Bakery R&D Scientist: From Formulation to Production

gpac; Hawthorne (NJ); On-site; USD 110,000 - 130,000; Full time

Benefits offered by this job

Relocation assistance

Comprehensive benefits package

Advancement opportunities

Collaborative, cross-functional role

Job summary

GPAC partners with a growing New Jersey food ingredients company to hire an R&D Food Scientist for bakery product development. The role focuses on formulating, testing, troubleshooting, and moving products from bench to plant scale.

The successful candidate will work with R&D, Operations, Quality, Regulatory, and Procurement to develop breads, cakes, cookies, and other baked goods, while considering cost and performance. Relocation assistance is provided and benefits are included.

Qualifications

• Bachelor's degree in Food Science, Baking Science, Food Technology, or related field.
• 3–5+ years of food science/product development experience, ideally in bakery ingredients or CPG.
• Strong knowledge of bakery ingredient functionality and formulation.
• Hands-on understanding of mixing, fermentation, proofing, baking, and cooling.
• Experience taking products through scale-up, plant trials, and commercialization.

Responsibilities

• Develop and optimize bakery products including breads, cakes, cookies, pastries, tortillas, and other baked goods.
• Create and modify formulations based on performance, cost, quality, and customer requirements.
• Take products from bench-top development to pilot trials to full-scale commercialization.
• Troubleshoot manufacturing challenges involving dough, mixing, color, texture, and ingredient functionality.
• Evaluate ingredients such as flours, starches, enzymes, emulsifiers, hydrocolloids, leavening systems, colors, and natural additives.
• Design experiments to improve texture, flavor, shelf life, and performance; conduct sensory studies and plant trials.
• Partner with Operations and QA to launch new formulations into production and support supplier qualification.
• Train Production and QA teams on new products, processes, and best practices.
• Lead continuous improvement projects using data-driven approaches.

Skills

Bakery formulation

Sensory analysis

Scale-up experience

Troubleshooting

Cross-functional collaboration

Education

Bachelor's degree in Food Science

Job description

GPAC partners with a growing New Jersey food ingredients company to hire an R&D Food Scientist for bakery product development. The role focuses on formulating, testing, troubleshooting, and moving products from bench to plant scale.

The successful candidate will work with R&D, Operations, Quality, Regulatory, and Procurement to develop breads, cakes, cookies, and other baked goods, while considering cost and performance. Relocation assistance is provided and benefits are included.