Food Technologist/Scientist REMOTE

https:/jobs.gogpac.com/gpac/search/Apply/all/1041/504413282/Food%20Technologist_Scientist%20REMOTE.h; New York (NY); Remote; USD 120,000 - 135,000; Full time

Job summary

A leading food technology company seeks a passionate Food Technologist to drive the development of innovative grain-based bread products. The ideal candidate will possess extensive knowledge in cereal science and at least three years of experience in product development. This remote role involves leading R&D initiatives and ensuring products meet quality and regulatory standards, with occasional travel of 40-50%. Candidates should possess a relevant degree and excellent communication skills.

Qualifications

• 3+ years of experience in bread, bakery, or grain product development within a manufacturing environment.
• Knowledge of USDA, FDA, HACCP, and labeling requirements essential.
• Experience with whole grains, ancient grains, and functional flours is highly desirable.

Responsibilities

• Lead development of new bread and grain-based products from concept to commercialization.
• Research and evaluate different grain varieties to optimize dough performance.
• Support quality and food safety initiatives, ensuring compliance with HACCP and GMP protocols.

Skills

Cereal Chemistry

Fermentation Science

Dough Rheology

Problem-solving

Technical Skills

Education

Bachelor’s degree in Food Science

Master’s degree in related field

Tools

Microsoft Office

R&D software

Job description

GPAC is looking for a passionate and innovative Food Technologist with specialized expertise in grains and bread formulation to join our Research & Development team. This role will focus on developing and improving grain-based bread products by applying in-depth knowledge of cereals, flours, and fermentation to boost quality, nutrition, functionality, and consumer appeal.

The Food Technologist will play a vital role in researching new grain technologies, optimizing formulations, and ensuring products meet cost, safety, and regulatory standards.

Location: REMOTE

Travel: 40-50%

Salary: $120k-$135k

If you are interested please reach out! Provide a phone number to reach you at and a resume to [e-mail]

Key Responsibilities

• Lead the development of new bread and grain-based products, from concept to commercialization.
• Research and evaluate different grain varieties, flours, and functional ingredients to optimize dough performance, nutrition, and sensory attributes.
• Design, test, and refine formulations to improve texture, shelf life, nutritional value, and overall quality of bread products.
• Collaborate with production teams to scale up formulas from bench to pilot to full-scale manufacturing.
• Conduct trials on fermentation, proofing, and baking conditions to ensure consistent product quality.
• Develop and maintain product specifications, nutritional data, and labeling in compliance with USDA, FDA, and other regulatory standards.
• Explore innovative technologies, clean-label ingredients, and functional grain blends to support new product pipelines.
• Perform cost optimization while maintaining product integrity and consumer satisfaction.
• Maintain accurate R&D records, documenting formulations, testing outcomes, and process improvements.
• Support quality and food safety initiatives, ensuring compliance with HACCP, GMP, and other safety protocols.
• Partner with cross-functional teams, including Supply Chain, Operations, and Marketing, to successfully launch new bread products.

Ideal Candidate Profile

• Bachelor’s degree in food science, Food Technology, Cereal Science, Grain Science, or related field (master’s preferred).
• 3+ years of experience in bread, bakery, or grain product development within a manufacturing environment.
• Strong knowledge of cereal chemistry, dough rheology, fermentation science, and baking processes.
• Experience with whole grains, ancient grains, and functional flours is highly desirable.
• Proficiency in conducting lab and pilot-scale trials, with the ability to scale up for full production.
• Familiarity with sensory evaluation, shelf-life testing, and nutritional optimization.
• Strong problem-solving, analytical, and technical skills.
• Knowledge of USDA, FDA, HACCP, and labeling requirements.
• Excellent communication skills and ability to work collaboratively across teams.
• Proficiency in Microsoft Office and industry-specific R&D software.