Sr. Research & Development Application Technician

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The Sr. Research & Development Application Technician will support Ardent Mills' Research & Development and Product Development teams by planning, preparing, and executing product application trials, ingredient evaluations, and customer-focused technical projects. This role works closely with scientists, product developers, milling teams, and cross-functional partners to assess ingredient functionality, product performance, and process optimization across a variety of grain-, legume and seed-based applications. The senior technician is responsible for accurately conducting laboratory, pilot plant (at Third Parties if needed), and bakery application testing; documenting and communicating results; maintaining application equipment; and supporting innovation, renovation, and customer solution initiatives. This role requires strong technical aptitude, attention to detail, and the ability to translate analytical and application findings into actionable recommendations. As assigned, this position will support new product development, ingredient functionality studies, process improvement initiatives, customer projects, and evaluation of emerging technologies and methods that enhance product performance and customer value.

• Work safely in laboratory, pilot plant, and bakery environments while adhering to all Ardent Mills Food Safety and EH&S policies.

• Serve as a key contributor to the development of the R&D lab infrastructure, organizational systems, safety practices, technical processes, laboratory standards, and operational best practices that support innovation, customer projects, and future growth.

• Support and lead implementation of laboratory management systems, safety systems, inventory controls, preventative maintenance programs, calibration programs, and equipment readiness processes

• Support the planning, setup, execution, and documentation of application trials, product evaluations, and development projects.

• Prepare and evaluate grain-based products, including flour, bakery mixes, dough systems, baked goods, and other customer-relevant applications.

• Assess ingredient functionality, processing characteristics, and finished product performance using established methods and protocols.

• Accurately generate, record, analyze, and communicate technical results and observations to project teams and stakeholders.

• Operate, calibrate, maintain, and troubleshoot laboratory, bakery, pilot plant (limited support at Third Parties if needed), and processing equipment.

• Maintain detailed electronic records, databases, laboratory notebooks, and technical reports in accordance with company standards.

• Collaborate with R&D scientists, GQR team members, quality teams, operations, and commercial partners to support innovation and customer-focused initiatives.

• Assist in the development, validation, and continuous improvement of application methods, testing protocols, and product evaluation techniques.

• Maintain a clean, organized, and safe work environment while managing inventories of ingredients, supplies, and consumables.

• Lead ingredient, supplies, consumables ordering, inventory management, receiving, storage, and disposition best practices

• Train team members on equipment operation, safety procedures, and laboratory practices as needed.

• Prepare, package, document, and ship samples to customers, vendors, and internal stakeholders.

• Partner with AMIC team members to establish, document, and continuously improve laboratory workflows, processes, and best practices.

Education

• HS Diploma or GED; 1-2 year vocational training preferred
• Associate's degree in Food Science, Grain Science, Biology, Chemistry, Culinary Arts, Baking Science, Engineering Technology, or a related technical field preferred

Experience

• 4 years of relevant experience

• Minimum of 7-10 years of experience in food product development, application testing, bakery science, grain science, or a related R&D environment preferred
• Experience with pilot plant operations, baking applications, or ingredient functionality testing preferred
• Experience supporting customer-facing technical projects or innovation programs preferred

Knowledge, Skills & Abilities

• Demonstrated knowledge of laboratory practices, product development processes, and scientific methodology

• Understanding of ingredient functionality and food application testing, preferably within grain-based products

• Proficiency in Microsoft Word, Excel, PowerPoint, and data management systems

• Ability to work independently while contributing effectively within cross-functional teams

• Strong written and verbal communication skills, including technical report writing and presentation of results
• Strong attention to detail and ability to organize and manage technical information

• Ability to adapt to changing priorities and manage multiple projects simultaneously

• Demonstrated organizational, project management, and time management skills
• Strong sense of urgency and commitment to delivering high-quality results
• Knowledge of cereal grains, flour functionality, and bakery product development preferred

Travel

• Willingness to travel up to 10%

Physical Demands

• Ability to lift up to 50 lbs (20 kg)

• Ability to work in office, laboratory, pilot plant, bakery, cooler, freezer, and manufacturing environments

• Ability to stand for extended periods during testing and product evaluations

Working Conditions

• Ability to work with and consume wheat-based products; no wheat/gluten sensitivity, intolerance, or allergy
• Position requires regular work in laboratory and pilot plant environments where all major food allergens may be present, including but not limited to wheat, milk, eggs, soy, peanuts, tree nuts, sesame, fish, and shellfish

• Must be able to safely work in and around products and ingredients containing food allergens

• This is a full-time, in-office position requiring on-site attendance five days per week