Food Technologist V

At Corbion, we exist to champion preservation in all its forms, preserving food and food production, health, and our planet.

 

The Bakery Applications Team Technologist V is an essential part of the Corbion RDA Food organization. The Technologist V has a central role in supporting and developing new products for the baking industry and supporting sales, procurement, operations, and product management. The Technologist V collaborates closely with the internal bakery and other RDA application teams to lead and execute projects that support and deliver products aligned with market and customer needs.

 

Essential Functions

• Manage bakery and non-bakery projects to develop new and improved products to address the needs of our customers
• Manage moderately complex projects including but not limited to new product development, procurement projects, product reformulation, and operations support
• Report/discuss work status and other critical information with peers and RDA management
• Participate in cross-functional project teams to develop project objectives. Achieve project objectives by working cross-functionally with internal groups
• Facilitate prototype development and participate in the conception and development of new prototypes
• Establish and document specifications for new products based on lab development and plant trials
• Cultivate a professional and collaborative team atmosphere with peer groups and upper management
• Assist in maintaining a lab environment that is clean, organized, and work ready
• Be flexible in taking additional tasks as needed to support company's business goals

Education & Experience

• Bachelor’s Degree in Bakery Science, Food Science, Cereal Chemistry, or related fields. Master’s Degree, AIB, or CMB a plus, but not required.
• 0 - 5 years of technical experience/product development work with a major food manufacturer or food ingredient company. 

Knowledge, Skills, and Abilities

• Broadly trained in food science with strong application and functional ingredient knowledge grains, flours, starches, fibers, sweeteners, hydrocolloids, lipids, enzymes, oxidation, emulsifiers, preservatives, and leavening agents.
• Experience in formulation, analytical, and industrial processing knowledge relating to bakery products.
• Proficient in statistical analysis and data interpretation to support evidence-based decision making.
• Demonstrates strong professionalism and ability to establish trusted relationships with internal and external partners
• Excellent interpersonal and communication skills
• Demonstrates strong initiative and self-motivation to achieve outstanding results, combined with high emotional intelligence and professionalism to navigate relationships and collaborate effectively.
• Ability to communicate effectively in person, over the phone, or via video conferencing.

Working Environment

• Approximately 80% lab work and 20% desk work
• Employees may be exposed to common food allergens, including but not limited to wheat, soy, eggs, dairy, and sesame, during activities such as handling, mixing, storing, or transporting materials, or while accessing the production floor.
• The work environment may contain airborne particles due to raw materials, resulting in a dusty atmosphere in some areas. Certain tasks or zones may require the use of respirators, especially where dust or chemical exposure is elevated.
• Appropriate personal protective equipment (PPE) is required based on the task and location. This may include dust masks, hair nets, beard nets, gloves, respirators, and other protective gear to ensure both worker safety and product integrity.
• Some work may be performed in a manufacturing facility with variable environmental conditions, including changes in temperature, lighting, and ambient noise.
  • In designated zones, hearing protection is required to ensure employee safety. Exposure to moderate to high, noise levels due to equipment and operations; hearing protection is provided and required where applicable.
  • Temperature fluctuations may occur within warehouse or production areas, requiring adaptability to both heated and non-heated zones. Em