Food Scientist

About the role

This position is responsible for developing and commercializing new and improved products and/or processes through guidance from their manager. This covers all stages of product development and process development including writing new product specifications, and ensuring regulatory labeling and food safety requirements are met. Additional responsibilities include developing samples/prototypes of new products, modifying existing products, optimizing existing products, developing specifications for product production labeling, and compiling cost analysis information.

Responsibilities

• Working with and strongly influencing marketing, insights, sales, culinary, FSQA, operations and purchasing departments, coordinating with suppliers of ingredients, ensuring smooth start-up for new product production processes
• Modifying or optimizing existing products, developing specifications for product production labeling, and compiling cost analysis information.
• Executing the development process with activities that include bench top development, pilot plant testing, and scale-up production at a federally inspected research facility and final commercialization at full scale production facility
• Strong working knowledge of the scientific methods and is expected to leverage knowledge related to ingredients, product formulation and food processing to support best in class development of new, innovative food products
• Help team to identify innovation that is treated as IP that can give Tyson a competitive edge in the industry
• Analyze data to build product specifications that are process capable
• Present technical data or concepts to laypersons on their level of understanding
• Compile cost analysis information and provide to product management
• Ensure costing structure meets the financial expectations of projects
• Take on and complete special projects as needed
• Develop culinary samples/prototypes of new products, modifying existing products, optimizing existing products, developing specifications
• Develop product production labels and compile cost analysis information

Requirements

• BS MS or PhD in Food Science Meat Science Food Engineering or related field.
• PhD with minimum of 2 years of relevant experience
  M.S. with minimum of 3 years of relevant experience
  B.S. with minimum of 5 years of relevant experience
  No degree with minimum of 10 years relevant experience

Qualifications

• Requirements for Senior Food Scientist II: BS MS or PhD in Food Science Meat Science Food Engineering or related field. PhD with minimum of 2 years of relevant experience
  M.S. with minimum of 3 years of relevant experience
  B.S. with minimum of 5 years of relevant experience
  No degree with minimum of 10 years relevant experience.
• Requirements for Senior Food Scientist I: BS MS or PhD in Food Science Meat Science Food Engineering or related field. PhD or M.S. with no experience.
  B.S. with minimum of 2 years of relevant experience
  No degree with minimum of 8 years relevant experience.
• Requirements for Food Scientist II: BS MS or PhD in Food Science Meat Science Food Engineering or related field. Alt. Protein science or equivalent Experience: PhD with no experience.
  M.S. with minimum of 2 years of relevant experience
  B.S. with minimum of 3 years of relevant experience.
  No degree with minimum of 8 years relevant experience.
• Requirements for Food Scientist I: BS MS or PhD in Food Science Meat Science Food Engineering or related field. PhD or M.S. with no experience.
  B.S. with minimum of 2 years of relevant experience.
  No degree with minimum of 8 years relevant experience.