Food Scientist - Grain & Dough

Job Locations US-OH-Lewis Center
Posted Date 2 months ago(4/7/2020 9:35 AM)
Requisition ID
# of Openings
Research and Development


As Food Scientist II Dough and Grain products, this role will lead programs and team(s) of all R&D aspects of Bakery projects including new product development, process development and optimization, cost optimization, quality improvement and technology scouting. This is a key role in the R&D/Quality organization and will provide strong support for both tactical and strategic projects.


· Lead and Support Grain & Dough projects in the Retail and Food Service businesses.

· Provides assistance for product development from concept to successful launch of new products and current product improvements in coordination with other functional departments, such as Marketing.

· Collaborates with Procurement, Technical Services and Operations to optimize, validate and commission raw materials, formulations, processes and manufacturing equipment.

· Assists the R&D Director, others in Dough and Grain R&D, and Brands to build and optimize the Grain & Dough product development strategy, including the advancement of an innovation agenda.

· Investigate and recommend opportunities for controlling cost through smart formulation and processing, and creation/execution of cost savings projects.

· Advises/Assists all departments including but not limited to Operations, QA and Tech Services as needed on any technical issues relating to the Grain & Dough products.

· Ensures products are developed in accordance with food safety principles and standard specifications.

· Ensures compliance with food regulations with particular focus on food labeling by managing the review and corrective activities involving the Regulatory group.

· Stays current with the bakery industry, and relevant technologies critical to future success.


· Bachelor’s Degree in Food Technology Sciences, Food Engineering or Food Science (Biology or Chemistry acceptable with relevant job experience).

· 3-5 years of experience working in Bakery, Grain and Dough applications.

· Strong experimental design and formulation experience

· Ability of developing project support across multiple portfolio and stakeholders

· Experienced with stage gate process as well as process implementation and management.

· Basic business acumen and knowledge of COGS

· Basic knowledge of Food Science/Food Chemistry and Nutrition


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