Food Scientist

Drive red-meat cost optimization, innovation, and technology development by working on product and process improvement from concept through commercialization. Conduct bench-top development, pilot testing, and scale-up at federally inspected research facilities, while ensuring regulatory labeling and food safety requirements are met. Collaborate cross-functionally with marketing, insights, sales, culinary, FSQA, operations, and purchasing, compile cost analyses, present technical findings, and support IP-creating innovations.