Administration, Research Development Scientist

Easy Foods is seeking a hands-on R&D Scientist focused on flour functionality, dough rheology, and tortilla processing, not QA administration or food safety documentation . Must be able to read flour COAs and farinograph or similar dough-mixing data and translate that into clear production adjustments: water level, mix time, mix speed, dough temperature and rest time. Floor-facing role that partners closely with production, procurement, and suppliers to troubleshoot issues, refine specifications, and improve consistency with strong expertise in flour-based products, ingredient functionality, and food quality systems. This is not a lab-only position, and it is not a food safety role. Regular time split: production floor (40%), lab and bench work (35%), systems and documentation (25%).
Flour & Dough Science

• Read a flour COA — protein, ash, moisture, falling number, wet/dry gluten, water absorption, damaged starch — and translate those numbers into mix time, water add, and finished product adjustments for that specific lot on that specific day
• I nterpret farinograph or dough rheology data (development time, stability, softening, tolerance index) and communicate specific adjustments to production supervisors and operators
• Understand how protein content and quality, shortening type and ratio, hydration level, and leavening systems interact to produce consistent flour tortillas, corn tortillas, or flatbreads
• Diagnose production problems — cracking, sticking, excessive browning, poor rollability, short shelf life, bag condensation — and propose solutions grounded in dough rheology and ingredient science
• A central part of this role is evaluating the functional performance of minor ingredients and understanding exactly what each one does in the system. SAPP, SALP, sodium bicarbonate — how they interact in sheeted dough, pH implications, gas release timing, and functional differences between grades
• Preservatives: calcium propionate, potassium sorbate, fumaric acid in both regular and encapsulated form — mechanism of action, water activity interaction, effective pH ranges, and regulatory limits
• DATEM, SSL, monoglycerides, and specialty emulsifier blends — what they do to gluten network development, extensibility, machinability, and shelf life
• structure, and interaction with other functional ingredients over shelf life
• Hydrocolloids: guar gum, CMC, xanthan gum — water retention, dough handling, texture control, and shelf-life stability
• Vegetable oils, palm shortenings, and specialty fats — how fat type, melting point, SFC curve, and crystal structure affect extensibility, layering, machinability, and shelf stability
• Specialty fibers and proteins: dietary fiber concentrates, vital wheat gluten, wheat protein isolates — effect on water absorption, dough rheology, and finished product texture

handling, and finished product performance
● Understanding of the difference between sieve-based and laser diffraction particle size methods and what each tells you about ingredient performance in a dough system

Evaluate COAs across all ingredient categories — not just pass/fail, but understanding what the data means for functional performance

• Lead technical discussions with mills and ingredient vendors to troubleshoot performance issues and refine specifications over time
• Evaluate alternate or backup ingredient sources using technical data, not just price

Bachelor’s degree in food science, Cereal Science, Grain Science, Food Engineering, or a closely related field- or demonstrated equivalent through direct production and formulation experience

• Minimum 3 years of hands-on formulation work in a production environment, preferably tortilla, flatbread, snack chip, or flour-based baked goods
• flour-based baking is the minimum acceptable substitute

Experience with Trace Gains or a similar supplier compliance and specification management platform
Working knowledge of SAP Business One or comparable ERP system
Bilingual English/Spanish

All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, disability status or any other protected status under federal, state, or local law.