The Meat Quality Scientist will serve as a corporate quality expert for the company, providing the foundational science in support of plant operations, quality management, and research and development.  The incumbent in this role must develop an understanding and working knowledge about processed meat ingredients, formulations, processing systems, packaging, and shelf life and utilize this knowledge to help improve both quality and operational efficiency.  The incumbent will find, collect, and disseminate the relevant scientific information for the purpose of maintaining and/or improving quality of company products and performance in the marketplace. The incumbent   also maintain an active applied research program using laboratory, pilot-plant, or plant resources and leading to peer-reviewed publications and internal company reports on subjects relating to food science, meat science, quality, or muscle biochemistry.  The Meat Quality Scientist must serve as a liaison between the academic community and the company by applying research findings to relevant business opportunities.  The Meat Quality Scientist must be able to communicate effectively with scientists and non-scientists alike, such as business development managers, plant managers, executives within the company, and customers.  The ideal incumbent for this position will have both scientific aptitude, as demonstrated by peer-reviewed publication and presentations at professional meetings, and business acumen as demonstrated by prior industry experience.

Key Accountabilities:

• Identify key factors in quality degradation during shelf life for the seven major categories of products produced by the company. Determine the chemical, physical, microbiological, and sensory attributes that can be correlated with customer and/or consumer acceptance.
• Select methods for measuring these attributes by corporate and/or plant laboratory technicians, and identify metrics for the methods relating to acceptable quality and shelf life.
• Asses the integrity of the data generated in house as well as performed by third-party chemistry laboratories for the purposes of nutritional panels, regulatory compliance, standards of identity, and product specifications. 
• Perform an assessment of the plant chemistry laboratories documenting instrumental and personnel capabilities within each.
• Develop a plan for improving chemistry laboratory methods and data collection and implement a strategy to utilize date in better ways (e.g SPC), prepare summaries of data and communicate to the Directors of Quality and VP of Food Safety, Quality and Regulatory Affairs important findings.
• Research and establish a working knowledge about the following key issues in quality and use the knowledge to troubleshoot and help solve quality issues related to oxidation in processed meats, curing meats, fermentation.
• Work with the various R&D groups and Consumer Affairs on sensory analysis of products. Provide expertise on how sensory studies are performed, how data is analyzed and how results are communicated to the company.
• Serve as the company resource for ingredient quality assessment, ingredient performance in products, and assist with ingredient replacement cost-reduction strategies.
• Provide general support and assist with managing the JMFG shelf life program.

• A minimum of an earned M.S. degree in Food Science & Technology, Meat Science, or related field with at least 2 years of food manufacturing experience; an earned Ph.D. in the same fields in lieu of work experience will be considered.
• A working knowledge of processed meat physiology and chemistry is required. 
• Excellent presentation skills and the ability to communicate all relevant technical information relating to food quality to processed meat plant QA and operational managers.
• The successful candidate will have the ability to independently conduct publishable applied research in the laboratory and in red meat-processing environments.
• Must have strong analytical and problem solving skills with the ability to transfer information into manuscript form for publication
• Evidence of ability to design, conduct, and report scientific research and publish in peer reviewed scientific journals.

Physical Demands:

25% travel required to processing facilities and professional meetings; 50% travel can be expected initially.