Research And Development Scientist

Easy Foods is seeking a hands-on R&D Scientist with strong expertise in flour-based products, ingredient functionality, and food quality systems. This role bridges food science, raw material sourcing, and production support — leading ingredient approvals, supplier management, SQF compliance, and new product development from concept to commercialization.

Ideal candidates understand dough behavior, shelf-life challenges, and thrive both on the production floor and in cross-functional collaboration.

Responsibilities

• Evaluate and approve raw materials, supplier specs, and COAs

• Assess the impact of ingredient variability (moisture, protein content, particle size, fat profile, etc.) on finished product performance and formulation integrity

• Maintain approved supplier lists and work with procurement to qualify alternate

sources for critical ingredients

• Lead product and formula development from concept to production launch

• Conduct bench and production trials to optimize product performance and consistency

• Manage ERP item/specification data and supplier compliance documentation

• Support SQF audits, food safety programs, and regulatory compliance initiatives

• Analyze ingredient variability and adjust formulations to maintain quality standards

• Collaborate closely with Production, Quality, and Procurement teams to drive continuous improvement and cost optimization

• Maintain BOMs, formulation records, and technical product documentation

• Partner with suppliers to qualify new ingredients and improve raw material performance

Required Qualifications

• Degree in Food Science, Food Technology, Chemistry, or equivalent industry experience

• 3-5 years of experience

• Deep expertise in tortilla manufacturing — flour, corn, or both. Strong background in flour/shortening-based baking processes (bread, laminated doughs, sheeted products, or similar)

• Functional understanding of how flour protein content, shortening type and ratio,

hydration level, leavening systems, and dough rheology interact to produce a consistent

finished product

• Ability to diagnose formulation or process problems (cracking, sticking, excessive

browning, poor rollability, short shelf life) and propose solutions based on ingredient

science

• Strong understanding of dough systems, ingredient functionality, and shelf-life optimization

• Ability to troubleshoot formulation and processing challenges in a manufacturing environment

• Demonstrated ability to read, interpret, and act on technical documents including

COAs, specification sheets, and supplier data packages

•Familiarity with food safety management systems — SQF, HACCP, or equivalent

• Strong organizational skills and attention to detail in data management

Preferred Qualifications

• Experience with TraceGains or a similar supplier compliance and specification

management platform

• Working knowledge of SAP Business One or comparable ERP system

• SQF Practitioner certification or working knowledge of SQF Code requirements

• Bilingual English/Spanish

Equal Employment Opportunity Employer. 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.

Must be authorized to work for any employer in US