R&D Technician

Bay State Milling Job Description

Job Title: R&D Technician

Department: Research and Development

FLSA Status: Non-Exempt (hourly, overtime eligible)

Work Location: Quincy, MA (on-site 5 days per week)

Pay Range: $55,000 – $70,000 per year, dependent on experience

This R&D Technician supports technical activities associated with the research and development of new plant-based ingredients and applications at Bay State Milling and aligns with BSMC’s Strategic Intent of being the leading supplier of plant-based ingredients for the next generation of foods in North America. This role will align directly with the initiatives of our Business Units (Milling & Ingredient Solutions, Oat Milling, Varietal Solutions).

include, but are not limited to the following. Other duties may be assigned.

• Conduct testing on grains, flours, food ingredients, and finished foods to aid research and development of new ingredients. This may include research on new grain cultivars, or research that may help us understand our ingredients better. Common analyses include testing % moisture, protein, ash, viscosity, dough rheology, water absorption, texture analysis, and starch pasting.
• Provide support on R&D projects which may include formula scaleup, ingredient sourcing, and maintaining ingredient databases.
• Be a trained member of our Sensory Team.
• Bake lab flour and ingredient inventory management.
• Data management and report-outs.
• Collaborate with other R&D members.
• Maintain a safe workspace and abide by the Innovation Center lab manual to help us all maintain a state of the art innovation center, team, and culture.

to perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• B.S degree in food science or related science from an accredited university
• Experience in a lab setting running routine analyses for accuracy and precision.

• Ability to touch and taste grains, flours, and grain-based foods.
• Ability to accurately input data via computer screens and programs
• Proficiency in Microsoft Office programs
• Comfort with using mechanical equipment (mills, mixers, ovens, etc), handling chemicals, and using various analytical instruments (training will be provided)
• Ability to understand and follow through with detailed spoken and/or written instructions.
• Ability to communicate information both verbally and in writing in a clear and concise manner

the physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing this job, this employee is required to be on her/his feet during part or all of the day. This employee must be able to run analytical equipment in a safe manner. Must be able to lift and carry 50 pounds occasionally. Should not be allergic to wheat, soy and/or associated dusts.

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Usually will work in analytical laboratory & food product development lab.

Must speak fluent English as the primary language. Must have the ability to read, analyze, and interpret memos, general business communications, technical procedures, and governmental regulations and/or labels. Must have the ability to write in English and complete reports.

Must possess the ability to work with mathematical concepts and apply concepts such as addition, subtraction, multiplication, division, fractions, percentages, ratios, and proportions to analytical situations.