Address
Form of workJob Type
Full-time
Description
Food Scientist uses chemistry, biology, and other sciences to study the basic elements of protein (chicken, beef, pork) and functional ingredients to further our mission of creating nutritious and craveable ready-to-cook proteins to a wide array of food service, broadline, industrial, and chain account customers across the United States. Position operates at the forefront of protein value-addition and functional food additives, leveraging this knowledge to drive the creation and improvement of protein products.
- Work closely with R&D Director on the development and formulation of new products focused on protein and functional ingredients.
- Continuously improve ingredient decks in finished goods.
- Assess current product offering and, where applicable, coordinate efforts in reformulation to improve yields, throughputs, flavors, and overall consumer experience.
- Create lab-scale prototypes, execute benchtop trials, and scale-up processes to pilot and production levels.
- Keep abreast of the latest advancements in protein science and functional ingredients.
- Identify, evaluate, and collaborate with suppliers for protein sources and functional ingredients.
- Establish and ensure quality standards for products containing protein and functional ingredients.
- Conduct shelf-life studies, sensory evaluations, and nutritional analysis of new products.
- Interface with cross-functional teams, including Sales, Operations, and Quality Assurance to guide the launch of new products.
- Maintain detailed records of all product formulations, experiments, and testing results.
- Ensure products meet federal, state, and local food safety and labeling regulations.
Requirements
- Bachelor's degree in food science, nutrition, or a related field (required).
- Master's degree in food science, nutrition, or a related field (desired).
- Minimum of 5 years of experience in food product development, with a specific focus on meat proteins and functional ingredients.
- Extensive knowledge of protein sources, their functionalities, and incorporation in food products.
- Familiarity with regulatory requirements related to food and beverages.
- Strong analytical, problem-solving, and project management skills.
- Excellent written and verbal communication skills.
