Food Scientist – Bakery

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A home-grown baking Industry is hiring a Food Scientist with Bakery product formulation and developing bakery goods.

Job Responsibilities

  1. A Food Scientist must develop and optimize bakery product formulations, ensuring high quality and consistent performance.
  2. Conduct research on new ingredients and technologies to improve product quality, shelf-life, and nutritional value.
  3. Collaborate with cross-functional teams, including production, marketing, and quality assurance, to ensure product alignment with company standards.
  4. Perform sensory evaluations and conduct shelf-life studies to guarantee the stability and safety of bakery products.
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  1. Ensure compliance with food safety regulations and industry standards, implementing and maintaining the HACCP Plan and GMP protocols.
  2. Food Scientist must lead product trials and scale-up processes from lab to production, addressing any issues that arise.
  3. Stay updated on industry trends, consumer preferences, and regulatory changes to inform product development strategies.
  4. Prepare detailed reports and documentation on research findings, product specifications, and project progress.
  5. Troubleshoot product issues and provide technical support to the production team.

Qualifications

  1. Bachelor’s or Master’s degree in Food Science, Food Technology, or a related field.
  2. Minimum of 3-5 years of experience in product development, preferably in the bakery industry.
  3. Strong knowledge of Food Scientist job of food safety standards, regulations, and quality control procedures.
  4. Proficiency in experimental design, data analysis, and sensory evaluation techniques.
  5. Excellent problem-solving skills and the ability to troubleshoot complex technical issues.
  6. Strong communication and interpersonal skills to collaborate effectively with cross-functional teams.
  7. Detail-oriented with excellent organizational and project management skills.
  8. Ability to stay updated on the latest industry trends, innovations, and regulatory changes.
  9. Proficiency in using laboratory equipment and food science research software.

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