Food Technologist/Scientist REMOTE

https:/jobs.gogpac.com/gpac/search/Apply/all/2095/504413263/Food%20Technologist_Scientist%20REMOTE.h; Woodbridge Township (NJ); Remote; USD 120,000 - 135,000; Full time

Job summary

A leading food technology company is seeking a Food Technologist to develop and enhance grain-based bread products remotely. The ideal candidate will have a Bachelor's degree in a relevant field and over 3 years of experience in product development, particularly in the bakery sector. Key responsibilities include leading product development, researching ingredient technologies, and ensuring compliance with food safety standards. The position offers competitive salary and requires some travel.

Qualifications

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

Responsibilities

• Lead the development of new bread and grain-based products.
• Research and evaluate different grain varieties and functional ingredients.
• Collaborate with production teams to scale up formulas.

Skills

Cereal chemistry

Dough rheology

Fermentation science

Strong problem-solving skills

Analytical skills

Communication skills

Education

Bachelor’s degree in food science or related field

Master’s degree (preferred)

Tools

Microsoft Office

Industry-specific 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.