POSITION SUMMARY: The Senior Food Scientist position, within the Applications R&D team, will leverage scientific training and industrial experience to find technical solutions to manufacturing challenges in the bakery space by applying scientific rigor to address known issues. This role is expected to tackle projects with significant technical complexity, ensuring diligence in the development, scale-up, and commercialization of innovative products that deliver on business goals.
The position requires a strong ability to work cross-functionally to set goals and timetables, drive innovation, and support commercialization efforts. Additionally, this individual will support execution of local and global strategies and business initiatives while providing technical expertise to internal and external customers.
ESSENTIAL FUNCTIONS: - Lead and champion a culture of safety across all activities.
- Optimize and validate functional performance, shelf life, and sensory properties of baked goods including bread, muffins, cookies, cakes, rolls, and tortillas by conducting product testing (both analytical and sensory) and by reviewing and analyzing the resulting data.
- Lead multiple complex projects while ensuring timeliness, accuracy, and alignment with customer and business goals.
- Collaborate with the commercial team and other R&D teams to translate unmet consumer needs into actionable scientific and technological insights in both domestic and international markets
- Design and execute experiments to create technical application data supporting the business's commercial strategy.
- Exhibit conceptual, creative and analytic problem solving • the ability to break down complex issues and simplify by focusing on what matters.
- Provide technical support to customers, sales teams, and internal departments on products and technologies.
- Collaborate with Marketing, Sales, Operations, Quality, Regulatory, and other R&D teams to achieve cross-functional business objectives that may include cost reduction initiatives, production efficiencies, and quality improvements.
- Stay updated on emerging technologies and developments in bakery products, fostering strong relationships with customers, research institutions, and industry organizations.
- Serve as a technical expert, solving broader business issues through science and technology strategies.
- Develop new product ideas and concepts for demos and tradeshows in multiple applications (bakery, confectionary, etc) with an emphasis on incorporation of Balchem ingredients in new and unique ways that align with current trends.
- Support and mentor other scientists within the R&D organization.
- Deliver written and oral reports on project status, experimental results, and technical recommendations.
- Take an independent and disciplined approach to organizing work activity, prioritizing tasks, and analysis; seek out additional projects and activities to drive the business forward
- Ensure the integrity of the R&D laboratory through accurate record-keeping, test design, and adherence to sanitary practices.
- Ensure high standards of food safety, hygiene, and sanitation, working with quality and regulatory teams as needed to ensure compliance to food safety requirements.
- Other duties as assigned.
QUALIFICATIONS: - Bachelor's Degree in Food Science, Culinology, Baking, or other related scientific field with 8+ years of relevant manufacturing experience.
- Industrial baking experience is required including a strong understanding of the commercial manufacturing of baked goods (breads, rolls, tortillas, cakes/muffins, and cookies) and the associated processes (mixing, baking, proofing, etc).
- Strong understanding of GMP, HAACP, FDA regulations, and sanitation procedures.
- Advanced problem solving, data analysis, and evaluation skills.
- Ability to learn new categories quickly, navigate in a complex, fast-paced business environment and manage and prioritize multiple projects while delivering high-quality results.
- Commitment to continuous learning and staying current with industry trends and innovations.
- Ability to manage and prioritize multiple projects with a demonstrated history of delivering high-quality results.
- Excellent written and verbal communication skills with demonstrated ability to effectively collaborate with cross-functional teams (Marketing, Operations and Manufacturing, Quality and Regulatory) and Senior Management.
- Proficiency with computer software, including MS Office (Excel, Word, PowerPoint, Outlook).
WORKING CONDITIONS: - Work involves the use of typical food science lab equipment, computers, and instrumentation.
- Some extended periods of working on your feet in the lab, pilot, and manufacturing plant.
- May be required to lift and carry large boxes or bags, and the work environment may occasionally be noisy, wet, slippery, and subject to temperature variations.
- Some business travel by automobile, bus, train, and/or plane may be required.
#IN
