R&D Technologist

About Us !

As part of the largest baking company in the world, Bimbo Canada is a leading producer and distributor of packaged fresh bread, bakery products and snacks. We produce and distribute more than 1,000 products across; 18 brands Canadians know and trust, like Dempster's®, Villaggio®, POM®, Bon Matin®, Stonemill®, Natural Bakery®, Takis®, Thomas'®, Little Bites™, Vachon®, Hostess® and more.

In business for more than 110 years, the company operates 15 bakeries and employs approximately 4,000 associates across Canada. Bimbo Canada creates value by being at the forefront of manufacturing and service delivery innovation in the baking industry through the continued improvement and refinement of its supply chain network while serving major grocery chains, retail outlets and foodservice operations across Canada.

At Bimbo Canada, we’re more than just a bakery - we’re a family dedicated to baking delicious moments for millions. Our beliefs are the foundation of our success, and we’re looking for people who share our commitment to excellence.

Hiring Requirements:

The R&D Bakery Technologist is responsible for leading the design, development and launch of innovative food products in the bread and bakery category. This role manages the different stages of the product lifecycle from concept and prototyping through commercialization, while ensuring consumer acceptance and meeting quality, food safety and regulatory standards.

This position requires a strong technical background in food science, baking science, ingredient functionality and processing technologies as well as the ability to design experimental plans, analyze data and make technically sound recommendations.

This role will collaborate closely with cross-functional partners like Marketing, Operations, Sensory, Consumer Insights, Supply Chain, Baking Technology and Commercialization to drive innovation, portfolio transformation, business continuity, productivity and novelty ingredient scouting.

Key Responsibilities:

• Lead technical development for new product innovation, renovation, and productivity projects across the bakery category.
• Translate consumer, customer, sensory, and market insights into actionable product solutions that deliver growth and profitability.
• Conduct bench-top formulation work, product testing, and troubleshooting in both lab and plant environments.
• Evaluate ingredient functionality, processing technologies, and novel solutions to support innovation and portfolio transformation.
• Collaborate with cross-functional partners (Marketing, Operations, Sensory, Consumer Insights, Supply Chain, Baking Technology, Commercialization) to ensure smooth and successful plant trials and launches.
• Support scale-ups and commercialization activities by preparing formulas, process specifications, documentation, and trial plans.
• Build and maintain Bills of Materials (BOMs) and provide input for costing and financial assessments.
• Maintain accurate documentation, including formulations, process instructions, specifications, and technical reports.
• Provide ongoing product support to ensure quality, compliance, and operational performance.
• Monitor and analyze competitive products to identify whitespace opportunities.
• Demonstrate intellectual curiosity by keeping current with industry trends, emerging technologies, and scientific literature.

Experience & Education:

• B.Sc. or College Diploma in Food Science, Food Technology, or a related discipline.
• Formal training or experience in Patisserie, Bakery, or Pastry Arts is a strong asset.
• Project management certifications or training are an asset.
• 1–2 years of experience in a food laboratory and/or food production environment.
• Experience building or maintaining specifications, formulations, or BOMs is an advantage.
• Strong understanding of food science, baking science, ingredient functionality, and processing technologies.
• Proficiency in Microsoft Word, Excel, and PowerPoint.
• Strong analytical and mathematical capability; familiarity with nutritional software is an asset.
• Demonstrated ability to identify technical problems, analyze data, draw meaningful conclusions, and propose effective solutions.
• Strong verbal and written communication skills, with the ability to modulate complexity depending on audience (technical teams, business partners, leadership).
• Ability to work effectively across cross-functional teams and present technical findings clearly.
• Willingness and ability to taste and objectively evaluate bakery products (bread, buns, rolls, tortillas, etc.).
• Flexibility to work variable hours to support plant trials (early mornings, extended shifts as neede