Principal Scientist, Grains and Doughs

Columbus, OH

Posted: 03/25/2019 Industry: Laboratory - Food & Beverage Job Number: 127.19MR

Principal Scientist, Grains and Doughs

Directs and manages several aspects of R&D for Bakery business projects including new product development, process optimization, cost optimization, and quality improvement.

Essential Functions / Primary Responsibilities:

  • Responsible for Grain & Dough projects in the Retail and Food Service businesses
  • Provides leadership for product development stages from concept to successful launch of new products and current product improvements in coordination with other functional departments
  • Partners with Procurement, Technical Services and Operations to optimize, validate and commission raw materials, formulations, processes and manufacturing equipment
  • Completes full project follow-up with necessary project documents
  • Collaborates with the R&D Director to build and optimize the Grain & Dough product development strategy, including the advancement of an innovation agenda
  • Responsible for controlling cost through smart formulation and processing, and creation/execution of cost savings projects
  • Advises / assists all departments including but not limited to QA and Tech Services as needed on any technical issues relating to the Grain & Dough products
  • Ensures products are developed in accordance with food safety principles
  • Ensures compliance with food regulations with particular focus on food labeling by managing the review and corrective activities involving the Regulatory group
  • Conducts competitive market assessments with direct experience in the ideation, development, process management and commercialization
  • Stays current with the bakery industry, and relevant technologies critical to future success

**If you’d like to hear more about this opportunity and others we are currently working on, please contact Mary Rigas at

JO:  127.19MR


  • Bachelor’s Degree in Food Technology Sciences, Food Engineering or Food Science (Biology or Chemistry acceptable with relevant job experience)
  • Minimum of 5-10 years of experience working in Bakery, Grain and Dough applications
  • Demonstrated record of successfully delivering results against goals within the scope of the bakery industry
  • Experienced with stage gate process as well as process implementation and management
  • Strong experimental design and formulation experience
  • Broad basic knowledge of Food Science / Food Chemistry and Nutrition
  • Understanding of product / process interactions
  • Understanding of product / package interactions and basic key packaging properties
  • Understanding of GMP, HACCP & Shelf Life & Modes of Spoilage
  • Understanding of basic statistical principles
  • Understanding of critical-to-quality packaging criteria
  • Basic business acumen and knowledge of COGS
  • Basic knowledge of labeling regulations including nutrition panel creation
  • Must be proficient with Microsoft Office and PowerPoint
  • Working knowledge and ability to navigate specification management software is a plus (e.g. Oracle PLM for Process)
  • Ability to effectively manage a high-volume project lead

**If you’d like to hear more about this opportunity and others we are currently working on, please contact Mary Rigas at

JO:  127.19MR

Mary Rigas
Section Manager/ Sr. Technical Recruiter

I specialize in connecting talent within the Food and Beverage Industry and proud to be part of CPS, Inc., which is on Forbes Top 20 Recruiting Firms list for 2017.

Being a manager and senior recruiter in the Food & Beverage group, our specialties include product development, quality, nutrition, regulatory, sensory, flavor development and application from entry level to executive.

I am part of a team of seven which provides more positions for candidates to consider and more candidates for client companies to consider.  We pride ourselves in building long lasting relationships and assisting both candidates and client companies in achieving their goals.

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