Sr R&D Principal Scientist - Baking - Golden Valley, MN

OVERVIEW

As the Research and Development (R&D) Sr. Principal Scientist for Innovation, Technology, and Quality (ITQ) within our Baking Technology group, you will be responsible for creating and executing technology strategies to support the growth of existing and new products, primarily focused on the beloved Pillsbury brand.

In this role, you will have the unique opportunity to use your deep technical knowledge and food science expertise to impact key products/brands by identifying technology needs and solving complex and technically challenging problems. You will help proactively shape our dough and baked goods technology plans by envisioning future needs and approaches to achieve them. You will also coach and mentor other scientists while fostering a culture of learning. The projects and programs you manage in this role will provide you with leadership in solving technically challenging problems, envision future technology needs and plans, the ability to advance science, develop and coach others, and push boundaries internally and externally in your area of expertise.

The right candidate for this role will leverage technical knowledge, critical thinking, business acumen, networking, and communication skills to influence the technology strategies for dough and baking businesses and bring technology-enabled, competitively advantaged solutions to food.

KEY ACCOUNTABILITIES

• Lead technology development projects, programs, and strategies within the General Mills Baking Technology group that delivers medium to longer term competitive advantages.
• Provide Technical Leadership on priority technical projects in the discovery and feasibility phases. Partner with applications teams to transition learnings for commercialization.
• Play a key role in inspiring and refining our long range baking technology roadmaps.
• Identify and solve complex and challenging technical problems for innovation, renovation, and holistic margin management projects. Partner with managers and scientists to identify and reduce technical risks.
• Collaborate with external partners (suppliers, university, institutes, independent consultants) to develop and bring to GMI technical solutions.
• Champion the protection and creation of Intellectual Property and documentation of technical knowledge
• Apply a digitial mindset, skills, and tools to solve problems.
• Network with, collaborate with, and influence other functions and technical team within GMI (Quality, Nutrition, Regulatory, Legal, Sourcing, and Supply Chain)
• Facilitate knowledge sharing within ITQ and mentor other scientists. Cultivate an environment of learning.

MINIMUM QUALIFICATIONS

• Master's degree in food science, food chemistry, food engineering or other related fields with 15+ years of related experience and at least 5 years in technology development roles
• Deep expertise of food chemistry, food structure function relationships, and ingredient functionality
• Technical excellence and fundamental scientific understanding
• Effective communication with technical partners to create solutions.
• Comfort stretching outside of current expertise with a technical curiosity, strong critical thinking skills and a passion for food science and learning.
• Ability to work with multiple external resources and other groups within GMI.
• Willingness to Travel (10%)

PREFERRED QUALIFICATIONS

• Ph.D. in food science, food chemistry, food engineering or other related fields
• Experience formulating dough or bakery based products.
• Knowledgeable about flour, leavening systems, enzymes, and other dough based additives.
• Knowledge of food processing, ingredient manufacturing, nutrition, food stability, food microbiology and food regulations
• Ability to think strategically about technology and guide groups of scientists to solve technical challenges.
• Proven coaching and mentoring abilities that foster & promote a culture of technical learning.