Senior R&D Bakery Scientist

This position is a senior research scientist working at the bench and pilot plant to support the development strategy of the bakery business. This position will perform new product development in the form of ingredient development, applications research, process enhancement and provide technical support for internal groups and external customers. This is a leadership position with a team of scientists and bakery technicians to support our bakery agenda.Essential Functions:New Product Development of bakery and other food products related to utilizing specialty grains, proteins, dough conditioners, mold inhibitors, enzymes, emulsifiers, gluten-free and egg-free systems, etc.Plan and design robust bake test experiments that can be statistically analyzed and stand up under scientific scrutinyWork with suppliers and contract manufacturing as needed in developing processes and new ingredientsDemonstrate R&D leadership by inspiring, motivating, and driving high performance amongst team membersContinually strengthen the bakery team through effective people selection, integration and developmentReview scientific literature and pull together potential solutions based on prior workWrite reports in a clear, concise and meaningful way including interpretation of scientific dataDevelop laboratory/bench-top chemical, application and/or clinical analysesCreate specification sheets and product data sheets for new ingredient solutionsOperate and troubleshoot instruments and pilot equipment in our bakery laboratory creating a more efficient R&D operationProvide customer support and visits with a sales rep to give technical assistance to customer-based projectsCollaborate with commercial and product management teams for commercialization of projectsTake food and supplement formulations from bench-top to pilot plant scaleProvide technical support to scale up commercial and collaborative opportunities at external plantsWins together by building collaborative relationships and learning to influenceDevelop intellectual property in the form of patents to help protect and add value to the business bottom lineAdditional Functions:Comply with all safety policies, practices and procedures. Report all unsafe activities to supervisor and/or Human ResourcesParticipate in proactive team efforts to achieve departmental and company goalsProvide leadership to others through example and sharing of knowledge/skillJob Requirements

Technical Qualifications:Must possess B.S. degree with a minimum of five years related experience and/or training, or equivalent combination of education and experience; Master of Science degree (M.S.) or Doctor of Philosophy (PhD) preferredExperience in bakery industry is required. Knowledge/experience working with enzymes, dough conditioners and/or dough preservations in a variety of finished baked good applications is preferredFamiliar with commercial baking processes and equipment used in industrial bakingLeadership experience preferredAbility to read, analyze, and interpret common scientific and technical journals, financial reports, and legal documents. Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community. Ability to write speeches and articles for publication that conforms to prescribed style and formatAbility to effectively present information to sales, marketing and business development teamsProficient personal computer skills including electronic mail, record keeping nutrition database activity, word processing, spreadsheet, graphics, etc.Ability to apply fractions, percentages, ratios, and proportions to practical solutions. Must also have ability to apply basic algebra and geometry to practical situationsMust have ability to deal with equations formulas and graphsMust be able to handle multiple projectsMust be able to use laboratory instruments such as texture analysis, pH meters, balances, autoclave, water activity meter, farinograph, rheometer, thermocouples, etc.Must have some acumen for food and supplement processing

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