The position summary states the general nature and purpose of the job. Overall accountabilities are defined in this section.
The Food Scientist will perform laboratory and in-plant experiments to evaluate food quality issues pertaining to new packaging, equipment, product types, storage conditions, etc. to support the plant operations, customer requirements, quality management and research and development. The Food Scientist must have a working knowledge about processed meats, ingredient functionality, processing systems, packaging, and shelf life. The Food Scientist will apply this knowledge towards addressing plant quality issues, technical support, chemistry lab support and to ensure customer- and regulator-compliance. The Food Scientist will assist in managing the shelf life program and plant chemistry labs.
Responsibilities and tasks are written as follows:
Independently designs, plans and executes experiments, analyzes tests results and effectively reports results to improve food quality in processed meats
Conducts appropriate research in concert with R&D and operations on food quality issues.
Supports and assists with managing the shelf life program by making sure quality parameters are maintained and by making food quality approvals of products for shelf life through the product master data management system.
Assists in managing plant chemistry labs, protocols, standards and procedures.
Provides guidance on chemical methods, chemistry equipment and technology and chemistry data to plant QA and operations personnel.
Finds, collects and disseminates relevant scientific information for the purpose of maintaining and/or improving safety and quality of company products and performance in the marketplace.
Provides technical assistance and guidance to plant QA and operational personnel on food quality and chemistry issues.
Maintains relationships in the scientific community to help keep up with current, relevant science.
The above statements are intended to describe the general nature and level of work being performed by people assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. May perform other duties as assigned.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals to perform the essential functions.
A Master's degree in Food Science, Meat Science or related field from a regionally accredited college or university and 2 years of relevant work experience in food science; or equivalent combination of education and/or experience.
A Ph.D. is preferred.
A strong understanding of AOAC chemistry methods and protocols is preferred.
Strong scientific knowledge of meat science principles as they relate to meat processing, including non-meat ingredients and their functionality, especially processed meats.
Strong professional and academic networks in the fields of meat science and food science.
Knowledge of USDA and FDA regulations as they relate to standards of identity, ingredients, nutrition labeling and label claims.
Experienced with experimental design and statistical analysis.
Ability to independently conduct applied research in the laboratory and in red meat-processing environments.
Laboratory and plant project design and planning skills and the ability to communicate relevant technical information relating to food quality to processed meat plant QA and operational managers.
Must be able to communicate effectively with scientists and non-scientists alike. Must effectively communicate with personnel in plant production, quality and food safety, business development, plant general management, executives within the company, and customers.
Prior peer-reviewed publications in meat quality would be advantageous.
Strong interpersonal, communication, organizational and time management skills.
Proficient in MS Office (Word, Excel, PowerPoint).