Research and Development Manager- Bakery
Job Posting for Research and Development Manager- Bakery at 77 Consultants
The role of the R&D Manager is crucial in leading research activities and managing scientists who are dedicated to developing and supporting plant-based ingredients.
The Research and Development team is focused on discovering and developing ingredient solutions that provide unique sensory, functional, and/or nutritional benefits, which can be expressed through various combinations of conversion technologies with existing or new plant supply chains.
This position will report to the Director of Research and Development and will align with the initiatives of the three Business Units.
It will also involve close interaction with various functions, including Leadership, Marketing, Sales, Supply Chain, Operations, Engineering, Quality Assurance, and Technical Service.
The essential duties and responsibilities of this role are as follows:
• Leading R&D projects with a focus on ingredient research to develop and support new plant-based ingredients that are differentiated by functionality, flavor, or nutrition, and supporting customers with a goal of increasing BSMC ingredient sales.
• Conducting research and literature reviews to identify market opportunities or gaps and develop innovative ingredients to fill these gaps, in collaboration with other industry or academic experts.
• Employing various conversion technologies (milling, blending, separation, combination, thermal processing, etc.) to enable new functionality or other benefits (safety, nutrition, flavor) from plant-based supply chains leveraging experimental design and statistical analysis tools.
• Using various analytical tools and techniques, as well as collaborating with outside analytical labs, to identify and demonstrate functional or nutritional significance of plant-based supply chains to drive marketing value propositions.
• Being a technical subject matter expert on specific BSMC projects and products.
• Managing two-three scientists or senior scientists, providing learning, growth and development opportunities while managing performance against goals. • Overseeing the Research and Development laboratories to ensure capabilities and operations are maintained, functional, and aligned with evolving business needs.
• Traveling within the US and occasionally outside of the US (~25% of time) for customer support, plant trials, educational conferences. The following qualifications are required to perform this job successfully:
• Excellent internal and external verbal and written communication
• Technical problem-solving with plant-based ingredients and foods
• Experimental design and statistical analysis
• Analytical testing of cereal, seed, and pulse-based ingredients and foods
• Clear and accurate documentation of work for IP management
• Cross-functional teaming
• Applications development and nutritional knowledge in core plant-based foods (bakery, pasta, snacks) is a plus Passion for the food industry with clear views on the role of transparency, authenticity, sustainability, and nutrition. The education and experience required to qualify for this position are:
• A minimum B.S. Degree in Food Science, Bakery Science, Nutrition Science, or Cereal Science from an accredited college or university
• A minimum of 10 years of R&D experience, preferably with ingredients in the bakery or plant-based foods space
• Experience in the management of technical team members is desired.
The Research and Development team is focused on discovering and developing ingredient solutions that provide unique sensory, functional, and/or nutritional benefits, which can be expressed through various combinations of conversion technologies with existing or new plant supply chains.
This position will report to the Director of Research and Development and will align with the initiatives of the three Business Units.
It will also involve close interaction with various functions, including Leadership, Marketing, Sales, Supply Chain, Operations, Engineering, Quality Assurance, and Technical Service.
The essential duties and responsibilities of this role are as follows:
• Leading R&D projects with a focus on ingredient research to develop and support new plant-based ingredients that are differentiated by functionality, flavor, or nutrition, and supporting customers with a goal of increasing BSMC ingredient sales.
• Conducting research and literature reviews to identify market opportunities or gaps and develop innovative ingredients to fill these gaps, in collaboration with other industry or academic experts.
• Employing various conversion technologies (milling, blending, separation, combination, thermal processing, etc.) to enable new functionality or other benefits (safety, nutrition, flavor) from plant-based supply chains leveraging experimental design and statistical analysis tools.
• Using various analytical tools and techniques, as well as collaborating with outside analytical labs, to identify and demonstrate functional or nutritional significance of plant-based supply chains to drive marketing value propositions.
• Being a technical subject matter expert on specific BSMC projects and products.
• Managing two-three scientists or senior scientists, providing learning, growth and development opportunities while managing performance against goals. • Overseeing the Research and Development laboratories to ensure capabilities and operations are maintained, functional, and aligned with evolving business needs.
• Traveling within the US and occasionally outside of the US (~25% of time) for customer support, plant trials, educational conferences. The following qualifications are required to perform this job successfully:
• Excellent internal and external verbal and written communication
• Technical problem-solving with plant-based ingredients and foods
• Experimental design and statistical analysis
• Analytical testing of cereal, seed, and pulse-based ingredients and foods
• Clear and accurate documentation of work for IP management
• Cross-functional teaming
• Applications development and nutritional knowledge in core plant-based foods (bakery, pasta, snacks) is a plus Passion for the food industry with clear views on the role of transparency, authenticity, sustainability, and nutrition. The education and experience required to qualify for this position are:
• A minimum B.S. Degree in Food Science, Bakery Science, Nutrition Science, or Cereal Science from an accredited college or university
• A minimum of 10 years of R&D experience, preferably with ingredients in the bakery or plant-based foods space
• Experience in the management of technical team members is desired.
Salary.com Estimation for Research and Development Manager- Bakery in Boston, MA
$136,986 to $185,977
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