R&D Food Scientist

Position: R&D Food Scientist

Location: Schaumburg, IL area


Qualifications:

  • Bachelor's degree in Food Science or Bakery Science or equivalent work experience.

  • At least 3 years of progressive Food Technologists experience

  • Demonstrated technical achievement in the development of laminated dough (croissant, Danish, cinnamon rolls and associated products)

  • Development of fruit fillings, glazes, and icings for the Food Service and in-store Bakery markets.

  • Good knowledge of New Product development process and methodologies with acidified foods

  • Strong problem solving and technical skills with Dry Mixes


Responsibilities:

  • Conceptualize and develop new products for the Dry Mix product categories (cakes, donuts, muffins, etc.)

  • Lead and conduct pilot plant and plant trials for new products start-ups, product improvements and plant transfers

  • Conduct basic research for new products and develop best practices for preserving and processing foods.

  • Conduct research to discover new food sources, analyze food content and participate in development of ways to assure compliance with FDA/regulations.

  • Develop appropriate timeline for project delivery and facilitate prototype development.

  • Establish and document specifications for new products based on lab development and plant trials.

  • Manage product development for technical projects for assigned accounts and drive innovations of novel products 

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