gpac is working with a client company in New York who is seeking a Food Technologist(grain division) to join their Research and Development team! This person will oversee various aspects of product development, reviewing and approving nutritional data, writing product specifications and enforcing USDA labeling regulations on new and modified food products. They will play a crucial role in developing new food products and improving existing formulas to enhance quality, drive cost, nutrition, and consumer satisfaction. If you have a flair for creating best in class products, a keen eye for detail, and an ability to commercialize new items efficiently and in a cost competitive way, we want you on our team to drive our mission of delivering safe and delicious food products to our customers.
Responsibilities:
- Lead the development of new bread and grain-based products, from concept to commercialization.
- Research and evaluate different grain varieties, flours, and functional ingredients to optimize dough performance, nutrition, and sensory attributes.
- Design, test, and refine formulations to improve texture, shelf life, nutritional value, and overall quality of bread products.
- Collaborate with production teams to scale up formulas from bench to pilot to full-scale manufacturing.
- Conduct trials on fermentation, proofing, and baking conditions to ensure consistent product quality.
- Develop and maintain product specifications, nutritional data, and labeling in compliance with USDA, FDA, and other regulatory standards.
- Explore innovative technologies, clean-label ingredients, and functional grain blends to support new product pipelines.
- Perform cost optimization while maintaining product integrity and consumer satisfaction.
- Maintain accurate R&D records, documenting formulations, testing outcomes, and process improvements.
- Support quality and food safety initiatives, ensuring compliance with HACCP, GMP, and other safety protocols.
- Partner with cross-functional teams, including Supply Chain, Operations, and Marketing, to successfully launch new bread products.
Qualifications:
- Bachelor’s degree in food science, Food Technology, Nutrition, or other related fields.
- 3+ years of experience working as a Food Technologist in bakery, bread, or grain product development within a manufacturing environment.
- Previous experience working with grain items is a must.
- Strong understanding of cereal chemistry, dough rheology, fermentation science, and baking processes.
- Experience with whole grains, ancient grains, and functional flours is highly desirable.
- Excellent problem-solving skills and attention to detail.
- Proficiency in using Microsoft Office and industry-specific software.
- Strong communication skills, both verbal and written.
- Ability to work in a team-oriented environment.
- Possession of HACCP, USDA, FDA, and SOP knowledge.
- The ability to work independently.
- Meticulous attention to detail, especially regarding food hygiene and safety.
If you are interested and serious, as well as possess the above qualifications, please send your confidential resume to Brittany at brittany.hamilton@gogpac.com for immediate consideration.
Key words: food technologist, nutrition, food manufacturing nutrition, research and development, grains, bakery, cereal, grain science
All qualified applicants will receive consideration without regard to race, age, color, sex (including pregnancy), religion, national origin, disability, sexual orientation, gender identity, marital status, military status, genetic information, or any other status protected by applicable laws or regulations.
GPAC (Growing People and Companies) is an award-winning search firm specializing in placing quality professionals within multiple industries across the United States since 1990. We are extremely competitive, client-focused and realize that our value is in our ability to deliver the right solutions at the right time.
