Food Scientist - Dry Sausage

Job Details:

Applying to this requisition will put you into consideration for either Food Scientist I, Food Scientist II or Sr. Food Scientist I. Level will be determined through the interview process.

Summary:

Primary focus will be within Dry/Semi Dry Sausage, Innovation, Technology Development and/or Quality improvement. Focus areas are developing emerging technologies, cost optimization and commercializing new and improved products and/or processes through guidance from their manager. This covers all stages of product development and process development including writing new product specifications, ensuring regulatory labeling and food safety requirements are met. The person in this position will have a strong working knowledge of scientific methods and is expected to leverage knowledge related to ingredients, product formulation and food processing to support best in class development of new, innovative food products.

Essential Duties & Responsibilities:

• Working with and strongly influencing marketing, insights, sales, culinary, FSQA, operations and purchasing departments, coordinating with suppliers of ingredients, ensuring smooth startup for new product production processes
• Modifying or optimizing existing products, developing specifications for product production labeling, and compiling cost analysis information.
• Work multiple development and optimization projects of moderate complexity, independently, from concept through commercialization with guidance from manager. This includes planning, executing experiments, analyzing data, reporting results.
• Execute the development process with activities that include bench top development, pilot plant testing, and scale‐up production at a federally inspected research facility and final commercialization at full scale production facility
• Help team to identify innovation that is treated as IP that can give Tyson a competitive edge in the industry
• Analyze data to build product a specification that is process capable
• Present technical data or concepts to laypersons on their level of understanding
• Compile cost analysis information and provide to product management
• Ensure costing structure meets the financial expectations of projects
• Work on cross functional teams across the organization for project completion that will ultimately help achieve our growth and EBIT strategies
• Travel to plant production facilities
• Take on and complete special projects as needed.
• Develop culinary samples/prototypes of new products, modifying existing products, optimizing existing products, developing specifications
• Develop product production labels and compiling cost analysis information
• Strong working knowledge of scientific methods and is expected to leverage knowledge related to ingredients, product formulation and food processing to support best in class development of new, innovative food products
• Work with and influence cross-functional team members (marketing, insights, sales, culinary, FSQA, operations and purchasing departments, coordinating with suppliers of ingredients) while ensuring smooth start-up for new product production processes
• Work with process development to develop process flow charts for engineering
• Ability and Initiative to grow within the organization and develop a personal development plan with your manager
  
  

Requirements for Food Scientist I:

Education & Experience:

• BS, MS, or PhD in Food Science, Meat Science, Food Engineering, or related field. PhD or M.S with no experience. B.S. with minimum of 2 years of relevant experience. No degree with minimum with 8 years relevant experience.
  
  

Requirements for Food Scientist II:

Education & Experience:

• BS, MS, or PhD in Food Science, Meat Science, Food Engineering, or related field. Alt. Protein science or equivalent Experience: PhD with no experience. M.S. with minimum of 2 years of relevant experience B.S. with minimum of 3 years of relevant experience. No degree with minimum of 8 years relevant experience.
  
  

Requirements for Sr. Food Scientist I:

Education & Experience:

• BS, MS, or PhD in Food Science, Meat Science, Food Engineering, or related field. PhD with minimum of 2 years of relevant experience M.S. with minimum of 3 years of relevant experience B.S. with minimum of 5 years of relevant experience No degree with minimum of 10 years relevant experience
  
  

Computer Skills:

• Requires good computer skills with ability to fully utilize MS Office products and Tyson systems (or like systems).
  
  

Communication Skills:

• Good verbal and written communication skills required
• Presentation skills required
• Must have the ability to effectively communicate with cross functional business partners
  
  

Special Skills:

• Strong critical thinking, analytical and problem-solving skills
• Strong project management skills. Strong numerical skills
• Understanding of product formulation, food processing and the Research and Development process
• Understanding of regulatory labeling and food safety requirements
  
  

Supervisory: none.

Travel:

• 50% - 12 domestic trips per year
• Travel will be required to accomplish our internal and external customer needs
  
  

This includes customer meetings, plant production facilities for testing and commercialization of new products, process trouble shooting and any other regular business needs

Relocation Assistance Eligible:

Yes

Work Shift:

1ST SHIFT (United States of America)

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