• Serve as the main technical resource for internal mills and external customers
• Provide on-site and remote troubleshooting related to wheat quality, flour performance & functionality, and baking application in a timely manner.
• Evaluate wheat quality and advise on grist management and blending strategies
• Support new crop transition, customer transition, plant trials, new product launches and assist in setting up wheat grist, product specifications, etc.
• Provide technical support on flour selection and matching for different end-use applications to customers
• Support the mills on improvements in flour consistency, and product specifications
• Develop and deliver technical training programs to internal and external stakeholders
• Build strong & collaborative relationships with Sales, R &D, Commercial, Operation and Quality teams in Milling and Baking Solution in North America
• Build strong & collaborative relationships with customers and identify opportunities to enhance the customer experience and product quality

• Lead customer-driven or industry-driven projects in collaboration with central labs and R&D
• Assess flour performance using rheological, analytical, and baking tests
• Provide technical guidance across key flour application categories (bread, tortillas, pastries, crackers, cakes, etc.).
• Troubleshoot dough handling, texture, shelf-life, volume, and other quality issues tied to flour variability or process deviations.

• Partner with R&D, Quality, Sales, Commercial and Operations teams to deliver integrated customer solutions
• Communicate customer insights and feedback to internal teams to support product development, Innovation, and continuous improvement initiatives.
• Prepare technical reports, training materials, service documentation, project management, and customer-facing presentations

• Expert Knowledge of flour and other ingredient functionalities, including dough rheology, absorption, mixing behavior, extensibility, fermentation tolerance, and baking performance across product categories (pan bread, artisan bread, bun & rolls, tortillas, crackers, cakes, etc.).
• Good understanding of wheat quality attributes, including protein levels, gluten strength, moisture, ash content, falling number, and starch damage, etc.
• Basic knowledge of flour milling operations, quality control processes and flour specifications
• Hands-on commercial bakery technical experience, with the ability to interpret and diagnose the process and product issues and provide practical adjustment related to flour performance, dough handling and finished baked goods
• Bachelor's degree in science related field with a preference of Baking Science, Grain Science, Milling Science or Food Science
• 5+ years of technical services or product development experience in baking and milling industry
• Excellent communication skills and confidence in customer facing environment with the ability to translate complex technical concepts for customers
• Strong analytical skills and the ability to make decisions and recommendations
• Ability to communicate in French is an asset
• Must be willing and available to travel frequently (up to 50%) to milling facilities, bakeries, and customer sites across North America

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