The Sr. Food Scientist is responsible for developing and optimizing grain- and legume- based food products and ingredient solutions, with a particular focus on baking applications. You will lead experimental work, analyze technical data, collaborate with cross-functional teams, and support the commercialization of new products from concept through launch. This role requires a strong foundation in baking science, ingredient functionality, and product development, as well as the ability to translate customer and market needs into innovative solutions.
Responsibilities- Lead product development and innovation projects from concept through commercialization.
- Design, execute, and interpret baking, ingredient functionality, and application trials.
- Develop and optimize formulas, processing parameters, and product specifications.
- Evaluate flour and ingredient performance across a variety of bakery and food applications.
- Partner with Operations, Milling, Engineering and Quality teams to ensure products are scalable, manufacturable, and meet performance expectations.
- Analyze technical data and translate findings into actionable recommendations.
- Lead plant trials, product scale-up activities, and commercialization efforts.
- Collaborate with Marketing and Commercial teams to identify market opportunities and support innovation initiatives.
- Develop technical reports, product specifications, and application guidance.
- Monitor industry trends, emerging ingredients, and new technologies to identify innovation opportunities.
- Contribute to continuous improvement initiatives and technical capability development within the R&D organization.
Education- Bachelor's degree in Food Science, Grain Science, Baking Science, Cereal Chemistry, or a related technical discipline required.
- Master's degree preferred.
Experience- Minimum of 5-8 years of experience in food product development, baking science, ingredient applications, or related R&D roles.
- Strong experience with commercial baking processes and baked goods formulation.
- Knowledge of flour functionality, grain-based ingredients, dough systems, and ingredient interactions.
- Experience conducting laboratory, pilot plant, and production-scale trials.
- Demonstrated success leading product development projects from concept through commercialization.
- Strong analytical, troubleshooting, project management, and communication skills.
- Ability to work effectively across R&D, Operations, Quality, Commercial, and Marketing teams.
Preferred Qualifications- Experience in flour milling, grain-based ingredients, or cereal science.
- Experience developing bread, buns, rolls, tortillas, pizza crusts, sweet baked goods, snacks, or other bakery applications.
- Familiarity with commercial food manufacturing and processing environments.
- Experience with experimental design and statistical analysis tools.
Location & Work Environment- Full-time position based in Denver, Colorado.
- This role is onsite and requires five (5) days per week in the office, laboratory, pilot plant, and bakery environments.
- Occasional travel (up to 15-20%) for plant trials, customer visits, supplier collaborations, and industry events.
Physical & Product Handling Requirements- Ability to work safely in laboratory, pilot plant, bakery, and manufacturing environments.
- Ability to regularly handle, evaluate, and consume products containing wheat and other grain-based ingredients.
- Lifting/Carrying: Capable of carrying items up to 50 lbs.
- Ability to work with and around all major food allergens, including but not limited to wheat, milk, eggs, soy, peanuts, tree nuts, sesame, fish, and shellfish.
- Ability to taste and evaluate food products as part of product development, quality assessments, and sensory evaluations.
This role is based at the Ardent Mills Innovation Center (AMIC), located within our Denver, Colorado headquarters. Due to the nature of the position and the collaborative, hands-on work performed, regular on-site presence is required to perform the essential functions of the role.
