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Bakery Application Scientist

Job in Teterboro, Bergen County, New Jersey, 07699, USA
Listing for: EMEA3 Recruitment
Full Time position
Listed on 2026-08-01
Job specializations:
  • Science
    Food Production, Research Scientist
Salary/Wage Range or Industry Benchmark: 96000 - 130000 USD Yearly USD 96000.00 130000.00 YEAR
Job Description & How to Apply Below
Location: Teterboro

About us

Symrise is a global supplier of fragrances, flavors, food, nutrition, and cosmetic ingredients. Its clients include manufacturers of perfumes, cosmetics, food and beverages, pharmaceuticals and producers of nutritional supplements and pet food.

Its sales of € 4.6 billion in the 2022 fiscal year make Symrise a leading global provider. Headquartered in Holzminden, Germany, the Group is represented by more than 100 locations in Europe, Africa, the Middle East, Asia, the United States and Latin America.

Symrise works with its clients to develop new ideas and market-ready concepts for products that form an integral part of everyday life. Economic success and corporate responsibility are inextricably linked as part of this process.

Symrise – always inspiring more…

Your role

We are seeking a Bakery Scientist to drive ingredient application development and provide technical expertise to support customers in the bakery and adjacent categories. This role focuses on demonstrating the functionality and value of our ingredient portfolio in real-world applications, working closely with account teams, commercial teams and customers to deliver solutions in a fast-paced, customer-centric environment.
This position requires a team member that can lead, can be hands on, and brings a “do whatever it takes” spirit, with the ability to balance multiple priorities and to perform under tight deadlines. An ideal candidate is someone with experience in a technical bakery formulation role with the ability to deliver high-quality results in a fast-paced, dynamic, and collaborative environment.

Key

Functions:
  • A. Develop and optimize bakery applications/formulations as related to showcasing ingredient performance, support customer presentations, technical workshops, and product demonstrations
  • B. Translate ingredient functionality into practical, scalable, commercial bakery solutions for customers. Spearhead new technology and ingredient solutions and their respective applications as applied across the bakery platform
  • C. Partner with commercial teams to support customer projects, including innovation, troubleshooting and reformulation
  • D. Provide technical recommendations to customers on formulation, processing, and shelf-life optimization
  • E. Document application data, protocols, and technical insights
  • F. Stay current on market trends and translate into application opportunities
  • G. Travel to customers as needed. Host outside consultants or customers for Symrise visits as needed
Other Functions:
  • A:
    Support SBU on lab organization, shipping receiving, support other SBU as needed.
About you Knowledge and Experience Requirements:
  • A. Bachelor’s, Master’s, or PhD in Food Science, Cereal Science, Chemistry, or related field
  • B. 3-8+ years of experience in bakery or food applications/product development
  • C. Technical knowledge of ingredient functionality and processing equipment used in the bakery industry.
Technical Requirements
  • A. Strong understanding of bakery science and ingredient functionality
  • B. Experience in formulation troubleshooting and optimization
  • C. Experience with pilot plant and commercial scale bakery operations
  • D. Knowledge of food safety systems (eg HACCP, GMP)
  • E. Familiarity with analytic techniques (texture analysis, moisture, viscosity, ... )
  • F. Understanding of regulatory and labeling requirements
Skills &

Competencies:
  • A. Ability to excel in a dynamic, fast-paced business environment; demonstrated ability to self-motivate and
  • B. manage multiple priorities.
  • C. Ability to work with a “sense of urgency”.
  • D. Strong understanding of bakery science and ingredient functionality
  • E. Experience in formulation troubleshooting and optimization
  • F. Experience with pilot plant and commercial scale bakery operations
  • G. Knowledge of food safety systems (e.g. HACCP, GMP)
  • H. Familiarity with analytic techniques (texture analysis, moisture, viscosity, etc.)
  • I. Understanding of regulatory and labeling requirements
  • J. Proficiency in MS Office, SAP and CX

80% lab/pilot plant, 20% office – This is not a remote position. 5 days a
week onsite. Laboratory setting

Our offer

Become part of our open and transparent culture. It will give you the opportunity to flourish…

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