Senior Baking Scientist: Grain & Ingredient Innovation

The Institute of Food Technologists; Denver (CO); On-site; USD 95,000 - 115,000; Full time

Benefits offered by this job

Medical, Dental and Vision Coverage

Life and Disability Programs

Retirement Savings with Company Match

Paid Time Off

Job summary

Ardent Mills is seeking a Sr. Food Scientist to advance grain- and legume-based bakery products from concept to launch. You will lead experimental work, analyze data, and collaborate with Operations, Milling, Engineering, Quality, and Marketing to meet performance targets.

The role requires a strong baking science foundation, knowledge of flour functionality, and experience with large-scale trials. On-site work at our Denver Innovation Center is expected.

Qualifications

• Bachelor's degree in Food Science, Grain Science, Baking Science, Cereal Chemistry required.
• 5–8 years of experience in food product development, baking science or related R&D roles.
• Strong experience with commercial baking processes and baked goods formulation.

Responsibilities

• Lead product development and innovation projects from concept through commercialization.
• Design, execute, and interpret baking, ingredient functionality, and application trials.
• Develop and optimize formulas, processing parameters, and product specifications.
• Evaluate flour and ingredient performance across bakery and food applications.
• Lead plant trials, product scale-up, and commercialization efforts.

Skills

Baking science

Ingredient functionality

Product development

Cross-functional collaboration

Data analysis

Education

Bachelor's degree in Food Science, Grain Science, Baking Science, Cereal Chemistry

Master's degree preferred

Job description

Ardent Mills is seeking a Sr. Food Scientist to advance grain- and legume-based bakery products from concept to launch. You will lead experimental work, analyze data, and collaborate with Operations, Milling, Engineering, Quality, and Marketing to meet performance targets.

The role requires a strong baking science foundation, knowledge of flour functionality, and experience with large-scale trials. On-site work at our Denver Innovation Center is expected.