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Food Science Technologist


Bakery Manufacturing, Harborgate Way, Torrance, CA

Job Code:


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The Food Scientist will provide technical support, learning and development for production to ensure consistent compliance of all production processes and materials. 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 position will also be involved in raw material sourcing and approval, plus finished product formulations.  This role will work closely with other business functions including Production, Engineering, Quality Assurance, Supply Chain, Customer Service, Sales, and Marketing.   


Research and Development 40%

    Executes the technical aspects of assigned new product projects that include label changes, formula changes, sourcing changes, and innovation.
    Works closely with Engineering, Production, and Quality Assurance on new equipment testing to qualify equipment capability to meet product specifications.
    Conduct market research on ingredient functionality and cost savings.
    Works closely with our ingredient and packaging suppliers on the technical characteristics of our materials.
    Provides support in the development of prototypes for new product/concept exploration for evaluation.
    Utilize bakery science knowledge to formulate and develop unique prototypes concepts utilizing both current and future equipment.
    Provides assistance to Commercialization and Operations when transferring products or processes through the scale-up process
    Ensures goals are realistic and conducts critical thinking to cover all aspects of the projects and design experiments. 
    Oversees the participation in planning and scheduling of experiments and verifies data collection and conclusions.
    Conducts and educates Production on the sensory and evaluation of existing, new products and/or ingredients.

Learning and Development (Production Support) 30%

    Support and educate production on new product plant introduction/start-ups while maintaining product quality within specification.
    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. 
    Utilized data-based metrics that enable process control adjustments.
    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. 
    Develops, manages, and trains content for Baking Science curriculum (the what and the why) for Production and updates as industry trends change.
    Supervised advice on processing and packaging improvements.
    Ensures goals are realistic and conducts critical thinking to cover all aspects of the projects and design experiments. 

Continuous Improvements 20%

    Develop Process Control SOPs to drive quality and efficiency at all stages of the production process.
    Executes Continuous Improvement Projects that include any new equipment that will affect the quality and performance of the product.  
    Identify and standardize key process controls in the production process to achieve consistent quality.  Identify limiting factors in our production/process and make recommendations to improve quality and efficiency.
    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.

Product Quality 10%

    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.
    Escalates any significant product quality issues to the Dir. Of Baking Science and Dir. Of Manufacturing.


    BA or BS degree or equivalent.
    Must have 2-5 years in equivalent position.
    Must have the ability to influence team members to accomplish their goals on a timely basis.
    Must have the ability to accept constructive criticism and work to continuously improve.
    Ability to follow and enforce company policies and processes.
    Ability to develop positive and collaborative relationships throughout the organization.
    Ability to think critically and apply learning to creating solutions.
    Can conform to shifting priorities, demands, and timelines through analytical and problem-solving capabilities.
    Knowledge of food safety and food processing environments.

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. 




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