Bakery Innovation Scientist

JBAndrews; Iowa; On-site; USD 90,000 - 130,000; Full time

Job summary

JBAndrews is seeking an experienced Bakery Scientist to join its North American R&D team. The role focuses on translating scientific expertise into customer solutions, supporting innovation and commercial growth in bakery ingredients across North America.

You will lead formulation development, apply research across enzyme systems, dough conditioners, emulsifiers, and preservation ingredients, and collaborate with Commercial, Regulations, Quality, and Operations teams to deliver scalable product

Qualifications

• Minimum 5+ years in bakery R&D or ingredient applications.
• Strong understanding of ingredient functionality in bakery systems.
• Hands-on bakery processing experience with lab and pilot-scale equipment.

Responsibilities

• Lead R&D projects focused on bakery ingredient functionality and application development.
• Develop, optimize, and validate formulations with enzymes, dough conditioners, emulsifiers and preservation systems.
• Design and execute laboratory studies, pilot trials, and scale-up validations.
• Evaluate ingredient interactions affecting texture, volume, shelf life and product quality.
• Analyze data and provide technical recommendations to stakeholders.
• Support customer projects with formulation and processing solutions.
• Collaborate with commercial teams on technical presentations and workshops.
• Support new product commercialization from concept to market launch.

Skills

Bakery R&D experience

Formulation development

Experimental design

Data analysis

Pilot-scale processing

Education

MSc or PhD in Food Science or related discipline

Job description

JBAndrews is seeking an experienced Bakery Scientist to join its North American R&D team. The role focuses on translating scientific expertise into customer solutions, supporting innovation and commercial growth in bakery ingredients across North America.

You will lead formulation development, apply research across enzyme systems, dough conditioners, emulsifiers, and preservation ingredients, and collaborate with Commercial, Regulations, Quality, and Operations teams to deliver scalable product