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Scientist - Cereal & Baking Science-1005739 East Hanover, NJ



This position in Research & Nutrition will allow the candidate to work on research initiatives related to cereal science and baking science across the Snacks BU.  The role is responsible for conducting scientific experiments to further understand wheat and flour functionality as applied to cookie and cracker manufacturing. The candidate will also have strategic responsibilities for pilot plant and plant trials to validate laboratory findings. 


This R&D position is responsible for:

       Leading research initiatives on applications of cereal and baking science in biscuits and providing technical input/recommendations to business units.

       Technical development of novel predictive tests and validation through baking experiments. 

       Working closely with business units to define project objectives, deliverables, plans and responsibilities.

       Building knowledge relative to emerging technologies relevant to wheat and flour research. 

       Participation in international scientific meetings and industry committees of relevance.

       Building and maintaining alliances with internal (and external) flour suppliers.



M.S. or Ph.D. in Biochemistry/ Food Science/Cereal Science/Chemical Engineering or related discipline, with basic understanding of biochemistry and biopolymers.   

Experience working with carbohydrate ingredients, baked products and/or cereals.


 Additional General/Technical Skills

       Candidate should have a solid understanding of experimental design and data analysis 

       Candidate must possess excellent scientific writing, communication, presentation, and collaboration skills

       Must be self motivated and act as a team player

       Ability to manage multiple complex assignments concurrently

       Ability to achieve results through working with a diverse team

       Ability to travel domestically and internationally-up to 20%



 : Research

Primary Location

 : NA-US-NJ-East Hanover


Apply Here


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