Frozen Dough R&D Scientist – Scale-Up & Shelf-Life

Combined Selection Group Ltd; Georgia; On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Relocation assistance

Job summary

Combined Selection Group Ltd. seeks an experienced Food Scientist to develop frozen and pre-proofed dough for a South-East based plant. The role covers concept through commercialisation, includes shelf-life studies and cross-functional collaboration with Operations, Quality, Supply Chain and Sales.

The ideal candidate has 5–10 years in commercial bakery product development, with hands-on lab and production floor experience and strong documentation skills. Relocation support is provided.

Qualifications

• Bachelor's degree in Food Science, Bakery Science, Cereal Science or related discipline is required.
• Approximately 5-10 years of relevant commercial experience in frozen dough/manufacturing.
• Experience taking frozen or pre-proofed dough from development to commercial production.
• Strong knowledge of bakery raw materials and their functional contribution.
• Excellent documentation and organisational skills; hands-on in lab and manufacturing environments.

Responsibilities

• Own the development of frozen and pre-proofed dough from concept to launch.
• Develop formulations for straight and laminated doughs including croissants and Danish.
• Establish shelf-life, storage, and bake-performance criteria.
• Lead scale-up to pilot and full-scale manufacturing with plant trials.
• Provide cross-functional support with Operations, Quality, Supply Chain and Sales.

Skills

Experience 5-10 years

Bakery science know-how

Problem solving

Documentation

Lab & manufacturing work

Education

Bachelor's degree in Food Science, Bakery Science, Cereal Science or related

Job description

Combined Selection Group Ltd. seeks an experienced Food Scientist to develop frozen and pre-proofed dough for a South-East based plant. The role covers concept through commercialisation, includes shelf-life studies and cross-functional collaboration with Operations, Quality, Supply Chain and Sales.

The ideal candidate has 5–10 years in commercial bakery product development, with hands-on lab and production floor experience and strong documentation skills. Relocation support is provided.