Senior R&D Specialist

LHH; Vellezzo Bellini; In loco; EUR 45.000 - 60.000; Tempo pieno

Descrizione del lavoro

A leading Italian bakery company is looking for a Senior R&D Specialist in Vellezzo Bellini. This role emphasizes continuous innovation and product improvement, requiring a strong background in food science and proven experience in the food industry. Responsibilities include developing prototypes, conducting tests, and collaborating with marketing. The position offers a competitive salary and benefits package.

Servizi

Competitive salary and benefits package

Competenze

• 5+ years of experience in the food industry, preferably in bakery or pastry.
• In-depth knowledge of baking technologies (direct/indirect doughs).
• Excellent understanding of food safety standards (HACCP, GFSI).

Mansioni

• Develop and produce product prototypes based on concepts.
• Conduct formulation and testing of new recipes.
• Collaborate with marketing on new product launches.

Conoscenze

Knowledge of baking technologies

Problem-solving skills

Teamwork

Innovative mindset

Formazione

Master’s degree in Biotechnology or Food Science

Strumenti

Analytical tools

Project-management software

Descrizione del lavoro

Senior R&D Specialist – LHH

Location: Vellezzo Bellini (PV)

Seniority level: Mid‑Senior level

Employment type: Full‑time

Overview

Leading Italian bakery product company seeks a Senior R&D Specialist to join the production facility in Vellezzo Bellini. The role focuses on continuous innovation and product improvement.

Responsibilities

• Develop and produce product prototypes from original concepts or existing products.
• Conduct formulation, testing, and refinement of new bread and pastry recipes.
• Produce physical samples in lab and plant, test shelf‑life and sensory attributes.
• Prepare technical sheets and product documentation.
• Collaborate with marketing on new product launches.
• Plan and execute R&D projects, ensuring timelines are met.
• Maintain relationships with suppliers and partners.
• Identify new raw materials, recipes, methods, and industrial techniques for bakery products.

Qualifications

• Master’s degree in Biotechnology, Food Science, or similar.
• At least 5 years of professional experience in the food industry, preferably bakery or pastry.
• In‑depth knowledge of baking technologies (direct/indirect doughs, leavening, baking, shelf‑life).
• Experience with functional, substitute, natural, and innovative ingredients.
• Proficiency in analytical tools, project‑management software, and data collection.
• Excellent knowledge of food safety, HACCP, GFSI standards (e.g., IFS), and labeling.
• Strong teamwork, goal orientation, and problem‑solving skills.
• Innovative, experimental, and proactive mindset.
• Project management experience from idea generation to industrialization of prototypes.

Benefits

Competitive salary and benefits package.