Associate Scientist, Food and Bakery Applications in Newark NJ

CPS, Inc. (Food & Beverage Division)
Associate Scientist, Food and Bakery Applications
Job ID: 
Newark NJ
Not Specified
Job Types:
Food Technol/Scientist, Formulator
Employment Type:
Full Time

Associate Scientist, Food and Bakery Applications

You will provide technical and formulation assistance on food projects internally and externally including research and development of new products for bakery applications.

What you will be doing:

  • Hands-on benchtop for bakery applications
  • Support and develop prototype formulations
  • Support scale up of products, batching and optimization
  • Work closely with internal and external customers
  • Follow all environmental, health and safety protocols
  • Provide support for all safety and environmental initiatives
  • Proactively attempts to prevent all accidents and eliminate all unsafe conditions

Other key responsibilities:

  • Ability to work on teams and independently
  • Ability to apply fundamental technical understanding to interpret and analyze data to reach clear conclusions
  • Ability to use and troubleshoot technical issues and instruments
  • Demonstrate ability to prioritize and manage complex projects
  • Strong communication skills both written and verbal
  • MS Office proficiency: Excel, PowerPoint, Word

Technical Qualifications:

  • Degree in Bakery Science, Food Science, or related scientific field
  • 1-3 years of experience in Bakery R&D / New Product Development, Technical Service, etc. – ideally both at the ingredient and commercial bakery level
  • Experience working with a broad range of ingredients (and suppliers), formulations, applications, technologies, and processes in Baking Industry
  • Familiar with a broad range of equipment typically found in commercial bakeries
  • Ability to travel up to 25%
  • Experienced in working on ingredient technology development / applications in the food industry

**If you’d like to hear more about this opportunity and others we are currently working on, please contact Damon Wickmann at

JO:  689.22DW

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