Bakery 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 currently partnered with a global ingredients manufacturer seeking a highly experienced Bakery Scientist to join its North American R&D team.

This is an excellent opportunity for a bakery innovation professional to play a pivotal role in the development and commercialization of ingredient technologies serving leading bakery manufacturers across North America. The individual will be responsible for translating scientific expertise into customer-focused solutions, supporting both innovation and commercial growth initiatives.

Working closely with Commercial, Applications, Regulatory, Quality, and Operations teams, this role will lead formulation development, application research, ingredient validation, and customer-facing technical support activities across a broad range of bakery categories.

Key Responsibilities:

• Lead R&D projects focused on bakery ingredient functionality and application development.
• Develop, optimize, and validate formulations incorporating enzymes, dough conditioners, softeners, emulsifiers, preservation systems, and other functional ingredients.
• Design and execute laboratory studies, pilot trials, and scale-up validations.
• Evaluate ingredient interactions and their impact on texture, volume, shelf life, softness, machinability, and overall product quality.
• Analyze experimental data and provide technical recommendations to internal and external stakeholders.
• Support customer projects by identifying solutions to formulation and processing challenges.
• Collaborate with commercial teams on technical presentations, innovation workshops, and customer engagements.
• Support new product commercialization from concept through market launch.

Ideal Candidate Profile:

• MSc or PhD in Food Science, Bakery Science, Grain Science, Food Technology, Food Biotechnology, or a related discipline.
• 5+ years of bakery R&D, formulation development, or ingredient applications experience.
• Strong understanding of ingredient functionality within bakery systems.
• Experience across one or more of the following categories: breads, rolls, tortillas, flatbreads, cakes, sweet baked goods, pastries, or savory snacks.
• Demonstrated expertise in experimental design, technical problem-solving, and data analysis.
• Hands-on bakery processing experience with both laboratory and pilot-scale equipment.

This position will suit an individual who enjoys balancing scientific research with practical application work and is motivated by the opportunity to influence product innovation, customer success, and business growth within the bakery ingredients sector.