Bakery Engineer / R&D Technologist M/W/X

Actiris; Town of Belgium (WI); On-site; USD 110,000 - 150,000; Full time

Job summary

Angel Yeast European Innovation Center seeks a senior bakery product development scientist to lead formulation and testing of yeast-based bakery ingredients for breads, Viennoiseries, and other fermented goods. Translate customer briefs into scalable solutions for global markets.

The role requires 5+ years in bakery R&D, strong knowledge of dough rheology and ingredient functionality, hands-on lab work, and excellent English communication for cross-functional collaboration.

Qualifications

• Degree in Food Science or related discipline.
• 5+ years of bakery product development experience.
• Strong knowledge of bakery ingredient functionality and dough rheology.
• Hands-on lab skills and troubleshooting abilities.
• Business-oriented mindset with ability to translate technical work into customer value.

Responsibilities

• Develop and optimize bakery applications using yeast-based ingredients.
• Design and execute baking tests reflecting customer requirements and market trends.
• Lead formulation development for breads, Viennoiseries, and other fermented goods.
• Provide technical support to key accounts and bakery customers across Europe.
• Conduct baking demonstrations at customer sites and trade fairs; translate briefs into formulations.

Skills

Bakery product development

Dough rheology

Lab experimentation

English communication

Cross-functional collaboration

Education

Degree in Food Science

Tools

Lab equipment

Job description

Angel Yeast, founded in 1986, is a global leader in yeast and biotechnology solutions for the food & beverage, nutrition, and biotechnology industries. With production bases in 13 cities worldwide, Angel serves customers in more than 160 countries and regions. For more information about Angel Yeast, please visit: https://en.angelyeast.com/

Key Responsibilities

• Develop and optimize bakery applications using Angel Yeast's yeast-based ingredients, including yeast, yeast extracts, yeast proteins and other baking ingredients
• Design and execute robust, practical baking tests that meet customer requirements and reflect European market trends.
• Lead formulation development and iterative prototyping for bakery products, including breads, Viennoiseries, and other fermented goods.
• Provide technical support and customized solutions to key accounts and bakery customers across Europe.
• Conduct baking demonstrations at customer sites, the in-house application lab, and professional trade fairs (individual and group sessions).
• Translate customer briefs and market requirements into scalable product formulations and technical solutions.
• Collaborate cross-functionally with sales, marketing, and headquater R&D teams to support business-driven product development.
• Monitor competitor products, emerging ingredients, and bakery technology trends to guide formulation decisions.
• Ensure compliance with regulatory, quality, and internal R&D standards.

Profil

• Degree in Food Science, Food Technology, Baking/Milling Technology, or a related discipline; professional training or work as a baker is a strong plus.
• At least 5 years of industry experience in bakery product development, preferably in premix/bread manufacturers or major yeast industry players.
• In-depth knowledge of bakery ingredient functionality, dough rheology, and flour quality assessment. Ability to design experiments, interpret technical data, and troubleshoot formulation issues.
• Strong hands-on mentality with ability to work independently in a lab environment.
• Business-oriented mindset with ability to translate technical work into customer value. Good communication skills and ability to work in cross-functional and customer-facing environments.
• Strong communication and presentation skills in English, with ability to deliver effective customer-facing demonstrations and training.

Additional Requirements

• Proficiency in English for global collaboration (written and spoken); French or Dutch is a plus.
• Willingness to travel for customer visits, trade shows in Europe, and knowledge exchange in headquarter China.

What We Offer

• Opportunity to contribute to innovative savory flavor solutions shaping the future of food.
• Exposure to global R&D projects and collaboration with multidisciplinary teams across different regions.
• Professional development and career growth opportunities within a global biotechnology company.
• Competitive compensation and benefits package.

ANGEL YEAST EUROPEAN INNOVATION CENTER