:: If you meet the qualifications listed below and would like more information contact Mary at 815-756-1221. Attach resume when responding to this posting ::
The Scientist will be responsible for developing bakery prototypes at lab and plant implementation both independently and/or in collaboration with both internal and external customers.
-BS in bakery science, food science, cereal chemistry, or related; MS, AIB, or CMB a plus
-3+ years of technical experience/development work with ...
Contact Sonja for more details: 815-756-1221
The Sr. Application Technologist will be responsible for developing new bakery ingredient mixes and overseeing scale-up.
- BS Bakery Science, Food Science, similar
- 10-15 years of product development in ingredients and baked good products
- Hands-on experience in yeast raised products
- Excellent communication, interpersonal and customer interaction skills
- Experience with experimental design, statistical analysis, and Excel
- US ...
Jul 14 -
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