Food Scientist

The Food Scientist plays a vital role in the Product Development Team and is responsible for product development efforts for all of Nature’s Bakery. This includes new products, line extensions, implementing cost savings measures, qualifying suppliers, and improving quality. The role ensures that objectives, product designs, and timelines are met while responding to new demands and challenges and implementing best practices.

To achieve results, the Food Scientist must excel in collaboration and demonstrate exceptional interpersonal skills, with the ability to influence decisions within a cross-functional team, including Marketing, Operations, Engineering, Quality Assurance, Process Development, and Procurement, as well as with external partners such as suppliers. They must adopt an organization-first mindset, making strategic decisions with suppliers and internal partners to ensure projects are delivered on time and within budget, benefiting Nature’s Bakery.

The ideal candidate will have a solid understanding of food science, business, operations, and commercialization processes. They should combine practical knowledge of existing products and new technologies with the innovative creation of unique products. The role involves providing technical specifications and support for smooth rollouts of new products and processes during plant startups and trials, including comprehensive process documentation for seamless commercialization and training of plant personnel. The Food Scientist must foster an environment that encourages innovation and calculated risk-taking.

The Food Scientist will report to our Director of Product Development and will be key member of the Central Product Development team, serving three bakeries and any expanded enterprise footprint.   The position is based in our flagship St. Louis metro area bakery where the R&D lab is located and will require periodic domestic and possibly international travel. 

This role is based on-site in Hazelwood, MO.  Relocation is available!

 

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. 

• Develop new products from ideation to commercialization, including creating formulations, conducting sensory evaluations, and overseeing plant trials
• Apply technical expertise to identify, scope, develop, validate, and commercialize new ingredient technologies that drive the innovation pipeline to advance business growth
• Perform ingredient evaluations (benchtop testing, sensory analysis, comparative analysis, etc.) and submit case studies on all findings
• Test and define procedures and processing parameters
• Document technical information and prepare reports for trials.
• Stay up-to-date with industry trends and technologies to drive innovation and enhance product offerings
• Proactively collaborate with external suppliers to solve challenges and source alternative ingredients
• Design formulas to meet customer specifications and requirements
• Utilize nutrition database for product development, recipe analysis, nutrition analysis and government compliant labeling
• Research and evaluate new ingredients, processing, food science applications that may aid in product development
• Working closely with the R&D Manager and Engineering team to scale-up new products from the lab/benchtop to full production

 

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 

• BS Food Science, Food Technology or related field
• Minimum of 3 years related experience
• Prior bakery experience/related baking process experience or food manufacturing preferred
• Strong knowledge of food ingredients, processing, and sensory evaluation.
• Understanding of how ingredients used in the baking process interact with each other and the knowledge to adjust formulation and baking systems to achieve optimum product output and quality
• Prior benchtop prototyping and recipe development experience
• Develop and advise on product formulations and scale ups, that leverages expertise in food chemistry and food ingredient functionality
• Ability to manage multiple work streams while delivering to target dates
• Travel required up to 20% of the time
• Candidate must have excellent interpersonal skills, working with others in a team setting, communicating directly with stakeholders and vendor contacts
• A team player who works well in an enviro