Research And Development Technician- Bakery

Job Responsibilities
- Independently conduct and manage assigned projects.
- Develop new and improved bakery products to meet market and customer needs.
- Research new projects, create experimental designs, collect data, and analyze statistics for new products and solutions.
- Scale up bench top development to pilot scale, commercial production, and customer manufacturing processes. - Operate analytical equipment and conduct standard and accelerated shelf-life studies.
- Provide direct assistance to customers in launching new products, training on new technologies, troubleshooting problems, and offering technical support.
- Maintain confidentiality of sensitive documents and follow record retention guidelines.
- Propose process improvements and adhere to company policies and procedures.
- Perform other necessary or assigned duties and may be required to work early or late at times.
Essential Qualifications:
- BS degree in Bakery Science, Food Science, Cereal Chemistry, or related field with 0-3 years of technical experience/development work in a major food or food ingredient company.
- Broad knowledge of food science technology, baking experience, and strong application skills in functional ingredients associated with baking.
- Understanding of bakery product formulation and industrial processing.
- Expertise in dough fermentation, make and bake, par-bake, refrigerated raw dough, frozen baked dough, and raw frozen dough formulations and product development.
- Customer focus, drive for results, and can-do attitude.
- Ability to establish trust with customers and become their go-to expert.
- Motivated self-starter with strong time-management skills.
- Open and clear communication skills.
- Cross-functional worker and team player who builds on the expertise of others.
- Competent in project management, understanding of experimental design and statistical analysis, and ability to communicate information and ideas clearly and accurately.