Bakery R&D Scientist: Formulation & Product Innovation

Flowers-Food; Thomasville (GA); On-site; USD 55,000 - 60,000; Full time

Job summary

Flowers Foods, Inc. in Thomasville, GA is seeking an Associate Bakery Scientist to formulate new products, reduce costs, and run plant trials, bridging lab findings to production.

This role requires knowledge of food science fundamentals, ingredient interactions, processing, stability, labeling regulations, and cross-functional collaboration with Quality, Marketing, Operations, Procurement, Regulatory and Finance.

Qualifications

• Bachelor’s degree in food science, baking science or Culinology.

Responsibilities

• Assists with formulation development for bench trials, plant trials, and execution to achieve targeted product attributes.
• Creates experimental plans. Executes experiments, collects data, and makes recommendations based on data.
• Conducts sensory evaluations to establish product designs that meet consumer needs.
• Documents, interprets, and reports on trial results, product and process specifications, and project status to all stakeholders in a timely manner.
• Identifies and generates creative ideas to support new product concepts as well as product and process improvements.
• Maintains professional relationships and partners with outside suppliers to determine product fit for R&D objectives.
• Maintains/improves knowledge of ingredient functionality to support R&D and Process Improvement projects.
• Conducts shelf life studies.
• Travels approximately 30+% of the time, with some overnight travel, as required for trials, marketing support, and meetings.
• Practices and complies with all Company policies and procedures (EEO, Harassment, Safety, Sarbanes Oxley, etc.).
• Perform other duties which are deemed by management to be an integral part of the job.

Education

Bachelor’s degree in food science, baking science or Culinology.

Job description

Flowers Foods, Inc. in Thomasville, GA is seeking an Associate Bakery Scientist to formulate new products, reduce costs, and run plant trials, bridging lab findings to production.

This role requires knowledge of food science fundamentals, ingredient interactions, processing, stability, labeling regulations, and cross-functional collaboration with Quality, Marketing, Operations, Procurement, Regulatory and Finance.