Create formulations of frozen dough and
nutrition information as well as develop baking directions and conduct
tolerance testing for products. Apply scientific principles in research,
development, production, technology, quality control, packaging and processing
of nutritionally designed foods. Conduct basic nutrition research for the
development of programs to support product utilization.
- Formulation of cookies,
biscuits, and various breads to include knowledge of leavening agents and
the impact to final product nutritional values as a result of
combining various (baking) ingredients.
- Maintain product database as
daily product is being tested and evaluated for quality requirements.
- Generate nutrition
information for labeling.
- Develop baking directions and
conduct tolerance testing for products.
- Prepare and bake pilot lab
samples for experimental findings include formulations and proper lab
tests results for scale-up into production.
- Interact with internal staff
on daily/weekly basis to include: Production, Marketing, Quality
Assurance and Field Sales personnel
- Individual must be well
versed in nutrition, labeling and leavening agent impact on final
product as it pertains to cookies and breads.
- Must have formulation
knowledge with the following ingredients: Sodium Bicarbonate, SALP,
SAPP, SAS, MCP and Yeast. Primary focus chemical leavening.
- Proficient with Microsoft
Word, Excel, and Access.
- Must be able to work on
multiple projects at the same time with tight turnarounds and
- Prepare experimental formula
lab tests and be able to scale up into a plant operational setting.
- Communication verbal and
written skills are crucial for this position.
- This position will report to
the Director of Product Development.
BS Food Science, Nutrition, Chemistry,
A.I.B. Graduate or equivalent with ideally 3-5 years’ experience
formulating cookies or closely related bakery products for a research
commercial laboratory, and supporting production as necessary.
Reports to: Director Product Development
Job Type: Full-time
- formulating cookies: 3 years
- Regulatory: 1 year