Food Scientist

Tyson Foods, Inc.•Springdale, AR

About The Position

The Food Scientist develops and commercializes new and improved products and processes, with guidance from a manager. The role covers product and process development from concept through commercialization, including creating product specifications and ensuring regulatory labeling and food safety requirements are met. The scientist develops samples and prototypes, modifies and optimizes existing products, prepares production specifications and labels, and compiles cost analyses. The role applies scientific methods and knowledge of ingredients, formulation, and food processing to develop innovative food products. It also leads and executes cook validations by planning, conducting, documenting, and communicating studies across products, production lines, and fryer platforms to verify food safety, optimize cooking procedures, and support consistent restaurant quality. The scientist works across functions and with ingredient suppliers to coordinate development and production start-up. Projects may include bench-top development, pilot plant testing, scale-up at a federally inspected research facility, and commercialization at a full-scale production facility. The role analyzes data to create process-capable specifications, presents technical information to nontechnical audiences, supports project cost and financial targets, and contributes to innovation and business growth strategies. Travel to production facilities is required, and relocation assistance is eligible. The requisition considers candidates for Food Scientist I or Food Scientist II; level is determined during the interview process. The position may supervise hourly technicians supporting a team of scientists. Candidates must reside in the United States; sponsorship is unavailable. The role is on first shift and requires the ability to perform its physical requirements, with or without reasonable accommodation.

Requirements

For Food Scientist II: BS, MS, or PhD in Food Science, Meat Science, Food Engineering, or a related field; alternative protein science or equivalent is also listed.
For Food Scientist II: PhD with no experience, MS with at least 2 years of relevant experience, BS with at least 3 years of relevant experience, or no degree with at least 8 years of relevant experience.
For Food Scientist I: BS, MS, or PhD in Food Science, Meat Science, Food Engineering, or a related field.
For Food Scientist I: PhD or MS with no experience, BS with at least 2 years of relevant experience, or no degree with at least 8 years of relevant experience.
Good computer skills and ability to use MS Office products and Tyson systems or similar systems.
Good verbal and written communication skills, presentation skills, and ability to communicate effectively with cross-functional business partners.
Strong critical-thinking, analytical, problem-solving, project-management, and numerical skills.
Understanding of product formulation, food processing, the research and development process, regulatory labeling, and food safety requirements.
Must reside in the United States to be considered.
Must be willing and able to perform the physical requirements of the job, with or without reasonable accommodation.
Sponsorship is not available.

Nice To Haves

Strong working knowledge of poultry new product development and optimization, including battered and breaded products.

Responsibilities

Develop and commercialize new and improved products and processes from concept through commercialization, with manager guidance.
Plan, conduct, document, and communicate cook validation studies across products, production lines, and fryer platforms to verify food safety, optimize cooking procedures, and support consistent restaurant quality.
Develop culinary samples and prototypes; modify and optimize existing products.
Develop product specifications, production specifications, and product labels, and ensure regulatory labeling and food safety requirements are met.
Plan and execute experiments, analyze data, and report results for development and optimization projects of moderate complexity.
Conduct bench-top development, pilot plant testing, scale-up production at a federally inspected research facility, and final commercialization at a full-scale production facility.
Coordinate with marketing, insights, sales, culinary, FSQA, operations, purchasing, and ingredient suppliers to support projects and smooth production start-up.
Analyze data to build product specifications that are process capable.
Present technical data and concepts in a way that is understandable to laypersons.
Compile cost analysis information, provide it to product management, and ensure project costing meets financial expectations.
Contribute to innovation treated as intellectual property that can provide a competitive advantage.
Work on cross-functional projects supporting organizational growth and EBIT strategies.
Work with process development to create process flow charts for engineering.
Travel to production facilities and other locations to support customer needs, testing, commercialization, and process troubleshooting.
Complete special projects as needed.
Develop a personal development plan with the manager and pursue growth within the organization.
May supervise hourly technicians who support a team of scientists.