Sr. Food Scientist
Listed on 2026-07-04
-
Science
Food Production, Research Scientist
Join the Innovation Kitchen at Mary Ann’s Baking Company! 🥐🍩
We are looking for a Senior Food Scientist to help us define the next generation of baked goods! Since 1961, Mary Ann’s Baking Company has been a staple in the industry , and we are looking for a creative leader to drive our Innovation Pipeline from concept to commercialization.
If you are a master of yeast-raised doughs, chemically leavened batters, and the art of the perfect Danish, we want to hear from you!
The Role at a Glance:Lead the Way: Manage projects across cross-functional teams (Sales, Operations, FSQA) to bring new products to life.
Master the Craft: Develop and optimize formulas for donuts, muffins, and Danishes
, focusing on shelf-life, texture, and taste.
Scale Up: Lead "Bench-to-Plant" trials on high-speed production equipment.
Drive Efficiency: Optimize formulas for yield and test innovative packaging solutions.
What We’re Looking For:Education: BS in Food Science, or related field. (Master’s or AIB certification is a plus!)
Experience: 5+ years in a commercial bakery R&D environment and 1-2 years of project leadership.
Skills: Mastery of ingredient functionality (enzymes, emulsifiers, starches) and proficiency in ESHA Genesis
.
Mindset: A detail-oriented, self-motivated problem solver who thrives in a fast-paced production environment.
Why Mary Ann's?This is an exciting position within our R&D department, reporting directly to the R&D Director. You’ll have the opportunity to work with a dedicated team to maintain our "Gold Standard" of quality.
Ready to rise to the challenge? Apply today and help us create the future of baking!
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