Job Description
ᴧ Job Specific Accountabilities:
• Lead formulation and process development for croissant, dough, pastry, and bakery fat systems.
• Manage NPD/EPD trials, co-packer validation, and sensory optimization.
• Govern bakery shelf-life, texture, and performance testing.
• Supervise bakery chefs, lab teams, and application specialists.
• Ensure technical readiness for commercialization and scale-up.
• Partner with Marketing and Innovation for concept-to-launch execution.
Requirements:
ᴧ Education: Bachelor’s/Master’s in Food Science, Bakery Science, or Culinary Technology. Language: Advanced English
ᴧ Skills: Food safety knowledge (HACCP/ISO 22000); project management credentials advantageous, Formulation for bakery products and fats; dough rheology; sensory analysis; DOE; packaging/regulatory awareness, MS Office, texture analyzer, rheometer, dough rheology tools.
ᴧ Experience: 10+ years bakery senior R&D experience.
