Food Scientist II

Responsibilities

The Sr. Product Development Scientist is a technical and commercial contributor responsible for developing, optimizing, and commercializing baked products and baked inclusions through the application of food science, baking expertise, and ingredient functionality. This role requires demonstrated expertise in baking systems and the integration of functional ingredients (e.g., proteins, fibers, sweeteners, fats, inclusions, colors, and flavors) to deliver differentiated performance, taste, texture, and visual appearance.

As part of the Commercial Organization, this role is directly part of the Sales, Marketing, and R&D organization and partners closely with Operations, Quality, and Regulatory to create growth-driven solutions for customers. Success requires not only strong technical acumen, but also the ability to communicate value, build peer relationships, and translate technical differentiation into commercial impac