You have a degree in Culinary Management, Food Science, Baking Science & Technology, or an equivalent qualification.
You've spent 5–8 years in R&D within a manufacturing environment, bakery experience is ideal, but candidates from sauce, seasoning, or other food R&D backgrounds are welcome to apply too.
You know your way around bakery ingredients (flours, yeasts, enzymes, improvers) and equipment (mixers, ovens, proofers, laminators).
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Strong analytical skills with the ability to interpret test results, performance metrics, and complex technical data.
Experience in Research and Development (R&D), including concept generation, feasibility assessment, and iterative design for robotics or related fields.
Hands-on experience with Testing and validation of hardware and software systems, including test planning, execution, and troubleshooting.
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Lead R&D initiatives to design and develop new products and product variants using 3D CAD (SolidWorks) — from concept through to production-ready drawings with proper tolerancing and revision control
Research materials, manufacturing methods, and industry standards (e.g. NEMA VE1, IEC 61537) to push product performance, strength-to-weight ratio, and cost-efficiency forward
Translate customer and market requirements into innovative, manufacturable engineering solutions
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Assists in product development and production scale up along with daily execution of R&D related lab activities.
Evaluates current and alternative food ingredients, create product recipe and conduct sensory evaluation of new food products to ensure to meet customer needs and requirements.
deliver complex machine learning pipelines across data preparation, model development, evaluation, deployment, and monitoring
perform applied research on deep learning models for medical image segmentation, detection, and classification across imaging modalities (e.g. radiographs, CBCT, volumetric data)
design rigorous evaluation frameworks by preparing clinically meaningful metrics and test sets
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