Job Description

FOOD SCIENTIST SPECIALIST – HEAD OF R&D

We are seeking a detail-oriented, innovative Food Scientist Specialist to join our team and support the development, safety, and quality of our products using modern tools like FlexiBake and PRIMS .

Position Summary

As a Food Scientist specialist at Carlo’s Bakery, you will be responsible for developing and improving food products, optimizing formulations, ensuring food safety and compliance, and supporting sustainability in food production. You will use your expertise in food science, along with systems like FlexiBake and PRIMS, to collaborate with cross-functional teams and ensure our products meet both consumer expectations and regulatory standards. This role is also responsible for overseeing the day to day operations of the R&D department.

Key Responsibilities

Product Development & Innovation

• Create new products: Develop concepts and formulations for innovative bakery and savory items based on market trends and consumer insights.
• Improve existing products: Enhance taste, texture, shelf-life, and nutritional value of current offerings.
• Conduct experiments: Design and execute trials to test new ingredients, formulations, and processing techniques.

Flavor & Nutritional Optimization

• Specialize in flavor profiling, balancing taste, aroma, and texture for consumer appeal.
• Analyze and adjust nutritional content using R&D software.

Ingredient & Recipe Management

• Select, test, and qualify new raw materials.
• Maintain and update recipes, specs, and BOMs using FlexiBake and PRIMS.
• Conduct packaging audits to ensure ingredient and label accuracy.

Food Safety & Quality Assurance

• Ensure safety: Inspect raw ingredients and final products for compliance with food safety and quality standards.
• Monitor quality: Analyze food samples for nutrition, quality, and adherence to regulatory standards.
• Maintain sanitation: Ensure compliance with sanitation and waste management regulations during food processing.

Regulatory Compliance

• Ensure accurate nutrition labeling in compliance with FDA and USDA regulations.
• Support audits and document updates to meet evolving food safety laws and guidelines.

Sustainability & Research

• Contribute to sustainable practices in ingredient sourcing and production processes.
• Conduct shelf-life studies and provide documentation to support product stability and quality.

Cross-Functional Collaboration

• Work with Production, Marketing, Procurement, Operations, Logistics, R&D and QA teams to launch and refine products.

Qualifications

• Bachelor’s degree in Food Science, Nutrition, Food Technology, or related field.
• 3–5 years of experience in food product development; bakery experience highly preferred.
• Proficiency with Nutrition database systems and production management systems.
• Solid understanding of food labeling laws and regulatory compliance (FDA/USDA).
• Strong experimental design and analytical skills.
• Excellent organizational and communication abilities.
• Demonstrated ability to manage multiple projects in a fast-paced environment.
• Experience in an SQF environment preferred.

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