Principal Food Technologist - Bakery Applications Bridgewater, NJ

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Company: National Starch Food Innovation

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                                 Job ID:1902846



                                 State:New Jersey


                                 Major:Food Science or Relative discipline

                                 Salary:Not Specified   Why?

Job Types:

Food Technol/Scientists, Formulator

Job Description

National Starch Food Innovation has an excellent opportunity for an Principal Food Technologist in Bakery Applications in its Product Innovation group located at their corporate headquarters in Bridgewater, NJ.

National Starch is a world-leader in specialty starches and other nature-based ingredients. You may not know us by name, but you almost certainly encounter our products every day in many types of foods and beverages and a wide range of consumer products. Our customers include major players in industry, including not only the world's largest food companies but also the most creative and dynamic. Because we produce specialties, we have a continuing drive for innovation and an intimate knowledge of our markets. That means that we value creativity, technical competence, diverse thinking and an entrepreneurial spirit.

Position Overview:

The Principal Technologist for Bakery applications will have responsibility for leading experimental design and execution in low-moisture food applications (e.g. baked goods, snacks) for new-product development, customer support, and product support.

Responsibilities will include:

- Designing and conducting experiments in the laboratory or pilot plant to progress projects. - Communicating results and keeping experiment records - Supporting the development of new low-moisture capability in the organization including providing required education/ training. - Leading projects or sub-projects of defined scope.


- BS in Food Science or related field plus 3-5 years relevant work experience required OR - MS in Food Science or related field plus 1-2 years relevant work experience. - Demonstrated ability to effectively communicate and interact with a cross-functional team. - Demonstrated experience in hands-on product development with laboratory and/ or pilot plant equipment/processes related to low-moisture finished food products and/or ingredient development required. Experience in the baking industry (e.g. breads, cookies, muffins etc.) highly preferred. - Experience with experiment design, statistical data analysis, and interpretation of results desired. - Proficiency in Microsoft Office (word, excel, power-point, project) - Excellent verbal and written technical communication skills e.g. making presentations and writing technical reports - Some overnight travel; 10-15%

Please submit your resume with Reference Code 1902846 to:




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