Bakery Scientist

Kemin Food Technologies is searching for an experienced Bakery Scientist. The R&D Bakery Scientist is responsible for developing optimizing and validating bakery formulations utilizing enzymes dough conditioners mold inhibitors and other functional ingredients. This role serves as the technical expert within Kemin Food Technologies bakery innovation platform and focuses on transforming scientific knowledge into commercially viable customer solutions.

The Bakery Scientist will lead formulation development ingredient evaluation experimental design and bakery application research while partnering closely with Commercial Marketing Regulatory Quality and Technical Service teams. This individual must possess both a deep understanding of ingredient functionality and hands-on bakery experience to identify and solve customer challenges in breads tortillas flatbreads snacks cakes and related applications.

Join the Kemin Team and Transform Lives!

We are a privately held family-owned-and-operated global biotechnology company driven by curiosity and committed to transforming the quality of life for people pets and the planet.

We create solutions that strengthen health and wellbeing provide nutrition and immune support for pets and production animals safeguard the planets natural resources and protect the global food supply chain for generations to come.

We supply over 500 specialty ingredients for various industries including human and animal health and nutrition pet food aquaculture nutraceutical food technologies crop technologies textiles biofuels and animal vaccines.

We employ 3500 global employees and operations in 90 countries including manufacturing facilities in Belgium Brazil China Egypt India Italy San Marino Singapore South Africa and the United States.

As a valued member of our team youll enjoy a comprehensive benefits package designed to support your financial physical and professional well-being:

• Competitive Financial Package: Enjoy a rewarding salary uncapped bonus opportunities a 401k match program and generous paid vacation and holidays.
• Health and Wellness Support: Stay fit and healthy with our fitness reimbursement for the whole family access to an on-site fitness center a restaurant offering seasonal fresh food options and free fresh fruit in break areas.
• Career Development and Advancement: Unlock your potential with opportunities for growth and development throughout your entire career.
• Continued Learning Opportunities: Grow your skills with our in-house learning platforms offering thousands of training resources both live and online and take advantage of tuition reimbursement for external post-secondary pursuits.
• Service Opportunities: Make a positive impact with paid time off for service partnerships with The World Food Programme and Habitat for Humanity and local community initiatives.

• Lead research and development projects focused on bakery applications and ingredient functionality.
• Develop optimize and validate bakery formulations utilizing enzymes dough conditioners mold inhibitors softeners emulsifiers and other specialty ingredients.
• Design and execute laboratory experiments pilot trials and production-scale validations.
• Evaluate ingredient interactions and determine the impact of formulations on shelf life texture volume machinability softness and quality.
• Analyze experimental data and translate findings into actionable recommendations.

• Manage bakery lab equipment materials inventory and related documentation to ensure an organized safe and efficient laboratory environment.
• Stay current on emerging bakery technologies ingredient trends consumer demands and scientific advancements.
• Collaborate with Technical Service and Commercial teams to develop solutions for customer challenges.
• Provide technical support for customer presentations demonstrations and commercialization activities.
• Prepare technical reports presentations application guides and research documentation.
• Support new product launches and commercialization efforts from concept through market introduction.
• Work closely with Regulatory Quality Operations and Supply Chain teams to ensure successful implementation of new technologies.
• 60-70% of time will be spent in the lab

• Education
  • PhD in Food Science Bakery Science Food Biochemistry or related discipline - preferred.
  • Masters degree in Food Science Bakery Science Grain Science Food Technology Food Biotechnology or related scientific discipline.
• 5 years of bakery formulation ingredient development or bakery R&D experience with bakery ingredients or CPG companies.
• Strong understanding of bakery ingredient functionality and formulation principles.
• Experience with breads tortillas flatbreads cakes sweet goods or snack applications.
• Demonstrated ability to design experiments and analyze results.
• Strong verbal and written communication skills.
• Ability to work both independently and within cross-functional teams.

Preferred

• Experience with enzyme technologies and enzyme-blend development.
• Customer-facing technical support experience.
• Statistical analysis and experimental design expertise.

We are an equal opportunity employer. We consider all qualified applicants without regard to race color creed/religion national origin ancestry citizenship or immigration status (where applicable) sex sexual orientation gender identity or expression pregnancy/childbirth/breastfeeding or related conditions age (40) disability (including the use of a service animal) genetic information marital status familial or caregiver status military or veteran status status as a victim of domestic violence reproductive health decisionmaking and any other status protected by applicable federal state or local law. We also prohibit retaliation for raising concerns or participating in an EEO process. Applicants who need a reasonable accommodation to apply or interview can email.

A post-offer background check and drug screen is required. Additional pre-employmentrequirementsmay be necessarybased onposition.

Kemin is a drug-free and tobacco-free campus.

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