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Targeting meat producers and small/medium sized processors in support of producing safe, high-quality meat products by assisting processors with state and federal regulations, creating workforce training activities, like meat cutter training, sanitation, Hazard Analysis and Critical Control Points (HACCP), processed meats, meat cookery, and education on humane animal handling and stunning.

You will be expected to be an effective communicator with teaching methods ranging from traditional one on one or small group, in-person meetings to using different forms of distance learning technologies. You will develop a broad array of educational materials, including traditional news articles and bulletins, videos, infographics, etc. to meet the broad needs of clientele.
You will provide leadership and programming in meat production and processing throughout Michigan. You will collaborate with colleagues at MSU and MSU Extension, and the network of partner groups including the Michigan Meat Association and associated allied partner groups, as well as the MSU Product Center, the Center for Regional Food Systems, and related programs. You will also provide support for MSU Extension in determining programmatic needs and will communicate with commodity groups to evaluate the needs of clientele.

Although negotiable, there will be space available for this position to work from the campus of Michigan State University, located in East Lansing, Michigan.

This position may be eligible to utilize a flexible work environment, however, there is an expectation to work from a MSU Extension office, either on-campus or off-campus in a county office. The needs, responsibilities, and opportunities of an individual’s position and office location drive the ability and amount of work-location flexibility.

View full description and apply through the MSU careers page. Search for posting 1022106 using the Job Search field.

Application Deadline: Open until filled with applicant review to begin week of March 17, 2025.

Minimum Qualifications:
Bachelor’s degree in animal science, meat science, food science, or related field, with knowledge and experience related to the meat science and meat processing industry.
Familiarity with humane animal slaughter practices, further meat processing, and food safety requirement.