bakery applications principle scientist in Midwest MI, WI

Michael Holm and Associates
Title: 
bakery applications principle scientist
Date: 
12/30/2021
Job ID: 
pdk
Location: 
Midwest MI, WI
Degree: 
Not Specified
Salary: 
Not Specified
Relocation: 
No
Job Types:
Food Technol/Scientist, Project Manager, R&D/Product Dev Manager

large, well established, multi facility ingredkent manuf. is looking for an expeirenced Bakery Application Principal Scientist. Please see below for add'l. information.

 

BAKERY APPLICATIONS PRINCIPAL SCIENTIST

Working in a fast-paced environment, responsible for the application and demonstration of ingredient products sold to into the bakery and related industries.

 

  • Design and conduct research including new product development and application work for the bakery industry
  • Maintain an active working knowledge of a range of technologies and innovations
  • Work with cross functional groups to optimize strengths and deliver the best technical Taste and Nutrition experience for our customers
  • Field customer requests both internal and external to satisfy project needs from a conceptual phase through troubleshooting, commercialization and plant level manufacturing
  • Establish a relationship with our customers, working through our bakery and related sales and marketing teams
  • Strong bakery formulation knowledge and experience in a commercial bakery plant or R&D facility setting
  • Understanding and experience in the functionalities and application of enzymes, emulsifiers, functional proteins, taste ingredients and other technologies in the context of bakery formulations
  • Scientific knowledge of basic ingredient interactions and roles in bakery formulations, such as flour, shortening, eggs, sugar, salt, water, as well as other functional ingredients which may be added for processing benefits, shelf-life, texture, product quality, etc.
  • Understanding of different bakery products such as yeast raised, chemically leavened, laminated; and processing such as sheeting, molding, rounding, depositing, proofing, frying, baking, continuous and batch, etc.
  • Demonstrated ability to use basic bakery-related analytical equipment, this includes; thermal profiling, pH meter, viscosity (various methods), specific gravity, product dimension measurement, texture analyzer, dough rheology (by feel is fine), etc.
  • Familiarity with more specialized bakery equipment is a plus or an interest in learning how to use these is a requirement. This includes;  C-cell (other crumb analyzer), Texture Profile Analyses, Mixolab (or similar dough rheology measurement), VolScan (or similar bread volume analyzer), Rheometer (dough and batter rheology), and others as necessary

 

Key Requirements

  • Strong technical knowledge across a variety of bakery processes, formulations, technologies and ingredients
  • Team player, willing to support and work with technology focused scientists and the bakery team both in house and with our sales staff and their customers
  • Good communicator, both verbal and written with attention to detail
  • Ability to perform consistently in a fast-paced environment by trouble shooting and problem solving
  • Capacity to be flexible and multi-task, ability to work to challenging timelines
  • Desire and willingness to learn more about new bakery technologies and processing equipments
  • Minimum BSc/MSc in Food Science/ Cereal Processing/ related scientific field with experience in data collation, analyses and reporting (verbal and written for technical and non-technical audiences) using a scientific approach
  • Industrial experience of 10+ years desirable
  • Need to lift 50 pounds
  • Strong background in food/ cereal chemistry, sensory, spoilage, food packaging with bakery operational experience or processing knowledge preferable
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