We are seeking a Senior Scientist, R&D - Snacks Bakery to join our Snacks Research & Development team. This role serves as a technical leader responsible for developing and commercializing bakery products with a primary focus on bread, buns, and rolls, while also supporting adjacent baked snack platforms as business needs require. The ideal candidate combines strong bakery science expertise, product development experience, and a consumer-centric mindset to deliver differentiated products that delight consumers while meeting business objectives. The Senior Scientist will independently lead complex product development projects from concept through commercialization, partnering across functions to deliver innovation, renovation, cost savings, quality, and business continuity initiatives. What you will do... Product Development Leadership - Independently lead multiple product development projects from concept through commercialization. - Lead technical workstreams for cost savings and business continuity, balancing product quality, consumer acceptance, manufacturability, supply resilience, and financial impact. - Create and execute experimental plans to develop products that meet consumer, business, and operational requirements. - Troubleshoot formulation and processing challenges using sound scientific principles and data-driven decision making. - Develop technical recommendations supported by analytical, sensory, and manufacturing data. Bakery Science & Technical Execution - Apply expertise in bakery ingredient functionality including flours, sweeteners, enzymes, fats, emulsifiers, fibers, proteins, hydrocolloids, and leavening systems. - Design and optimize formulations for bread, buns, rolls, sandwich carriers, and adjacent bakery platforms, with working knowledge of cookies, crackers, baked snacks, and pretzels as needed. - Lead bench development, pilot plant trials, plant trials, and scale-up activities. - Evaluate ingredient and process changes for quality, performance, cost savings, continuity of supply, and manufacturability. Commercialization - Manage end-to-end commercialization activities including technical readiness, risk assessments, validation plans, launch support, cost savings implementation, and business continuity execution. - Develop and execute risk mitigation and contingency plans. - Support technology transfer, manufacturing readiness, and continuity planning activities across Campbell's manufacturing network and co-manufacturers. - Ensure successful implementation of products through launch and post-launch stabilization. Cross-Functional Collaboration - Partner with cross-functional teams to align technical deliverables with business objectives. - Effectively communicate project risks, recommendations, and technical results to stakeholders and leadership. - Collaborate with suppliers and external partners to evaluate new ingredients, technologies, and capabilities. Continuous Improvement & Innovation - Identify opportunities to improve product quality, process performance, cost structure, supply resilience, and consumer experience. - Apply emerging technologies and scientific insights to improve development efficiency and product performance. - Contribute to technical knowledge sharing and capability building across the organization. Who you will work with... You will work with R&D and cross-functional commercialization partners. What you bring to the table (must haves)... - Bachelor's degree in Food Science, Bakery Science, Chemical Engineering, or a related scientific discipline. - 6+ years of food product development experience, with some experience in bread, buns, rolls, bakery, or adjacent baked goods categories. It would be great if you have (nice to haves)... - Demonstrated success leading product development projects from concept through commercialization. - Strong knowledge of bread, buns, and rolls ingredient functionality, formulation design, dough systems, fermentation/proofing, baking processes, and food processing principles. - Experience conducting bench-top development, pilot plant work, and manufacturing trials. - Strong project management skills with proven ability to manage multiple projects simultaneously. - Excellent communication, collaboration, and problem-solving abilities. - Ability to travel up to 50% of the time. - Master's degree in Food Science, Bakery Science, or related field. - Experience with bread, buns, rolls, sandwich carriers, or other yeast-raised and chemically leavened bakery products. - Experience working with contract manufacturers, external suppliers, alternate ingredient qualifications, and business continuity projects. - Knowledge of sensory science, consumer research methods, and statistical analysis. - Experience with formulation management systems, specification systems, and commercialization processes. - Understanding of food safety, quality systems, and regulatory requirements. Compensation and Benefits: The target base salary range for this full-time, salaried position is between $116,200-$159,800 Individual base pay depends on work location and additional factors such as experience, job-related skills, and relevant education or training. Total pay may include other forms of compensation. In addition, we offer competitive health, dental, 401k and wellness benefits beginning on the first day of employment. Please ask your Talent Acquisition Partner for more information about our total rewards package.