Senior Cereal / Bakery Scientist in Gloucestershire

Department Overview:

The Baking and Cereal Processing Department (BCP) gives technical support to the world-wide baking and cereal product industries. It employs 21 staff. The team is a mixture of scientists, technologists, laboratory analysts, engineers, millers and bakers, who have experience in the practical and technical aspects of baking and cereal processing. It works for many companies of all sizes to develop new products, test new and better ingredients, and measure the quality of their products. In addition to the private contract business, it conducts research projects of 1-3 year’s duration, and has links with many other institutes, universities and manufacturing companies. It provides training for the baking industry and offers courses on the practical and technical aspects of baking that are very popular with delegates from all over the world.


The role will report directly to the bakery science section manager. There is one direct report at present and it is expected that future growth will require staff to be recruited that report into the role. On occasion, a student will report into the role. A requirement will be to interact with clients, both internal and external, generate project proposals, manage a variety of projects and deliver the outputs to clients. Presentations to clients will be important for project work, training courses and client meetings. The role will require contact with a broad range of clients (including industry, government and academia), from practical through to senior managerial.

Specific duties and responsibilities are to:

  • Manage and undertake work on behalf of clients (40%)
  • Write reports for contract and research projects (10%)
  • Provide advice to clients (15%)
  • Identify new business opportunities (10%)
  • Contribute to idea generation for cereal science and research (5%)
  • Generate proposals for client work (20%)


     Qualifications and competencies


  • Graduate or equivalent, with post graduate research experience related to cereal science. A degree in food science is preferable, but food technology, engineering or biochemistry would be considered.
  • Proven competence of working in a food or preferably cereal or bakery related environment.
  • Experience in using instrumental techniques to analyse cereal or baked products. Training will be provided where required.
  • Experience in data analysis from the above texture methods and some familiarity with statistical analysis techniques required.
  • Due to location, own car required.




Rural North Gloucestershire


£22k - £32k

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