R&D Meat Scientist

Responsibilities

• Design and execute applied R&D projects focused on product quality, yield improvement, shelf-life extension, and process optimization.
• Develop and optimize formulations, processes, and product specifications to meet customer, quality, regulatory, and operational requirements.
• Lead plant trials and scale-up, troubleshooting processing issues such as bind, emulsion, purge, texture variability, yield, and cook loss.
• Own precise documentation of formulas, specifications, protocols, and process parameters, and prepare clear technical reports.
• Partner with Operations, Engineering, QA, Sales and Marketing, and Regulatory to translate business and customer needs into technical solutions.
• Monitor industry trends, emerging technologies, and competitive products to identify opportunities.

Requirements

• Bachelor's degree in Meat Science, Food Science, Animal Science, or related discipline; Master's or PhD preferred.
• Minimum of 3-5 years of hands-on experience in meat / food product development.
• Strong understanding of meat functionality (protein bind, blending, water activity, cook loss, emulsions) and processing systems.
• Experience in USDA-regulated facilities; working knowledge of USDA-FSIS regulations, HACCP, food-safety management systems, and USDA labeling requirements and standards of identity.
• Proven ability to translate scientific results into practical, commercial solutions, with strong documentation and communication skills.
• Experience in pork processing preferred but not required.
• Additional valued experience (not required): cured, smoked, and further-processed product expertise; sensory evaluation and shelf-life validation; statistical analysis, design of experiments (DOE), and data-driven decision making; and clean-label / ingredient-reduction formulation.

Education and Experience

• Minimum of 3-5 years of hands-on experience in meat / food product development.
• Strong understanding of meat functionality (protein bind, blending, water activity, cook loss, emulsions) and processing systems.
• Experience in USDA-regulated facilities; working knowledge of USDA-FSIS regulations, HACCP, food-safety management systems, and USDA labeling requirements and standards of identity.
• Proven ability to translate scientific results into practical, commercial solutions, with strong documentation and communication skills.
• Experience in pork processing preferred but not required.
• Additional valued experience (not required): cured, smoked, and further-processed product expertise; sensory evaluation and shelf-life validation; statistical analysis, design of experiments (DOE), and data-driven decision making; and clean-label / ingredient-reduction formulation.

Qualifications

• Bachelor's degree in Meat Science, Food Science, Animal Science, or related discipline; Master's or PhD preferred.
• Minimum of 3-5 years of hands-on experience in meat / food product development.
• Strong understanding of meat functionality (protein bind, blending, water activity, cook loss, emulsions) and processing systems.
• Experience in USDA-regulated facilities; working knowledge of USDA-FSIS regulations, HACCP, food-safety management systems, and USDA labeling requirements and standards of identity.
• Proven ability to translate scientific results into practical, commercial solutions, with strong documentation and communication skills.
• Experience in pork processing preferred but not required.
• Additional valued experience (not required): cured, smoked, and further-processed product expertise; sensory evaluation and shelf-life validation; statistical analysis, design of experiments (DOE), and data-driven decision making; and clean-label / ingredient-reduction formulation.

Skills

• Strong understanding of meat functionality (protein bind, blending, water activity, cook loss, emulsions) and processing systems.
• Experience in USDA-regulated facilities; working knowledge of USDA-FSIS regulations, HACCP, food-safety management systems, and USDA labeling requirements and standards of identity.
• Proven ability to translate scientific results into practical, commercial solutions, with strong documentation and communication skills.
• Experience in pork processing preferred but not required.
• Additional valued experience (not required): cured, smoked, and further-processed product expertise; sensory evaluation and shelf-life validation; statistical analysis, design of experiments (DOE), and data-driven decision making; and clean-label / ingredient-reduction formulation.

Benefits

• Competitive pay.
• Three different medical care plans (two with company-funded health savings accounts).
• Pharmacy, dental, and vision plans.
• A competitive paid time off program.
• Educational assistance.
• Multiple advancement opportunities.

Pay

Competitive pay.

Schedule

N/A

Benefits

• Pharmacy, dental, and vision plans.
• A competitive paid time off program.
• Educational assistance.
• Multiple advancement opportunities.