Contact one of our consultants
Bakery Scientist in Gloucestershire
The job holder will work on projects involving instrumental measurement techniques for dough and baked product quality. Projects can range from long term applied research through to those requiring only a few measurements.
Specific duties and responsibilities are to:
Bakery analysis, which includes texture analysis, RVA, DSC and rheometry.
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
Graduate or equivalent, possibly with some post graduate experience. A degree in food science is preferable, but food technology, engineering or biochemistry would be considered, as long as relevant experience with food science or production can be demonstrated.
Proven competence of working in a food research, preferably bakery related, environment. This could be experience gained as part of a post graduate course, or work experience.
Experience in using instrumental techniques, ideally this would be equipment for bakery analysis, which includes texture analysis, RVA, DSC and rheometry. However, a bias towards using such equipment would be sufficient.
Experience in data analysis from the above texture methods.
Due to rural location you will require a car to get to work.