["Bakery R&D Scientist - Dough Rheology & Quality Impact","Bakery R&D Scientist - Dough Rheology & Quality Impact"]
System One
- Paterson
- 4 days ago
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Skills
- Analysis Skillsunmatched
- Bakeryunmatched
- Food Scienceunmatched
- GMP (Good Manufacturing Practices)unmatched
- Product Developmentunmatched
- Quality Managementunmatched
- Regulatory Complianceunmatched
- Research & Development (R&D)unmatched
- Rheologyunmatched
Description
System One is seeking an experienced Food Scientist to advance bakery product development, optimize dough rheology, and lead scale-up from bench to production. You will work with cross‑functional teams to improve quality, shelf life, and process efficiency in a fast‑paced facility.The role emphasizes strong analytical skills, data-driven decision making, and hands-on experience with bakery processing, GMP/HACCP, and regulatory compliance.#J-18808-Ljbffr
Numbers & Facts
| Location | Paterson |
| Industry | Staffing/Employment Agencies |
| Company Size | 2,500 to 4,999 employees |
| Website | https://systemone.com |
About Company
Every day, System One focuses on services and solutions that require a high degree of specialization, in-demand technical skills, and large-scale operational expertise. We are essential partners to those on the front lines of our nation’s most critical infrastructure, technology, and life sciences initiatives.
Founded more than 40 years ago as a staffing partner to the engineering industry, today System One is a diversified organization operating in over 50 locations and putting more than 9,000 people to work in the United States, Canada, and the United Kingdom.