About This Role
The Food Scientist is responsible for developing and commercializing new and improved products and processes under the guidance of their manager. This role involves all stages of product and process development, including writing new product specifications and ensuring regulatory labeling and food safety requirements are met. The role suits candidates with strong scientific knowledge who can leverage their understanding of ingredients, product formulation, and food processing to support innovative food product development.
Responsibilities
- Work with and strongly influence marketing, insights, sales, culinary, FSQA, operations, and purchasing departments, coordinating with suppliers of ingredients to ensure smooth start-up for new product production processes.
- Modify or optimize existing products, develop specifications for product production labeling, and compile cost analysis information.
- Independently manage multiple development and optimization projects of moderate complexity from concept through commercialization with guidance from the manager, including planning, executing experiments, analyzing data, and reporting results.
- Execute the development process with activities that include bench-top development, pilot plant testing, and scale-up production at a federally inspected research facility leading to final commercialization at a full-scale production facility.
- 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 ensure the costing structure meets the financial expectations of projects.
- Work on cross-functional teams to achieve project completion that aligns with growth and EBIT strategies.
- Travel to plant production facilities as needed.
- Develop culinary samples/prototypes of new products and modify existing products.
- Work with process development to develop process flow charts for engineering.
Requirements
- BS, MS, or PhD in Food Science, Meat Science, Food Engineering, or a related field, or equivalent experience.
- For Food Scientist II: M.S. with a minimum of 2 years of relevant experience or B.S. with a minimum of 3 years of relevant experience. No degree with a minimum of 8 years relevant experience.
- For Food Scientist I: PhD or M.S. with no experience or B.S. with a minimum of 2 years of relevant experience, or no degree with minimum of 8 years of relevant experience.
- Requires good computer skills with the ability to fully utilize MS Office products and Tyson systems.
- Good verbal and written communication skills required, with the ability to effectively communicate with cross-functional partners.
- Strong critical thinking, analytical, problem-solving skills, and project management skills.
