Bakery Scientist

Job Category:
Fine & Bulk Chemicals, Food/Drink, Laboratory Equipment / Instrumentation / Consumables
Job Type:
Permanent
Region:
West Midlands
Town:
Gloucestershire
Salary Description:
Up to £22,000 (depending on skills and experience)
Posted:
23/11/2017
Recruiter:
SCI Recruitment for Scientists
Job Ref:
19684

Bakery Scientist

Job Ref. 19684

Our client is a large and well-established Food Research, Development and Analytical organisation. They are actively looking to recruit for a Bakery Scientist.

The job holder will work on long term research projects and short term instrumental measurement projects undertaken by the bakery and cereals department on behalf of clients, both internal and external. You will look at measurement techniques for dough and baked product quality.  

Responsibilities:

• To manage, supervise, conduct and report project work associated with baking research

• To initiate, supervise execute and report contract work for external and internal clients within agreed costs and deadlines

• To contribute to training courses, demonstrations and presentations.

• Answer member company enquiries

• Contribute to research projects

• Execute and report contract work for external and internal clients.

• Manage work records and documentation for projects.


Ideal candidates will possess the following skills/experience:

• A degree, or equivalent, in a relevant discipline (e.g. food science, food technology, biochemistry)

• Previous experience of working in a food research environment is desirable, particularly with bakery related products

• Experience in using instrumental techniques for bakery analysis (texture analysis, C-Cell, RVA, DSC, rheometry) is desirable

• Experience with designing and managing research trials would be a distinct advantage


Role: Permanent

Location: West Midlands

Salary: Up to £22,000 (depending on skills and experience)


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Key words: Food technology, food technologist, food research, food science, food scientist, bakery science, bakery technology, bakery research, baking technology, bakery analysis, texture, rheology, gluten, starch, dough, c-cell, development, formulation

Contact Details:
SCI Recruitment for Scientists
Tel: 01606 818290
Contact: Tom Lester
Email:

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