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Design and execute applied research projects focused on product quality, shelf-life extension, yield improvement, and process optimization.
Evaluate raw materials, ingredients, packaging, and processing technologies to enhance product performance and cost efficiency.
Develop and maintain project protocols, process documentation, and technical reports.
Monitor industry trends, emerging technologies, consumer preferences, and competitive products to identify opportunities.
Team Management
Manage and mentor the R&D supervisor and team; oversee scheduling, assignments, training, and professional development.
Ensure the R&D Department operates in compliance with USDA-FSIS regulations, HACCP protocols, and company quality standards.
Oversee analytical testing programs including chemical, microbiological, and physical analysis of raw materials and finished products.
Cross-Functional Collaboration
Collaborate with Operations to scale up products and processes from R&D to full production, troubleshoot processing issues, and implement continuous improvement initiatives.
Collaborate with and support Innovation Team efforts.
Other duties may be assigned to this position.
QUALIFICATION REQUIREMENTS
Bachelor’s degree in Food Science, Meat Science, Animal Science, or a closely related discipline.
Strong working knowledge of pork processing operations, including slaughter, fabrication, further processing, and packaging.
Thorough understanding of USDA-FSIS regulations, HACCP principles, and food safety management systems.
Proficiency in statistical analysis, experimental design, and data-driven decision making.
Strong project management skills with the ability to manage multiple priorities and deliver results on time.
Excellent written and verbal communication skills; ability to present technical information to diverse audiences.
Master’s degree in Food Science, Meat Science, or related field. Preferred
Experience in a high-volume, USDA-inspected pork or multi-species processing environment. Preferred
Founded in 2003 by 5 of the largest independently owned pork producers, the company opened the 800,000-square-foot facility in January 2006 in St. Joseph, Missouri. Today, we continue to help deliver on that dream with a dedicated group of hard-working team members who have joined our company from all around the world. They work together in one of the most technologically advanced pork production plants in the country, producing high-quality pork products that are found locally and shipped around the globe under brands recognized by local consumers.
