Meat Scientist

About the role

The Meat Scientist will lead the technical development, scale-up, and lifecycle support of new meat protein products and processes in collaboration with corporate sales, customers, and leadership.

Responsibilities

• Develops product prototypes through benchtop formulation and iterative testing.
• Designs new products and improves existing formulations that translate successfully to full-scale production while meeting culinary, financial, nutritional, and customer expectations.
• Identifies and documents equipment, tooling, and machine settings needed for processing.
• Led cross-functional coordination and execution of trials in the plant.
• Evaluates prototypes for sensory qualities to meet customer expectations.
• Supports pilot and commercial-scale trials by providing technical preparation, on-site execution support, and post-trial evaluation.
• Adapts formulations and processes to meet the technical and operational capabilities of the assigned manufacturing facility.
• Collaborates with Operations to optimize processes and production performance within approved product specifications.
• Applies food safety, quality, and shelf-life principles during development and scale-up to ensure consistent product performance.
• Serves as technical owner for assigned products post-commercialization, supporting continuous improvement, issue resolution, and product consistency over the product lifecycle.
• Reviews and proofs product labels to ensure regulatory compliance.
• Creates, manages, and maintains product and process specifications.
• Maintains accurate project records and completes required departmental administrative tasks related to development and commercialization activities.

Requirements

• Advanced degree in Meat Science, Food Science, Food Process Engineering, or another related field.
• Meat manufacturing experience.
• Experience working in a USDA regulated facility.
• Bilingual, English/Spanish preferred.
• Strong communication and technical writing skills.

Preferred Qualifications

• Lean/Six Sigma certification.

Qualifications

• Bachelor’s degree in Meat Science, Food Science, or another related field.
• 1+ years of food product development experience.
• A preference for experience in meat protein.
• Knowledge of food processing technologies.
• Knowledge of microbiology and product shelf-life control.
• Knowledge of USDA and FDA regulations.
• Strong working knowledge of computers, specifically Microsoft Office products.
• Spend approximately 20-40% of time in the manufacturing plant.
• Ability to stand for long periods (10-15%) of time in plant conditions/cold temperatures (40-50°F).
• Ability to lift 50 lbs.
• Ability to work independently, skilled at planning, organizing, prioritizing, and executing simultaneous projects and activities.
• Ability to coordinate and collaborate with cross-functional teams during all stages of development.
• Effectively deals with ambiguity and changes consistent with a fast-paced growing company.

Benefits

• Comprehensive health, dental, and vision insurance.
• 401(k) retirement plan with a company match of up to 3.5%.
• Paid Time Off (PTO) plus 40hrs paid sick leave plus 8 paid holidays.