JO 15462 Scientist – Bakery Products


Atlanta, GA

Company Products:

Global leader in bakery ingredients products and services for retail and food service markets as well as artesian and industrial bakeries

Providing specialized ingredients (dry mixes, fillings, icings,  glazes, toppings, batter, frozen dough, laminates, mélange) & finished products such as (cakes, donuts, muffins, brownies, cookies, specialty breads, viennoisetie, etc.)

Salary Range:

$ Offers a competitive compensation and benefits package

Job Description:

The Company is a global provider of a wide range of bakery products and ingredients for retail and foodservice markets as well as artisan and industrial bakeries. One of the largest bakery manufacturers in the world, the Company provides specialized ingredients such as bread and pastry mixes; fillings, icings and toppings; batter and frozen dough for muffins, cookies and viennoiserie; and finished products like cakes, donuts, and more. The Company’s mosaic of heritage bakery brands includes some of the industry’s most trusted names: Brill, Meister Marken, Westco, Multifoods and Waldkorn.



·         Personal growth in a position where to drive innovations in the Bakery Products business due to develops of novel products and product technologies.

·         To ensure the development, use- and sharing of best practice across all operating units in close cooperation with local development and the business development, markets and supply chain

·         Management of innovation projects where underpinning product technology is not yet available in the Company, if necessary with external institutes.

·         Management of innovation projects following our Company Innovation Strategy

·         Identification of best practice and transfer of know how across countries and identification of optimization opportunities in terms of quality and or costs per product/technology category – exchange on expert levels/network.

·         Development of building blocks for Global platform projects (e.g. health, natural etc.) in the ICs and implementation via local development.

·         Definition & management of RM portfolio, Centre of Expertise for selected RM categories and communication about it with other ICs and to business partners

·         Pre-screen for procurement projects, preferred supplier selection & management incl. co-innovation, scouting for new RM’s, pulling-in supplier know-how

·         Evaluation of research outcomes for product/market relevance and transferring to the business units

·         Interlink with supply chain strategies and support supply chain developments

·         Support business development and business units with innovation needs

·         Coordination of technical benchmarking and competitor tracking

·         Intellectual property management e.g. assure and coordinate patents search, NDAs, etc.

Required Skills/Work Experience:

·         Capability in the science and technology of product & process development.

·         Understanding of the interactions of different ingredients and processes.

·         Knowledge of materials used in the baking industry

·         Solid product & process development skills preferably within the cakes & cookies

·         Fluent English, preferable other languages

·         Building effective teams

·         Drive for results

·         Intellectual Power

·         Entrepreneurial Initiative

·         Self management

·         Relationship building

·         Motivating others


BS degree in Food/Bakery Science or equivalent work experience. Minimum 5-7 years experience in Food/Bakery Science


Terri Sherman, Vice President-Industrial Foods, Ingredients & Flavors, Tom Sloan & Associates, tsherman@tsloan.com, 920-261-8890

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