Bakery Scientist — R&D Innovator in Product Development

Flowers Foods & Subsidiaries; Thomasville (GA); Vor Ort; USD 55.000 - 60.000; Vollzeit

Benefits dieser Stelle

Comprehensive health and medical benefi

401(k) Retirement savings plan

Professional growth and leadership培训

Paid vacation, holidays, and parental

Zusammenfassung

Flowers Foods, Inc. is seeking an Associate Bakery Scientist to drive product development and cost improvements for key brands. The role focuses on bench and plant trials, sensory testing, and cross-functional collaboration to move ideas from lab to production.

Ideal candidates have 0–3 years in bakery development, strong computer skills, and a passion for innovative bread and baked goods. Travel and regulatory awareness are required.

Qualifikationen

• Bachelor’s degree in food science, baking science or Culinology.
• 0–3 years’ relevant progressive experience including internship or entry level in product development.
• Experience with bread, cookies, cakes and other bakery items preferred.
• Proficiency with computers, software applications, and digital tools.

Aufgaben

• Assist formulation development for bench and plant trials.
• Create experimental plans, execute experiments, collect data and advise on results.
• Conduct sensory evaluations to meet consumer needs.
• Document and report trial results and product specs to stakeholders.
• Generate ideas for new product concepts and process improvements.
• Maintain supplier relationships to support R&D objectives.
• Support shelf life studies and regulatory compliance.
• Travel ~30% for trials, marketing support and meetings.

Kenntnisse

Internship experience

Bakery product development

Computer proficiency

Adaptability to learn software

Ausbildung

Bachelor’s degree in food science

Tools

Microsoft Office

Digital tools

Jobbeschreibung

Flowers Foods, Inc. is seeking an Associate Bakery Scientist to drive product development and cost improvements for key brands. The role focuses on bench and plant trials, sensory testing, and cross-functional collaboration to move ideas from lab to production.

Ideal candidates have 0–3 years in bakery development, strong computer skills, and a passion for innovative bread and baked goods. Travel and regulatory awareness are required.