Food Scientist II - Baking & Inclusions

Location: Fort Wayne, IN
Position Type: Full-time
Compensation: $75,000 - 90,000 annually

The Food Scientist is a technical and commercial contributor responsible for developing, optimizing, and commercializing baked products and baked inclusions through the application of food science, baking expertise and ingredient functionality. This role requires demonstrated expertise in baking systems and the integration of functional ingredients (e.g., proteins, fibers, sweeteners, fats, inclusions, colors, and flavors) to deliver differentiated performance, taste, texture, and visual appeal.

As part of the Commercial Organization, this role is directly part of the Sales, Marketing, and R&D organization and partners closely with Operations, Quality, and Regulatory to create growth-driven solutions for customers. Success requires not only strong technical acumen, but also the ability to communicate value, build peer relationships, and translate technical differentiation into commercial impact.

Responsibilities:

  • Serve as a technical expert in baked goods and baked inclusions, with a strong understanding of dough systems, batters, inclusions, bake stability, shelf life, and processing impacts

  • Develop and optimize formulations that integrate functional ingredients while maintaining or enhancing sensory performance and manufacturability

  • Apply broad baking and food science knowledge across chemistry, fat systems, sugar reduction, protein functionality, and water activity to solve complex product challenges

  • Utilize experimental design and bench-to-plant trials to drive efficient formulation and process optimization

  • Lead product development from concept through commercialization, including formulation, trials, scale-up, and technology transfer

  • Partner with Operations to support successful plant trials, establish processing parameters, and ensure repeatable manufacturing performance

  • Create and maintain technical documentation including formulas, specifications, work instructions, and processing guidelines

  • Support cost optimization, quality improvement, and continuous improvement initiatives without sacrificing product performance

  • Partner across the organization, gaining an understanding of people and products across company locations, to create the strongest technical products that align with customer needs.

  • Partner with Sales and Marketing to support customer engagement, including innovation presentations, technical consultations, application development, and proactive involvement in pipeline progression

  • Communicate technical differentiation clearly and credibly to internal and external stakeholders

  • Translate customer needs into technically sound, commercially viable solutions

Requirements

  • Bachelor’s degree in Food Science or related discipline

  • 3 to 5 years of food industry product development experience with a baking focus

  • Demonstrated experience in baked goods development, preferably including functional ingredients, inclusions, and multi-component systems

  • Experience with scale-up and commercialization in a manufacturing setting

  • Demonstrated proficiency with experimental design and shelf-life testing

  • Strong understanding of ingredient functionality and food chemistry as applied to baking

  • Ability to operate effectively in a manufacturing environment

  • Strong communication skills and comfort working cross-functionally

  • Proficiency with Microsoft Office and technical documentation tools and applications

  • Experience supporting and presenting customer-facing innovation or applications work

  • Must be able to understand and follow direction and pass all Food Safety and Safety courses in the English language (Required)

  • Knowledge/aptitude to learn specific programs (ERP, nutritional software, labeling software, etc.)

  • Lifting up to 25lbs. of weight is necessary

To apply, contact Ally Parrish, Recruiting Coordinator (Ally.Parrish@ebakery.com).