Job Description

R&D Food Scientist – Bakery Product DevelopmentNew Jersey | Relocation Assistance Available | $110K–$130K + BenefitsReady to turn your bakery science expertise into products people actually eat?Gpac is partnering with a growing food ingredients company seeking an R&D Food Scientist to join its New Jersey team. This is an exciting opportunity for a hands-on food scientist who enjoys formulating, experimenting, troubleshooting, and taking products from the bench to full-scale production.If you have a background in bakery product development, baking ingredients, or food ingredients and want to play a key role in bringing new products to market, this could be a great next step.What You'll DoYou'll have a hands-on role in developing and improving bakery products and ingredient systems while working closely with R&D, Operations, Quality, Regulatory, and Procurement.Develop and optimize bakery products including breads, cakes, cookies, pastries, tortillas, and other baked goodsCreate and modify formulations based on product performance, cost, quality, and customer requirementsTake products from bench-top development ? pilot trials ? full-scale commercializationTroubleshoot manufacturing challenges involving mixing, dough performance, color, texture, variability, and ingredient functionalityEvaluate ingredients such as flours, starches, enzymes, emulsifiers, hydrocolloids, leavening systems, colors, and natural additivesDesign and execute experiments to improve texture, flavor, shelf life, consistency, and performanceConduct sensory evaluations, shelf-life studies, stability testing, and plant trialsPartner with Operations and QA to successfully launch new formulations into productionSupport ingredient optimization, reformulation, and cost-reduction initiativesDevelop product specifications, batch sheets, SOPs, and processing parametersSupport supplier qualification and validation of new ingredientsTrain Production and QA teams on new products, processes, and best practicesLead and support continuous improvement projects using data-driven approachesEnsure products meet food safety, regulatory, customer, and quality requirementsWhat We're Looking ForBachelor's degree in Food Science, Baking Science, Food Technology, Food Engineering, or related field3–5+ years of food science/product development experience, ideally within bakery ingredients, food ingredients, or CPGStrong knowledge of bakery ingredient functionality and formulationHands-on understanding of mixing, fermentation, proofing, baking, and coolingExperience taking products through scale-up, plant trials, and commercializationKnowledge of dough rheology, texture analysis, and shelf-life optimizationExperience troubleshooting bakery production issuesWorking knowledge of GMPs, HACCP, food safety, and regulatory requirementsClean-label formulation or ingredient replacement experience is a plusA hands-on, collaborative approach and the ability to manage multiple projectsWhat's in It for You?$110,000–$130,000 salaryRelocation assistance to New JerseyComprehensive benefits packageAdvancement and career growth opportunitiesOpportunity to work on new product development and commercializationA highly collaborative role with visibility across R&D, Operations, Quality, Regulatory, and ProcurementThe chance to make a direct impact on products and processes from concept through commercializationReady to Make Your Mark in Bakery R&D?If you're a food scientist who loves formulation, innovation, problem-solving, and seeing your work move from the lab into production, we'd love to hear from you.

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