The R&D Manager plays a key role in leading research activities and management of scientists
dedicated to the development and support of BSMC’s plant-based ingredients. The Research and
Development team is focused on discovering and developing ingredient solutions that delight
customers through unique sensory, functional and/or nutritional benefits. These benefits may be
expressed through various combinations of conversion technologies with existing or new plant
supply chains.

This role will report to the Director of Research and Development and will align directly with the
initiatives of our three Business Units. This role will also interact closely with various functions
including; Leadership, Marketing, Sales, Supply Chain, Operations, Engineering, Quality
Assurance, and Technical Service.

ESSENTIAL DUTIES & RESPONSIBLITIES

based ingredients that are differentiated by functionality, flavor or nutrition, and 2. Support
customers with a goal of increasing BSMC ingredient sales.

o Conducts research and literature reviews to identify market opportunities or gaps and
develop innovative ingredients to fill these gaps, in collaboration with other industry or
academic experts.

o Employs various conversion technologies (milling, blending, separation, combination,
thermal processing, etc.) to enable new functionality or other benefits (safety, nutrition,

flavor) from plant-based supply chains leveraging experimental design and statistical
analysis tools.

o Use various analytical tools and techniques, as well as collaborate with outside analytical
labs, to identify and demonstrate functional or nutritional significance of plant-based
supply chains to drive marketing value propositions.

• Technical subject matter expert on specific BSMC projects and products.
• Management of two-three scientists or senior scientists, providing learning, growth and

plant trials, educational conferences.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
The skills listed below are representative of the knowledge, skill and/or ability required.

• Excellent internal and external verbal and written communication
• Technical problem solving with plant-based ingredients and foods
• Experimental design and Statistical analysis
• Analytical testing of cereal, seed and pulse-based ingredients and foods
• Clear and accurate documentation of work for IP management
• Cross functional teaming
• Applications development and nutritional knowledge in core plant-based foods (bakery, pasta,

snacks) is a plus

Passion for the food industry with clear views on the role of transparency, authenticity, sustainability, and
nutrition.

EDUCATION and EXPERIENCE

• Minimum B.S. Degree in Food Science, Bakery Science, Nutrition Science, or Cereal Science

• Minimum 10 years of R&D experience, preferably with ingredients in the bakery or plant-based

• Experience in management of technical team members is desired
  

PHYSICAL DEMANDS the physical demands described here are representative of those that must
be met by an employee to successfully perform the essential functions of this job. Reasonable
accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing this job, this employee is regularly required to be on her/his feet for long periods of
time. At other times, it will involve sitting for long periods. This requires the use of hands, fingers,
handle or feel objects, tools or controls. This person must be able to talk and hear to communicate with

others throughout the facility as well as with internal customers. Specific vision abilities required by this
job include close vision, distance vision and the ability to focus. Must be able to lift and carry 50 pounds
occasionally. Must not be allergic to wheat, soy and/or associated dusts.



WORK ENVIRONMENT The work environment characteristics described here are representative of
those an employee encounters while performing the essential functions of this job. Reasonable
accommodations may be made to enable individuals with disabilities to perform the essential functions.
Usually will work in laboratory environment. However, on occasion will be required to work in hot,
noisy and dusty environments (plants). The person may also handle hazardous chemicals.

LANGUAGE SKILLS
Must speak fluent English as the primary language. Must have the ability to read, analyze, and interpret
memos, general business communications, technical procedures, and governmental regulations and/or
labels. Must have the ability to write in English and complete reports.

MATHEMATICAL SKILLS
Must possess the ability to work with mathematical concepts and apply concepts such as addition,
subtraction, multiplication, division, fractions, percentages, ratios, and proportions to analytical situations.

REASONING ABILITY
Must possess the ability to define problems, collect data, establish facts, and draw valid conclusions.
Must have the ability to interpret technical instruction in mathematical or diagram form and deal with
multiple tests operating at any given time.

SAFETY
While performing the essential job functions, the employee is expected to work in a safe manner and to
follow company policies regarding safety. It is the expectation and responsibility of the employee to
report any and all injuries immediately to their manager and to resolve any safety situation that is
substandard and poses a risk for employee injury, property damage or loss.

FOOD SAFETY/SECURITY REQUIREMENTS
The Company is committed to producing and delivering defect-free products. To ensure this, all
employees are required to be trained on and adhere to the Good Manufacturing Policies set forth by the
Company as they pertain to personnel practices, equipment, and facilities. It is also vital that all
employees be aware of their work environment and prevent any accidental or intentional adulteration of
products produced at this facility.