Frozen Dough Scientist – Innovation & Shelf-Life
CSG Talent
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Benefits offered by this job
Job summary
CSG Talent in Georgia seeks an experienced Food Scientist to lead the development of frozen and pre-proofed dough products in a commercial bakery setting. You will move concepts from lab formulation through scale-up, plant trials and commercialization, covering croissants, Danish pastries, puff pastry and enriched dough systems.
The role demands strong data-driven problem solving, robust documentation and collaboration across Operations, Quality, Supply Chain and Sales, with hands-on lab and
Qualifications
- Bachelor's degree in Food Science, Bakery Science, Cereal Science or related field.
- 5–10 years of relevant commercial experience in frozen dough or bakery product development.
- Proven ability to bring frozen or pre-proofed dough from concept to production.
- Strong knowledge of dough rheology, yeast functionality, lamination and shelf-life.
- Experience with lab trials, scale-up, plant trials and commercialization.
Responsibilities
- Lead development of frozen and pre-proofed dough from concept to launch.
- Refine formulations across straight and laminated dough platforms.
- Plan shelf-life studies and assess storage/distribution impacts.
- Coordinate scale-up, plant trials and process validation.
- Support cross-functional teams and provide technical customer input.
Skills
Education
Tools
Job description
CSG Talent in Georgia seeks an experienced Food Scientist to lead the development of frozen and pre-proofed dough products in a commercial bakery setting. You will move concepts from lab formulation through scale-up, plant trials and commercialization, covering croissants, Danish pastries, puff pastry and enriched dough systems.
The role demands strong data-driven problem solving, robust documentation and collaboration across Operations, Quality, Supply Chain and Sales, with hands-on lab and
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