R&D Application Technician

Your Responsibilities

• Work safely in laboratory, pilot plant, and bakery environments while adhering to all Ardent Mills Food Safety and EH&S policies.
• Support the planning, setup, execution, and documentation of application trials, product evaluations, and development projects.
• Prepare and evaluate grain-based products, including flour, bakery mixes, dough systems, baked goods, and other customer-relevant applications.
• Assess ingredient functionality, processing characteristics, and finished product performance using established methods and protocols.
• Accurately generate, record, analyze, and communicate technical results and observations to project teams and stakeholders.
• Operate, calibrate, maintain, and troubleshoot laboratory, bakery, pilot plant (limited support at Third Parties if needed), and processing equipment.
• Maintain detailed electronic records, databases, laboratory notebooks, and technical reports in accordance with company standards.
• Collaborate with R&D scientists, GQR team members, quality teams, operations, and commercial partners to support innovation and customer-focused initiatives.
• Assist in the development, validation, and continuous improvement of application methods, testing protocols, and product evaluation techniques.
• Maintain a clean, organized, and safe work environment while managing inventories of ingredients, supplies, and consumables.

Essential Skills and Experience

• High school diploma or equivalent required.
• Associate degree in Food Science, Grain Science, Biology, Chemistry, Culinary Arts, Baking Science, Engineering Technology, or a related technical field preferred.
• Demonstrated knowledge of laboratory practices, product development processes, and scientific methodology.
• Understanding of ingredient functionality and food application testing, preferably within grain-based products.
• Strong attention to detail and ability to organize and manage technical information.
• Ability to adapt to changing priorities and manage multiple projects simultaneously.
• Demonstrated organizational, project management, and time management skills.
• Strong sense of urgency and commitment to delivering high-quality results.
• Proficiency in Microsoft Word, Excel, PowerPoint, and data management systems.
• Ability to work independently while contributing effectively within cross-functional teams.
• Strong written and verbal communication skills, including technical report writing and presentation of results.

Good to Have

• Minimum of 2 years of experience in food product development, application testing, bakery science, grain science, or a related R&D environment.
• Experience with pilot plant operations, baking applications, or ingredient functionality testing.
• Knowledge of cereal grains, flour functionality, and bakery product development.
• Experience supporting customer-facing technical projects or innovation programs.

Physical Requirements and Working Conditions (with or without reasonable accommodation)

• Ability to lift up to 50 lbs (20 kg).
• Ability to work in office, laboratory, pilot plant, bakery, cooler, freezer, and manufacturing environments.
• Ability to stand for extended periods during testing and product evaluations.
• Ability to work with and consume wheat-based products; no wheat/gluten sensitivity, intolerance, or allergy.
• Position requires regular work in laboratory and pilot plant environments where all major food allergens may be present, including but not limited to wheat, milk, eggs, soy, peanuts, tree nuts, sesame, fish, and shellfish.
• Must be able to safely work in and around products and ingredients containing food allergens.

Other Considerations

• Willingness to travel up to 10% of the time.
• This is a full-time, in-office position requiring on-site attendance five days per week.

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