R&D Technician - Meals and Baking Solutions

通用磨坊股份有限公司•Minneapolis, MN

7d•$45,800 - $63,100

About The Position

The Grain & Flour Quality Lab supports General Mills flour-using businesses and five flour mills through reliable testing, technical insight, and practical direction for flour production and use. The lab evaluates wheat and flour characteristics, supports innovation and troubleshooting, and identifies opportunities to reduce cost or improve functionality. The R&D Technician serves as a primary bench analytical technician, producing accurate, timely, and well-documented results to support internal decision-making. The role contributes to current project work and longer-term improvements while learning about wheat, flour, milling, baking, and General Mills. The technician maintains laboratory readiness and performs a broad range of wheat and flour tests using established methods. The role operates test-milling and other laboratory equipment, supports milling, baking, and flour-application projects, manages samples and laboratory data, and communicates results to internal and external customers. The technician works independently while seeking input or escalating issues when appropriate, adapts to changing project needs, and collaborates across grain, R&D, plant, and other partnerships.

Requirements

Two-year technical degree in analytical chemistry, chemistry, biology, food science, milling/baking, engineering, or a related field.
Demonstrated analytical, organizational, and communication skills, with a desire to learn and solve problems.
Strong attention to detail and ability to produce accurate, consistent work.
Ability to work independently, take initiative, and manage ambiguity while communicating when support or clarification is needed.
Willingness to learn about wheat, flour, milling, baking, and General Mills.
Attention to detail and commitment to accurate, consistent execution.
Effective written and verbal communication skills.
Math, analytical, and basic statistical abilities.
Computer, database, and Excel acumen.
Strong organization, planning, and process-management skills.
Ability to learn, follow, and repeat test methods and understand the meaning of results.
Ability to work independently, take initiative, and serve as a self-starter.
Ability to manage ambiguity, solve problems, and adapt to changing priorities.
Flexibility and willingness to work as a value-added team member.
Curiosity and willingness to learn more about wheat, flour, milling, baking, and General Mills.
Applicants must meet a minimum age qualification of 18 years.

Nice To Haves

Four-year science-based degree preferred, such as Chemistry, Biology, Food Science, Chemical Engineering, or Mechanical Engineering.
Baking, milling, grain, food science, or benchtop analytical laboratory experience.
Experience with sample management, laboratory data, test methods, analytical equipment, or Certificates of Analysis (COAs).

Responsibilities

Maintain the laboratory in a safe, sanitary, organized, ready-to-use condition, including inventorying supplies and reagents.
Learn and perform a broad range of wheat and flour tests consistently using established methods, and recognize when results need additional review or clarification.
Operate test-milling and other laboratory equipment and conduct experiments supporting milling, baking, and flour-application projects.
Build proficiency across laboratory test methods and provide reliable backup coverage, including for specialized testing.
Prepare, identify, test, retain, distribute, and log samples to maintain traceability and support efficient project execution.
Accurately record, organize, review, and manage data using Excel, databases, and other software systems; prepare and distribute customer documents such as Certificates of Analysis (COAs).
Clearly and appropriately communicate test results, observations, status, and questions to internal and external customers.
Clarify objectives, identify next steps, ask thoughtful questions, and escalate risks or issues early when working through ambiguity.
Work autonomously, manage priorities, and follow through consistently while knowing when to seek input or involve others.
Adapt to changing project needs and maintain schedule flexibility to support testing, bake schedules, and team priorities.
Contribute as a dependable, collaborative team member across grain, R&D, plant, and other internal and external partnerships.
Understand and comply with General Mills requirements and policies, and complete assignments safely, constructively, and professionally.
Perform tests including moisture, protein (Leco), ash (Muffle), Falling Number, Farinograph/Extensograph, Alveograph, starch damage, pH, Glutomatic, color (Minolta), particle size (Malvern and Ro-Tap), test milling, wheat cleaning, test bakes (bread, cakes, cookies), treatment spot tests, RVA, Brookfield viscosity, and SKCS.