Associate Bakery Scientist

Bringing Home the Dough

The Associate Bakery Scientist is responsible for formulating new products, reducing costs on existing products, conducting plant trials, and performing consumer testing. This position requires an understanding of the fundamentals of food science, including ingredient interactions, processing, stability, and basic regulations related to product labeling. In addition, this position requires an understanding of how plant equipment and processes effect formulations and product specifications when moving from the lab to the plant. The position works cross-functionally with Quality, Marketing, Operations, Procurement, Regulatory, and Finance to drive value for the Wonder and Nature’s Own brands.

The Associate Bakery Scientist is a self-driven and motivated professional who is both adaptable and flexible in a fast-paced environment and who possesses the ability to successfully work alone and as part of a team. The ideal candidate exhibits both maturity and a high degree of curiosity. This position requires demonstration of competency for all on-the-job activities that may have a direct or indirect effect on product safety, legality and/or quality.

Rising to the Challenge: Position Responsibilities

Duties include, but are not limited to:
• Assists with formulation development for bench trials, plant trials, and execution to achieve targeted product attributes.
• Creates experimental plans. Executes experiments, collects data, and makes recommendations based on data.
• Conducts sensory evaluations to establish product designs that meet consumer needs.
• Documents, interprets, and reports on trial results, product and process specifications, and project status to all stakeholders in a timely manner.
• Identifies and generates creative ideas to support new product concepts as well as product and process improvements.
• Maintains professional relationships and partner with outside suppliers to determine product fit for R&D objectives.
• Maintains/improves knowledge of ingredient functionality to support R&D and Process Improvement projects.
• Conducts shelf life studies.
• Ensures compliance with corporate/plant safety standards and with applicable regulatory requirements.
• Travel approximately 30+% of the time, with some overnight travel, as required for trials, marketing support, and meetings.
• Practices and complies with all Company policies and procedures (EEO, Harassment, Safety, Sarbanes Oxley, etc.).
• Performs other duties which are deemed by management to be an integral part of the job, including but not limited to fulfillment of work schedules, adherence to attendance policies, and other applicable operating rules, policies and procedures.

Knead to Know: Preferred Qualifications

• 0 – 3 years’ relevant progressive experience, to include:
• Exposure through internship or entry level role in product development and commercialization experience of baked goods.
• Experience in bread and other bakery items including cookies, cakes, and fried desserts preferred.
• Demonstrated proficiency with computers, software applications, and digital tools
• Ability to learn new software and technology quickly

Additional Ingredients: Essential Job Requirements

• Bachelor’s degree in food science, baking science or Culinology.