Scientist I Bakery/Dough

The Product Development Scientist I will be an integral part of the team, tasked with planning and organizing research, assisting with Product Development, and the re-formulation of existing products.  This role is with a well-established, global company offering many options for furthering your career through special team projects and various educational development opportunities.  They foster a culture of community and teamwork while maintaining a science first mentality.

The role of the Product Development Scientist I will be an integral part of the team who will be tasked with planning and organizing research, assisting with Product Development and re-formulation of existing products.  This role will also be key in working on innovation of new products and processes.

Key Accountabilities / Outcomes:

• Prepares prototypes and line extensions using research lab, pilot plant, manufacturing facilities and equipment, as required. Typical project assignments involve small product line extensions and iterative new products (e.g., modifying a customized product formulas to create a new product)
• Plans, organizes and completes assigned projects – selecting or developing new methods and assisting in the design of experiments
• Cross-communication with appropriate internal departments and customers accomplishing project milestones (i.e., Marketing, Purchasing, Engineering)
• Designs and conducts complex shelf-life and storage studies for product and packaging performance and make recommendations for appropriate adjustments
• Selects and evaluates raw materials for experiments
• Sets-up, operates and maintains research lab equipment ensuring a clean, sanitary and organized work environment
• Works with outside labs, universities, ingredient suppliers and lab equipment vendors as needed
• Performs complex measurements and statistical analysis
• Maintain accurate, up to date records, laboratory notebooks and computer database
• Prepare and document all plant validation trials according to department protocol

Technical Support:

• Present results of complex experiments and recommendations to various groups, both internally and externally
• Order materials for producing and evaluating prototypes
• Develop solutions for a variety of technical problems of moderate scope and complexity by applying extensive technical knowledge and experience

**If you’d like to hear more about this opportunity and others we are currently working on, please contact Kristen Grawys at kgawrys@cps4jobs.com.

JO:  321.23KG
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Knowledge/Skills/Experience:

• Bachelor’s degree in Food Science, Food Engineering or related field with 2+ years product development related experience in baking development; M.S. in Food Science, Food Engineering, or related field
• Experience in applying advanced mathematics (i.e., statistics) and their practical application required
• Broad understanding of food science (e.g., biochemistry, microbiology, nutrition, etc.) acquired through both lecture and laboratory work
• Demonstrated ability to apply technical standards, principles, theories, concepts and techniques
• Solid verbal and written communication skills with all levels of the organization
• Demonstrated ability to work in a fast-paced environment
• Solid PC proficiency in Microsoft Office 365 including Word and PowerPoint; intermediate to advanced proficiency level in Excel and database, statistical software (spreadsheets, computer analysis; report writing). Proficient with relevant software tools (e.g., PLM, etc.) a plus
• Travel up to 25%

**If you’d like to hear more about this opportunity and others we are currently working on, please contact Kristen Gawrys at kgawrys@cps4jobs.com.

JO:  321.23KG
#LI-KG1