Description: Description: C:\Users\pmgray.AD\Documents\FoodHACCP\indexcopynews_files\title2.gif

Requisition Number


Post Date



R&D Food Scientist






If you are looking for a new and exciting place to continue your career, you've come to the right place. Great things are happening at Colony Brands and affliated companies. Did you know we are a privately heald company celebrating over 85 years in business? Colony Brands, Inc. is one of the largest direct marketers in the United States.

We are looking for an experienced and highly movivated indivdual to work in our Food Business as a Research and Development Food Scientist at our Monroe, Wisconsin location.

General Description:

As a member of the innovation team, focus is on developing products that surprise and delight our customers; and flawless execution of new products into the plant. A Scientist is expected to manage a range of product development projects, from the project design through commercialization. Also, able to trouble-shoot issues in the plant on products personally developed, or in familiar areas; customer visits with manager or on small accounts; and participate on special project teams when requested. A scientist performs independently with limited supervision, and understands the required software systems, important players, ingredient functionality, writing and using action plans and other organizational tools; and operation's capabilities and limitations.

Specific Duties:

1. Develop new bakery and confectionery items/products. (40-50%)
2. Commercialize products into plant with goal of "flawless execution
of new intems into the plant". (25-35%)
3. Research, brainstorm, and present new product ideas to mail
order, retail, and wholesale business units. (5-10%)
4. Maintain expertise and build network of resources. (<5%)
5. Troubleshoot issues in plant to improve product or efficiency.
6. Participate in special projects.
7. Exhibit behaviors of our Quality Standards within our Customer
Centricity performance model.


1. Bachelor's Degree in Food Science or related field; Master Baker
Certification or Equivalent.
2. One to two years of Baking or Confectionery Science which
includes functionality and order of addition.
3. One to two years of Baking or Conectionery Functional ingredients
which includes knowledge of stabilizers, emusifiers, chocolate,
compounds, oils, and sweetners.
4. Less than one year of experience with Baking or Confectionery
equipment which includes mixers, ovens, rheons, rotary depositor,
enrobers, kettle cookers, etc.
5. Less than one year of experience in hand decorating and
prototype development.
6. One to two years of experience in technical trouble-shooting,
problem solving, and mechanical skills.
7. One to two years of experience in product development cycle.
8. One to two years of experience in recipe formulating.
9. One to two years of technical writing experience.
10. One to two years of experience in sensory science.
11. Less than one year of experience in resource networking which
includes member of industry associations, vendor contacts, and
industry expert relationships.

12. Possess an intermediate knowledge of recipe software.
13. Possess strong verbal and written communication skills.
14. Able to make decisions independently.
15. Possess strong organizational skills.
16. Able to work as team with other departments.
17. Possess strategic thinking for planning of department one to two
years out.


Apply Now





Main Page

Description: Description: setstats            Copyright (C) All rights reserved under

            If you have any comments, please send your email to