We are partnered with a leading food manufacturing company in Paterson NJ and are looking for a baking scientist for their research and development team.
If you are interested in designing and developing new bakery products with a statistical approach this role may be for you!
Day to day responsibilities:
Implement projects to develop new and improved bakery products to address the needs of the market and our customers
Promote research on newly assigned projects, build experimental design, collect supporting data and complete statistical analysis for new products and solutions
Transfer bench top development to pilot scale, commercial production and ultimately into our customers' manufacturing processes
Work with analytical equipment including Mixolab, Farinograph, moisture analyzer, pH meter, incubator, texture analyzer, and bakery equipment
Perform standard and accelerated shelf-life studies.
Help with training of new technologies, and troubleshooting of problems and the provision of technical assistance
Follow established record retention guidelines and maintain confidentiality regarding sensitive documents
Qualifications:
The candidate must possess a broad knowledge of food science technology, baking experience, and strong application skills in functional ingredients associated with baking
An understanding of bakery product formulation and industrial processing is required
Expertise in dough fermentation, make and bake, par bake, refrigerated raw dough, frozen baked dough, and raw frozen dough formulations and product development.
Conduct research on newly assigned projects, build experimental design, collect supporting data and complete statistical analysis for new products and solutions
Education:
It is required that you hold a BS degree in Bakery Science, Food Science, Cereal Chemistry, or a related field along with 3+ years of technical experience/development work with a major food or food ingredient company.