About This Role
This role is for a Food Scientist to join the research and development team of a USDA-certified meat processing company. The scientist will apply scientific principles in food chemistry, microbiology, and product formulation to develop, optimize, and ensure the safety of meat products.
Responsibilities
- Develop new meat-based products, improve existing formulations, and create value-added products that align with market trends (e.g., healthier alternatives, plant-based options)
- Collaborate with marketing and production teams to design products that meet consumer demand, nutritional guidelines, and taste profiles
- Ensure compliance with USDA, FDA, and other regulatory standards for food safety and quality, including the Hazard Analysis Critical Control Point (HACCP) system and Good Manufacturing Practices (GMP)
- Conduct and oversee microbiological, chemical, and physical testing of products to ensure they meet quality specifications
- Troubleshoot production issues related to product quality and safety
- Investigate and recommend improvements to production processes for efficiency, cost reduction, and product consistency
- Optimize processing techniques such as curing, smoking, and packaging to extend shelf life while maintaining product integrity
- Stay current on trends and innovations in food science, including alternative proteins, sustainable practices, and novel ingredients
- Conduct research to improve sensory attributes (texture, flavor, aroma) and nutritional profiles of meat products
- Work closely with cross-functional teams, including production, packaging, and logistics, to ensure smooth product launches and operational efficiency
- Provide training and guidance to plant personnel on product formulations, safety protocols, and quality assurance techniques
- Maintain accurate records of product formulations, test results, and quality control processes
- Prepare detailed reports and presentations for management, regulatory bodies, and customers
Requirements
- Bachelor's degree (or higher) in Food Science, Meat Science, Animal Science, Chemistry, or a related field
- Minimum 2-5 years of experience in food science, with a focus on meat processing, food safety, or product development
- Strong knowledge of food safety regulations, including USDA and FDA guidelines
- Expertise in food microbiology, food chemistry, and product formulation
- Familiarity with HACCP, GMP, and other food safety management systems
- Proficiency in laboratory techniques (e.g., sensory evaluation, chemical analysis, microbiological testing)
- Strong problem-solving skills with the ability to think critically and innovatively
- Excellent communication skills, both written and verbal, to interact with cross-functional teams and stakeholders
