Bakery Innovation Technologist – Healthier alternatives - KTP Associate

£28,000 - £32,500

Barnsley, South Yorkshire - 18 months

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Job description

This project will primarily reduce the sugar and fat content of sweet baked secondary school snacks with the intention of reducing salt and increasing fibre levels as well. This will be achieved by introducing natural ingredients as a substitute for sugar, fat and salt in order to achieve identical functionality and sensory qualities whilst maintaining product quality. The aim is that all reformulated products that are deemed acceptable by the children as a healthy alternative will meet the ‘Sugarwise’ criteria allowing them to display their certified logo.
Responsibilities
• Establish and take ownership of the project within the company and refine the project work plan, including the identification of resources required from Whites Bakery and the university.
• Review current processes and existing in-house skills and expertise and establish a detailed understanding of the current raw materials, technology and factory processes.
• Reformulate the recipes taking into consideration ingredient functionality, process adjustments and financial implications
• Design and deliver product sensory testing in schools and shelf-life trials.
• Prepare project report, including identification of further steps for next phase of product development.
• Collaborate on the creation and delivery of research outputs.
The above list is not exhaustive and, as such, it is expected that you will be responsible for related issues commensurate to the level of the role.
This appointment carries a range of benefits including:
• A generous training and personal development budget, with allocated time to further develop your technical skills.
• Gaining experience in managing and delivering a high-profile project for the company.
• Automatic inclusion in our defined benefit pension scheme.
• The opportunity to register for a higher degree for which tuition fees will be waived (if applicable)
• Explore collaborate research opportunities with academic supervisor based on project findings
Although the appointment duration is 18 months, it is possible that a permanent position may be available within the company upon successful completion of the project where you can take a leading role in technical development.

Project description

To reformulate school snack baked goods to provide a healthier alternative.

About the business

Founded in 1934, Whites Bakery have established themselves as a high quality and reliable specialist home-baking provider making individual portion cakes for the UK. The Business is 100% owned by David White and along with his son Mathew (Operations Manager) his daughter Georgina (Sales & Marketing) and their team of 37 they have gained an enviable reputation in the field by providing high quality and reliable food manufacturing to supply local authorities, caterers, school, hotels, restaurants and major national retailers such as Asda. The business currently provides products to 12 primary and 65 secondary schools nationally. Whites Bakery's ambition is to be recognised as the leading supplier of schools home baked goods which are healthiest in terms of low sugar, fat, and salt and fibre-rich, at the forefront of product innovation in the sector.

Food Science, Food Manufacturing

Food Manufacturing

First Degree in food science related subject.

19 January 2023

5 February 2023

6 March 2023

092765


This project will primarily reduce the sugar and fat content of sweet baked secondary school snacks with the intention of reducing salt and increasing fibre levels as well. This will be achieved by introducing natural ingredients as a substitute for sugar, fat and salt in order to achieve identical functionality and sensory qualities whilst maintaining product quality. The aim is that all reformulated products that are deemed acceptable by the children as a healthy alternative will meet the ‘Sugarwise’ criteria allowing them to display their certified logo.
Responsibilities
• Establish and take ownership of the project within the company and refine the project work plan, including the identification of resources required from Whites Bakery and the university.
• Review current processes and existing in-house skills and expertise and establish a detailed understanding of the current raw materials, technology and factory processes.
• Reformulate the recipes taking into consideration ingredient functionality, process adjustments and financial implications
• Design and deliver product sensory testing in schools and shelf-life trials.
• Prepare project report, including identification of further steps for next phase of product development.
• Collaborate on the creation and delivery of research outputs.
The above list is not exhaustive and, as such, it is expected that you will be responsible for related issues commensurate to the level of the role.
This appointment carries a range of benefits including:
• A generous training and personal development budget, with allocated time to further develop your technical skills.
• Gaining experience in managing and delivering a high-profile project for the company.
• Automatic inclusion in our defined benefit pension scheme.
• The opportunity to register for a higher degree for which tuition fees will be waived (if applicable)
• Explore collaborate research opportunities with academic supervisor based on project findings
Although the appointment duration is 18 months, it is possible that a permanent position may be available within the company upon successful completion of the project where you can take a leading role in technical development.