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Bakery Scientist in Gloucestershire

The position

The role will involve interacting with clients, both internal and external, to generate project proposals, discuss findings and write coherent reports. Presentations to clients will be important for project work, training courses and client meetings. The role will require contact with a broad range of clients (including industry, government and academia), from practical through to senior managerial.



Manage and undertake work on behalf of clients

Write reports for contract and research projects

Provide advice to clients

Identify new business opportunities

Contribute to idea generation for bakery science and research

Generate proposals for client work


Qualifications and competencies

Graduate or equivalent (in food science is preferable, but food technology/engineering/biochemistry), with relevant post graduate experience of analytical techniques to measure ingredient properties.

Proven competence of working in a food research, preferably bakery related, environment.

Knowledge of food raw materials and / or of production methods, processes and baked product analysis.

Experience in using instrumental techniques, applicable for bakery analysis e.g. texture analysis, C-Cell, RVA, DSC and rheometry.

Experience in data and statistical analysis.

Good communication and organisational skills.

Able to work on a number of projects simultaneously to agreed deadlines.

Project management skills.

Able to write reports of varying length and complexity.




GL55 6LD


£15,000 to £20,000
17,000 - 22,000

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