Meat Scientist

Le Mars, IA 51031

Posted: 04/02/2018 Industry: Laboratory - Food & Beverage Job Number: 313.17KO

Meat Scientist

The Meat Scientist will develop preliminary findings and prepares written reports for the development of new meat products beginning at conception through successful commercialization.  Contributes to the creation, maintenance, and review of integrated recipes for new or existing items that include:  specifications, materials, formulas, equipment, quality and process information for R&D, plant, co-packers and suppliers.  Develops project timelines, creates technical proposals, reports and make recommendations.  Execute research to establish specifications and process requirements for meat items using knowledge of the properties of both meat products and finished consumer products. 

*Lead new and existing shelf stable product development initiatives

*Formulate products to achieve nutritional profile, ingredient statement, and product attributes of the target product

*Processes product recipe changes and maintain accurate records of change

*Develop finished product and manufacturing process specifications using SAP, Oracle, and other programs as needed

*Develops plan to collect analytical data to support NLEA labeling requirements, and implements nutritional labeling claims or certification processes as needed on new or existing products

*Build and deliver against product development schedules in order to meet project timelines

*Conduct plant trials and new product start-ups independently

*Collaborate with cross functional team including processing, marketing, finance, packaging and brand design, procurement, and manufacturing



**If you'd like to hear more about this opportunity and others we are currently working on, please contact Kristine O'Sullivan at 815.756.1221 / [Click Here To Join].

JO:  313.17KO

#LI-KO1

Requirements:

*BS/MS/PhD in Food Science or related (advanced degree preferred)

*Minimum of 4 years of experience

*Experience in product development or related field at a food company is required

*Strong understanding of food industry standards of quality and food safety, and FDA regulations

*Knowledge of raw material components, their variability, and synergistic effects on finished products

*Knowledge of those product attributes that vary during production

*Knowledge of the relationship between production variability and consumer acceptance

*Identification of the tolerable limits (levels / intensities) of product variability, in each attribute, which provide expected consumer acceptance and allow company to be efficient in manufacturing

*Knowledge of competitive set for meat snack categories

*Development and commercialization of meat items, working within and outside of plants to meet specifications

*Up to 25% travel, may include some international

**If you'd like to hear more about this opportunity and others we are currently working on, please contact Kristine O'Sullivan at 815.756.1221 / [Click Here To Join].

JO:  313.17KO

#LI-KO1

Kristine O'Sullivan
Sr. Partner

The Food and Beverage Division specializes in the placement of technical professionals in the food and beverage industry from entry level to executive level candidates. I have a talented group of recruiters who specifically source Technical Sales Professionals, Scientists, Regulatory Affairs, Scientific Affairs, Executive Technical professionals, Quality Assurance, Product Development, Technical Service, Nutrition, Analytical and Corporate Chefs. We work on both a contingent basis for professional level searches and retained search for executive level searches. CPS, Inc. has been in the talent recruitment business for 40+ years and we recruit nationwide.

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