Director of Food Science

Minimum Qualifications

Education: Master’s Degree in Food Science, Meat Science, Microbiology, Animal Science, or a related scientific discipline required; PhD in same or related scientific discipline preferred; or equivalent experience.

Experience: 10+ years of experience in meat or protein manufacturing, R&D, or food science role required.

Certification or Licensure Requirements: Safe Quality Foods (SQF) and Hazard Analysis Critical Control Point (HACCP) certification preferred; if not currently certified, SQF/HACCP certifications must be obtained within first three months of employment.

Abilities, Knowledge, and Skills Required

• Possess strong familiarity and understanding of USDA FSIS-regulated environments.
• Possess strong understanding of product formulation, thermal processing, and microbiological validation.
• Possess strong proficiency in meat science, microbiology, and thermal processing.
• Know how analyze formulation systems, functional ingredients, and processing aids.
• Able to perform and analyze challenge studies, shelf-life testing, and statistical interpretation of results.
• Possess strong understanding of USDA & FSIS regulations, labeling, and food safety requirements.
• Able to communicate effectively and efficiently using both verbal and written skills.
• Possess strong leadership skills, independent thinking, organizational skills, and planning abilities.
• Know how to actively listen to employees across various departments to address issues.
• Able to read, interpret and review instructions for preparation of materials.
• Able to adapt and work on a flexible schedule that covers all plant operation shifts.
• Able to read and comprehend printed and electronic information.
• Able to maintain documents in an organized fashion.
• Know how to use basic computer programs, especially Microsoft Office (Word, Excel, PowerPoint).

Principal Duties and Responsibilities

• Provide guidance on product development initiatives from concept through commercialization for raw and ready-to-eat meat products.
• Develop and optimize product formulations to meet sensory, nutritional, regulatory, and cost targets.
• Evaluate ingredients, functional systems, and processing aids for performance, labeling, and cost effectiveness.
• Support customer-driven product customization and innovation projects and participate in discussions with customers regarding product formulation, shelf life, and product optimization.
• Support formulation strategy with accountability for yield, quality, and margin improvement.
• Identify and implement cost-saving opportunities through ingredient optimization, formulation changes, and process efficiencies.
• Work with Procurement and Operations to evaluate alternative ingredients and suppliers.
• Provide guidance and support to the Regulatory Compliance Team for unique situations as needed as a processing authority.
• Provide assistance on labeling requirements, standards of identity, product formulations, labels, processes, specifications, regulatory submissions, and responses to regulatory inquiries.
• Design, oversee, and interpret microbiological challenge studies and validation activities.
• Establish scientific support for lethality, stabilization, and antimicrobial interventions.
• Provide support to Food Safety Quality Assurance (FSQA) in developing or evaluating pathogen control strategies and environmental monitoring programs.
• Conduct shelf-life determination and extension studies for raw and RTE products.
• Evaluate packaging systems, storage conditions, and distribution impacts on product quality and safety.
• Interpret microbiological, chemical, and sensory data to establish defensible shelf-life claims.
• Develop and optimize thermal processes, including cook cycle development and validation.
• Provide scientific input on equipment selection, line modifications, and process design.
• Analyze process data to drive continuous improvement initiatives.
• Act as a technical liaison between departments during innovation and commercialization discussions.
• Provide scientific guidance to Executive Leadership for strategic decisions and capital investments.
• Mentor and develop technical staff within R&D or related functions.
• Comply with federal, state, and company policies, procedures and regulations.
• Support all safety, food quality and sanitation initiatives and policies.
• Follow SugarCreek safety rules and procedures.
• Perform other duties and tasks as assigned.

Benefits

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Schedule

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Pay

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