Senior R&D Scientist - Food Ingredients

Alexander Steele Recruitment; California; Sur place; USD 90 000 - 120 000; Plein temps

Résumé du poste

A global food ingredients manufacturer seeks a Senior R&D Scientist to drive innovation and development in the bakery segment. This role will lead new product development, managing testing and commercialization processes, while collaborating with cross-functional teams. The ideal candidate has a Bachelor's degree and a strong background in bakery product development, with at least 10 years of experience. Responsibilities include overseeing product testing, preparing technical reports, and maintaining customer specifications. The position offers an inclusive work environment and growth opportunities.

Qualifications

• Strong experience in bakery product development and formulation.
• Experience in frozen dough, bread, or related baked goods development preferred.
• Minimum of 10 years of experience in bakery product development.

Responsabilités

• Lead the development and commercialization of new products.
• Develop project processes and product parameters.
• Oversee product testing activities.
• Prepare and present technical reports.
• Develop and maintain customer specifications.

Connaissances

Bakery product development

Formulation expertise

Cross-functional collaboration

Technical report writing

Nutritional analysis

Formation

Bachelor’s degree in Food Science, Cereal Science, Biology, Chemistry, or a related technical field

Description du poste

Alexander Steele have partnered with a global food ingredients manufacturer with a strong focus on the bakery segment. We are actively searching for a Senior R&D Scientist to be a key technical figure on their product development team.

This role is responsible for driving innovation, maintenance, and continuous improvement of products within the bakery category. The position works cross-functionally with Operations, Finance, Sales, Quality, and Marketing to support all aspects of new product development and product optimization. Extensive collaboration with manufacturing teams is required during plant trials, commercialization, and cost-reduction initiatives. The ideal candidate operates independently, adapts quickly to change, and effectively manages multiple priorities.

Responsibilities

• Lead the development and commercialization of new products based on customer and marketing requests, utilizing both internal and external resources.
• Develop and define project processes, product parameters, and technical requirements.
• Interpret and translate customer product specifications into actionable development plans.
• Oversee product testing activities, including ingredient pre-batching and test preparation.
• Manage and maintain Plant Test Forms, documenting results, updating databases, and ensuring accurate record retention.
• Conduct comprehensive finished product analysis following plant tests, documenting findings using scientific and food technical expertise.
• Prepare and present technical reports that effectively communicate results to diverse audiences.
• Coordinate and prepare products for sensory evaluations; maintain detailed and accurate records.
• Develop and verify nutritional information, label declarations, and regulatory compliance documentation through research and validation.
• Identify target formulations, develop prototypes, support on-site commercialization, and prepare complete technical documentation in collaboration with Sales and Marketing.
• Provide technical support to customers in partnership with Sales and Marketing.
• Develop a strong understanding of production capabilities across designated manufacturing sites.
• Execute line extensions, cost optimization initiatives, and quality improvement projects.
• Participate in new concept development programs.
• Develop and maintain customer specifications, internal specifications, technical data sheets, and related product documentation.

Qualifications

• Bachelor’s degree in Food Science, Cereal Science, Biology, Chemistry, or a related technical field.
• Strong experience in bakery product development and formulation.
• Experience in frozen dough, bread, or related baked goods development preferred.
• Minimum of 10 years of experience in bakery product development, with demonstrated career progression and increasing responsibility.

We are committed to fostering a diverse and inclusive workplace. We are an equal opportunity employer and do not discriminate based on race, colour, religion, sex, sexual orientation, gender identity, national origin, age, disability, or veteran status. We believe that diversity enriches our company and helps us better serve our customers and communities.