking science of our
existing products and/or new product development. This includes raw
material sourcing and approval, hands on creation and development of
prototypes, including small batch testing in identifying formulations,
sensory evaluation, product specifications, and documentation. This
role will work closely with other business functions including Production,
Engineering, Quality Assurance, Supply Chain, Customer Service, Sales, and
Executes the technical aspects of assigned new product projects that
include label changes, formula changes, sourcing changes, and innovation.
Conduct market research on ingredient functionality and
Works closely with our ingredient and packaging
suppliers on the technical characteristics of our materials.
Development of prototypes for new product/concept
exploration for evaluation.
Conducts small batch (benchtop) experiments and produce
Utilize bakery science knowledge to formulate and
develop unique prototypes concepts utilizing both current and future
Provides assistance to Commercialization and Operations
when transferring products or processes through the scale-up process
Oversees the participation in planning and scheduling
of experiments and verifies data collection and conclusions.
Run all pilot batches as necessary for project
Support and educate production on new product plant
introduction/start-ups while maintaining product quality within
Supports Production in process troubleshooting when
product quality issues arise, discuss and explain events across all
manufacturing teams within the organization, and catalogs troubleshooting
events for updating training curriculum and/or future reference.
Serves as a critical thinker to the Production and
Quality Control to troubleshoot product quality issues and set preventative
measures to keep issues from reoccurring.
Supervised advice on processing and packaging
Executes Continuous Improvement Projects that include
any new equipment that will affect the quality and performance of the
Makes recommendations for projects and experimental
plans to support continuous improvements in our dough systems and finished
goods product quality.
Developing standards of quality checks and evaluations
using scientific testing methods.
Develops, executes, and documents experiments designed
to prove hypothesis of our products and equipment.
Serves as a subject matter expert for all product
related formulations, process, and product applications.
Provides training, insight, and feedback to plant
operations for product formula or quality issues.
Participates in sensory training and evaluation to help
ensure the highest quality of our products
Masters Degree Preferably Food Science
Must have 5-10 years in equivalent position.
Food and Beverage Manufacturing Baking preferred.
Hands on prototype development.
Skills / Specialty New Product Development, Project
Knowledge of physical properties and chemical
composition of food and ingredients.
Knowledge of extensive areas of food science and
technology, marketed food product types and experimental procedures.
Fundamental understanding of applied statistical
Ability to follow and enforce company policies and
Ability to develop positive and collaborative
relationships throughout the organization.
Ability to think critically and apply learning to
Can conform to shifting priorities, demands, and
timelines through analytical and problem-solving capabilities.
Note: This Position Description indicates the critical features of the role
as they are presently envisioned. They are subject to change at any
time due to business conditions or other reasons. The incumbent may
be asked to perform other duties as required.