Job Description

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 planet’s 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 3,500 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, you'll 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.

Responsibilities

• 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

Qualifications

• Education
  • PhD in Food Science, Bakery Science, Food Biochemistry, or related discipline - preferred.
  • Master's 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.