Food Scientist I

Location Denver CO The Food Scientist will support the development and optimization of grain-based food products and ingredient solutions, with a strong emphasis on baking applications. You will conduct laboratory, pilot plant, and bakery trials; analyze results; and collaborate with cross-functional teams to deliver innovative, customer-relevant solutions. This role is ideal for a scientist with a strong technical foundation in food science or baking science who enjoys hands-on experimentation, problem-solving, and continuous learning. Responsibilities Support product development projects from concept through commercialization. Design and conduct baking, ingredient functionality, and application trials. Assist in the development and optimization of formulas, processing parameters, and product specifications. Evaluate flour and ingredient performance across a variety of bakery applications. Collect, analyze, and communicate technical data and results. Support plant trials, scale-up activities, and product commercialization efforts. Collaborate with Operations and Quality teams to ensure products meet performance, quality, and manufacturability requirements. Partner with Marketing and Commercial teams to understand market trends and customer needs. Prepare technical reports, product specifications, and application documentation. Stay current on industry trends, ingredients, and emerging technologies. Support continuous improvement initiatives and innovation projects within the R&D Education Bachelor's degree in Food Science, Grain Science, Baking Science, Cereal Chemistry, or a related technical discipline required. Master's degree preferred. Experience 2-5 years of experience in food product development, baking science, ingredient applications, or related R&D roles. Experience with bakery products, ingredient functionality, or food manufacturing preferred. Knowledge of flour functionality, dough systems, and baking processes preferred. Experience conducting laboratory and pilot-scale testing. Strong analytical, organizational, and problem-solving skills. Effective written and verbal communication skills. Ability to work collaboratively across technical and business functions. Preferred Qualifications Experience developing bread, buns, rolls, tortillas, pizza crusts, sweet baked goods, snacks, or related grain-based products. Familiarity with commercial food manufacturing environments. Experience with experimental design and data analysis. Passion for baking science and product innovation. #J-18808-Ljbffr Ardent Mills