Position: R&D Food Scientist
Location: Schaumburg, IL
Bachelor's degree in Food Science or Bakery Science or equivalent work experience.
At least 3 years of progressive Food Technologists experience
Demonstrated technical achievement in the development of laminated dough (croissant, Danish, cinnamon rolls and associated products)
Development of fruit fillings, glazes, and icings for the Food Service and in-store Bakery markets.
Good knowledge of New Product development process and methodologies with acidified foods
Strong problem solving and technical skills with Dry Mixes
Conceptualize and develop new products for the Dry Mix product categories (cakes, donuts, muffins, etc.)
Lead and conduct pilot plant and plant trials for new products start-ups, product improvements and plant transfers
Conduct basic research for new products and develop best practices for preserving and processing foods.
Conduct research to discover new food sources, analyze food content and participate in development of ways to assure compliance with FDA/regulations.
Develop appropriate timeline for project delivery and facilitate prototype development.
Establish and document specifications for new products based on lab development and plant trials.
Manage product development for technical projects for assigned accounts and drive innovations of novel products